Ki No Bi Kyoto Gin Recipe

Preparation Steps

1. 1

   Prepare the Rice

   Rinse the rice under cold water until the water runs clear. This will remove excess starch and prevent the gin from being cloudy.

2. 2

   Cook the Rice

   In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it cool.

3. 3

   Prepare the Botanicals

   While the rice is cooking, gather the juniper berries, yuzu peel, green tea leaves, coriander seeds, angelica root, and cardamom pods. Lightly crush the juniper berries, coriander seeds, and cardamom pods using a mortar and pestle or the back of a spoon to release their flavors.

4. 4

   Combine Ingredients

   In a large jar or container, combine the cooled rice, crushed juniper berries, yuzu peel, crushed coriander seeds, angelica root, crushed cardamom pods, and sugar. Pour in the neutral grain spirit or vodka, ensuring all ingredients are submerged.

5. 5

   Infuse

   Seal the jar tightly and store it in a cool, dark place for at least 2 weeks. Shake the jar gently every few days to mix the ingredients.

6. 6

   Strain the Mixture

   After 2 weeks, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle to remove the solids. You can repeat the straining process for a clearer liquid if desired.

7. 7

   Bottle the Gin

   Transfer the strained gin into a clean, sterilized bottle. Seal tightly and store in a cool, dark place. Your Ki No Bi Kyoto Gin is now ready to enjoy!