KI NO BI uses a rice spirit base and locally sourced botanicals that have been distilled and treated separately to capture the optimal amount of flavor from each ingredient. The botanicals include yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), red shiso leaves (a Japanese culinary herb), bamboo, gyokuro tea from the Uji region, and green sansh (Japanese peppercorn) berries. Fushimi water, famed for its purity, reduces the gin to bottling strength. 45.7% ABV