Ki No Bi ( The beaty of the seasons) Gin is made in a dry style but with Japanese accents. Conatins botanicals such as yellow Yuzu, hinoki wood, bamboo, Gyokuro tea and grenn sansho berries. They seperate the botanicals in their gin into six different categories; Base, citrus, tea, herbal, spice and floral and distill each category seperate before blending together to acheive the style and balanced required. A fresh aroma of yuzu, and a thread of sansho that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.
Ki No Bi ( The beaty of the seasons) Gin is made in a dry style but with Japanese accents. Conatins botanicals such as yellow Yuzu, hinoki wood, bamboo, Gyokuro tea and grenn sansho berries. They seperate the botanicals in their gin into six different categories; Base, citrus, tea, herbal, spice and floral and distill each category seperate before blending together to acheive the style and balanced required. A fresh aroma of yuzu, and a thread of sansho that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.
in 26 offers
Ki No Bi ( The beaty of the seasons) Gin is made in a dry style but with Japanese accents. Conatins botanicals such as yellow Yuzu, hinoki wood, bamboo, Gyokuro tea and grenn sansho berries. They seperate the botanicals in their gin into six different categories; Base, citrus, tea, herbal, spice and floral and distill each category seperate before blending together to acheive the style and balanced required. A fresh aroma of yuzu, and a thread of sansho that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.
Ki No Bi ( The beaty of the seasons) Gin is made in a dry style but with Japanese accents. Conatins botanicals such as yellow Yuzu, hinoki wood, bamboo, Gyokuro tea and grenn sansho berries. They seperate the botanicals in their gin into six different categories; Base, citrus, tea, herbal, spice and floral and distill each category seperate before blending together to acheive the style and balanced required. A fresh aroma of yuzu, and a thread of sansho that lingers like a morning mist in a bamboo forest. The juniper complements and showcases the Japanese botanicals. Ginger root gives a slightly warming, spicy finish.
Last updated at 30/09/2024 05:57:36
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originally posted on cateringpacks.co.uk
originally posted on spiritskiosk.com
originally posted on drinksupermarket.com
The United Kingdom | 10 GBP |
Australia | Calculated at the checkout |
Austria | 10 GBP |
Belgium | 10 GBP |
Germany | 10 GBP |
Updated 1 day ago
See 12 more history offers
The United Kingdom | 10 GBP |
Australia | Calculated at the checkout |
Austria | 10 GBP |
Belgium | 10 GBP |
Germany | 10 GBP |