Japanese gin Ki No Bi gin dedicates a place for lovers of gin and fine dining.
Starting this spring, from May 6 to June 5, Japanese gin Ki No Bi gin will open an ephemeral pop-up stand in Hong Kong. The experience will allow you to enjoy an immersive day at the distillery and through tastings and masterclasses.
Ki No Bi is the first craft gin made in Kyoto, Japan that uses a premium rice spirit and 11 botanical herbs, including: juniper berry, iris root, hinoki, yuzu, lemon, green tea, ginger, red shiso leaves, bamboo leaves, shansho pepper and kinome.
For tasting, the ephemeral Ki No Bi pop-up stall highlights an eight-course, gin-paired menu with food inspired by Japanese and French cuisine created by chef Sun Sato of Censu restaurant.
Chef Sun Sato
On the menu, which is itself a glimpse of his new restaurant, Censu, he will offer combinations such as Tohoku oysters with yuzu vinegar, seasonal hamachi with tomato ponzu whey, and Kagoshima wagyu beef tartare.
As for the cocktails, Elliot Faber of Sake Samurai has prepared a menu highlighting Ki No Bi’s six base flavors: base, citrus, tea, herbal, spicy, fruity and floral. These flavors will perfectly complement the cuisine.
Finally, a Master Class, the “6 Elements Master Class” will be held every weekend starting May 15. The Master Class will be hosted by Bar Buonasera bartender Ayako Miyake at Sake Central on May 13 from 7pm to 10pm. The cocktails, which will be available for one hour under an Omakase experience, will feature three custom styles with Ki No Bi Dry Gin, the distillery’s limited edition bottle, Ki No Tea, and the Navy Strength Ki No Bi Sei gin.
House of Ki No Bi
Sake Central, PMQ, Shop 109-113, 35 Aberdeen St, Central.
Sake Central Facebook / https://sake-central.com
Don’t drink and drive. Enjoy responsibly.