KI NO BAI is a gin-based liqueur created by The Kyoto Distillery. Ume plums from the Uji region are macerated in a KI NO BI gin base for several months before being removed and replaced with Hokkaido haskap berries. A small amount of beet sugar from Hokkaido is added to balance acidity. The result is a ruby-coloured liqueur with fruity aromas and a smooth palate offering sweet and gently tart notes.