KI NO JYU Kyoto Gin

KI NO JYU Kyoto Gin is the first release in the Kyoto Distillery's series of collaborations with Japanese artisans and producers. Created with Horii Shichimeien, a historic tea grower in Uji, it places hand-picked gyokuro at the centre of a distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins bottled at 47% ABV. The project connects Kyoto's modern gin-making with one of Japan's most exacting tea traditions, using a prized shaded green tea whose character is known for depth, sweetness and savoury umami.

Dry · Herbal · Earthy

Gyokuro is grown under shade before harvest, a method that encourages a distinctive balance of green freshness, rounded sweetness and marine, savoury nuance. In KI NO JYU, those qualities are set against juniper rather than treated as a separate tea flavour. Juniper gives the spirit its dry frame and piney clarity; gyokuro expands the middle with leafy, softly floral and umami notes. The 47% strength provides enough concentration for the tea to remain articulate after chilling or dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary.

The nose is refined and green, moving from juniper towards fresh tea leaves and a delicate floral lift.

On the palate, the first impression is dry and precise, followed by a broader texture in which gyokuro contributes vegetal depth and a measured savoury quality. The tea does not make the gin heavy or opaque. Instead, it softens the edges of the juniper and lengthens the finish, which remains clean, leafy and gently earthy, with the higher strength carrying the aromatics steadily.

KI NO JYU can be tasted neat in a small chilled glass, then opened with a few drops of water to reveal more of the tea. For a longer serve, pour 4 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, add around 8 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary and finish with a narrow lemon peel. A neutral tonic preserves the gyokuro, while the lemon provides brightness without replacing its green character. Keep the ratio tight and the garnish restrained: the pleasure of this gin lies in the conversation between dry juniper and the deep, calm profile of Uji gyokuro. KI NO JYU Kyoto Gin belongs to the Australian gin landscape through its connection with Kyoto Distillery. At 47% ABV, its character is shaped by the ingredients named for this exact bottle rather than by a vague regional profile. give the palate a clear starting point and explain the main aromatic direction.

The nose is led by juniper where it is present, then develops through the citrus, spice, fruit or herbal notes carried by the recipe.

On the palate, the gin keeps a measured line: the fruit is not treated as a syrup, the spice remains integrated, and the botanical elements provide structure through the finish. Chilled dilution brings those layers into focus and makes the balance easier to read.

Enjoy it in a large balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear ice and a restrained, clean tonic chosen to support rather than cover the gin. Keep the garnish simple and tied to a confirmed ingredient, such as a citrus peel when citrus is part of the recipe. This approach keeps the drink refreshing while leaving the individual character of KI NO JYU Kyoto Gin intact.