Ki No Bi SEI Kyoto Dry Gin

Distillery Background and History

The Kyoto Distillery was established in 2015 as a dedicated craft gin producer in Kyoto, Japan, drawing inspiration from local botanicals and Kyoto’s tradition of sake and tea. It is located in southern Kyoto and uses Fushimi spring water—a region known for its pure, soft water favorable for spirits. The distillery emphasizes authenticity by sourcing many botanicals locally and focusing on Japanese style in gin production. 

Master Distiller and Production Philosophy

The distilling team (led by founder Alex Davies) maintains a philosophy of “six elements” (base, citrus, tea, herbal, spice, floral) in blending, with each botanical distilled separately and then recombined. In the SEI expression, the same methodology as Ki No Bi is used but recalibrated for higher proof. 

Source of Ingredients (Grain, Water, Yeast)

• Base spirit: rice spirit (rather than grain) to complement Japanese botanical sensibility. 

• Water: drawn from Fushimi in Kyoto, prized for its softness and purity, used without heavy demineralization. 

• Yeast: proprietary strains used internally; details are not publicly disclosed.

Distillation Process

Each group of botanicals (by the six element categories) is distilled separately—some by maceration, some by vapor infusion—then blended. The SEI variant re-balances for strength but follows the same six-element approach. 

Maturation & Cask Information

This gin is not aged in wood at all. No cask maturation is used; its character comes purely from botanicals, distillation, and proofing. 

Tasting Notes

• Nose: Fresh yuzu citrus, a hint of sansho (Japanese pepper), green tea and floral leaf. 

• Palate: Punchy juniper up front, citrus brightness, herb/spice warmth, deep herbal and botanical balance. The higher proof gives richer mouthfeel. 

• Finish: Long, clean, with botanicals lingering—citrus, pepper, herbal tones well integrated. 

Food Pairing Suggestions

Pairs well with sushi, sashimi, steamed fish, miso dishes, Japanese pickles, light salads, and tempura. Its citrus and herbal notes complement delicate Japanese cuisine.

Serving Suggestions and Ideal Glassware

Serve neat or on a single large ice cube to preserve aromatics. Use a tulip gin glass or snifter to focus the nose. In cocktails, use lighter mixers (e.g. premium tonic or soda) to allow botanical nuance to show through.

Storage and Aging Potential

Once bottled, SEI is stable: store upright in a cool, dark place. It is not meant to improve with further aging—best consumed while botanicals are vibrant.

Grain Type & Mash Bill (if applicable)

Not applicable (this is gin, not a whisky or grain spirit mix). Base is rice spirit with botanical infusion.

ABV (Alcohol by Volume)

54.5 % ABV (Navy strength) for Ki No Bi SEI.