The Kyoto Distillery, producer of famous Japanese craft gin Ki No Bi, announces a new product based on British sloe gin with a twist of Japanese plum and berries.
The new product Ki No Bai plum and berry liqueur is a fusion of British slow gin and Japanese plum wine. Instead of sloeberries, the recipe includes local Japanese ingredients, namely seasonal Haskap Berry from Hokkaido and the rare Joshuhaku plum from Kyoto. The blend is also topped with hokuren sugar, a natural sweetener derived from fruits and vegetables, and gin to strike a “harmonic balance”.
The gin comes in a bright red colour with a unique acidity imparted by the Haskap berries, as well as a soft umami flavour from the Joshuhaku plum. The finish is filled with fresh fruit notes. The sweet and sour profile of the gin is ideal for concocting cocktails, such as highballs, as well as being enjoyed neat and on the rocks.
Founded in 2016, the Kyoto Distillery is Japan’s first craft gin distillery. In 2020, Pernod Ricard made a significant investment in the company and also took over the distribution of its products.
