Ki No Tea Kyoto Dry Gin

Distillery Background and History

The Kyoto Distillery, founded circa 2015, is Japan’s pioneer craft gin distillery and is based in Kyoto. Its mission is to fuse Japanese cultural elements—especially tea, citrus, and local botanicals—with the ambition of contemporary gin. Ki No Tea is a special edition launched in collaboration with the historic Uji tea blender Hori-Shichimeien, whose operations date back to 1879, to highlight premium green teas in gin. 

Master Distiller and Production Philosophy

The distilling team at Kyoto Distillery (led by its founders and master blenders) follows a philosophy of “six elements” (base, citrus, tea, herbal, spice, fruit & floral) as in their Ki No Bi line. In Ki No Tea, more weight is given to the tea element, with the green tea botanicals distilled individually and then blended to preserve clarity, aroma, and balance. 

Source of Ingredients (Grain, Water, Yeast)

• Base Spirit: Rice spirit (instead of grain) is used, to align with Japanese tradition and allow a neutral, clean canvas for botanicals. 

• Water: Sourced from Fushimi, Kyoto, known for ultra-soft water used in sake brewing, and used without heavy mineral alteration. 

• Yeast: Proprietary yeast strains are used in fermenting the rice spirit; they are not publicly detailed.

Distillation Process

Each botanical (or grouped botanicals by the “six elements”) is macerated or vapor-infused separately and distilled in custom copper stills (140 L and 450 L stills with botanical baskets) made by German stillmaker Christian Carl. The separate distillates are then blended in precise proportions. 

Maturation & Cask Information

This gin is not matured in any cask. There is no wood aging or secondary maturation—its profile comes entirely from botanicals, distillation, and blending.

Tasting Notes

Nose: Fresh yuzu, green tea (gyokuro, tencha), a hint of hinoki / cypress, subtle juniper. 

Palate: Juniper base, citrus lift, green tea richness, herbal nuance, a touch of sweetness and smooth texture. 

Finish: Long, clean, with roasted green tea impression lingering and botanical aftertones. 

Food Pairing Suggestions

Pairs beautifully with sushi, sashimi, light fish dishes, green tea desserts, citrus salads, or delicate Japanese cuisine like lightly seasoned tofu or steamed vegetables.

Serving Suggestions and Ideal Glassware

Serve neat or with one large ice cube to preserve aromatics. Use a tulip gin glass or snifter/tulip tasting glass. In cocktails, use light mixers (mineral water, soda, very mild tonic) and minimal garnish (yuzu peel or a leaf) to let the tea and botanicals shine.

Storage and Aging Potential

Once bottled, Ki No Tea is stable. Store upright in a cool, dark place. Gin is not intended for extended aging; its botanical character is best within the first years of bottling.

Grain Type & Mash Bill (if applicable)

Not applicable in whisky terms. The base is rice spirit, with botanicals imparting flavor.

ABV (Alcohol by Volume)

45.1 % ABV