22/08/2026
KI NO BI季之美 (JAPAN)
KI NO BI dry gin is a distinctive expression of the Kyoto, and of the total 11 botanicals used in its distillation.
Kyoto: green tea leaves (gyokuro), yuzu, sansho pepper, hinoki cypress, ginger, bamboo leaves, red perilla
Seto: lemon peel
Imported: juniper berries, orris, pepper tree buds
Aroma: Sweet citrus and orange blossom is all over the nose, with hints of frozen orange juice and mandarins. Faint echoes of dry sake and rice spirit echo in the background. The shochu base is evident in the aroma; however, it is muted relative to a true shochu.
Taste: Early tart orange with hints of lime leaves and a touch of spice. The mid-palate becomes sweeter with heady doses of mandarin orange, but also a rich resinous and piney juniper note. It ends with a slight hint of the rice base and grain throughout the palate, giving a long, warming finish.
季之美Gin酒充分展現京都的獨特風土，蒸餾時共使用 11 種植物原料。
京都：綠茶葉（玉露）、柚子、山椒、檜木、薑、竹葉、赤紫蘇
瀨戶：檸檬皮
進口：杜松子、鳶尾根、花椒嫩芽
香氣：鼻腔中充滿甜美的柑橘與橙花香，並帶有冰凍橙汁和蜜柑的氣息。背景隱約浮現乾清酒與米酒的香氣。以燒酎為基酒的特色在香氣中清晰可辨，但相較純燒酎則較為柔和。
口感：入口先呈現酸爽的橙味，伴隨青檸葉與一絲辛香。中段逐漸轉甜，湧現濃郁的蜜柑風味，同時帶出豐厚的樹脂感與松木般的杜松氣息。尾段略帶米製基酒與穀物風味，貫穿整個味蕾，形成悠長而溫暖的餘韻。
