Description
Kyoto Distilling’s Ki No Bai is the liquid embodiment of east meets west. Ume plums are harvested at peak season from Akio Tanaka’s farm south of Uji and macerated for several months in a specially tweaked blend of Ki No Bi gin. When the desired extraction is reached from the plums, they are removed, and Haskap berries from Hokkaido are added to infuse for a few more weeks. Haskap is in the honeysuckle family and is, in fact, an edible bluebell that is native to the Japan’s northernmost island. The name comes from the Ainu word translating to “the little present at the end of the branch.” Once the extraction of the berries is complete, the mixture is strained, and Hokkaido beet sugar is added. The result is a beautifully complex fruit liqueur full of sweet-tart acidity, dark cherry, currant, almond, and jammy plum.
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