The Kyoto Distillery Releases the 'Ki No Bai Plum and Berry Liqueur'
Niko Pajkovic — October 22, 2021 — Lifestyle
References: kyotodistillery.jp & thedrinksbusiness
Japanese craft gin maker, The Kyoto Distillery, has announced the launch of 'Ki No Bai Plum and Berry Liqueur,' a new product that uses British sloe gin methods while leveraging the flavors of Japanese plums and berries.
The new product replaces British sloe berries with local Japanese ingredients, including the Haskap Berry from Hokkaido and the ultra-rare Joshuhaku plum from Kyoto. Moreover, this one-of-a-kind gin is finished with hokuren sugar -- a natural sweetener from locally sourced fruits and vegetables.
The deep red liqueur is said to offer a soft umami flavor that is delicately balanced by the acidity from the Haskap berries. At the same time, presenting finishing notes of fresh fruit. The newly launched gin is intended to be used in cocktails but can also be enjoyed neat or on the rocks.
The new product replaces British sloe berries with local Japanese ingredients, including the Haskap Berry from Hokkaido and the ultra-rare Joshuhaku plum from Kyoto. Moreover, this one-of-a-kind gin is finished with hokuren sugar -- a natural sweetener from locally sourced fruits and vegetables.
The deep red liqueur is said to offer a soft umami flavor that is delicately balanced by the acidity from the Haskap berries. At the same time, presenting finishing notes of fresh fruit. The newly launched gin is intended to be used in cocktails but can also be enjoyed neat or on the rocks.
Trend Themes
1. Local Ingredient Spirits - Craft spirit makers can innovate and adapt by incorporating unique local ingredients into their products, as seen with The Kyoto Distillery's use of Haskap berries and Joshuhaku plum in their plum-flavored gin.
2. Natural Sweeteners for Spirits - The use of natural sweeteners, such as hokuren sugar derived from locally sourced fruits and vegetables, can offer a unique and healthier alternative for consumers when paired with alcoholic beverages.
3. Fusion of Global Spirits - Globalization offers the opportunity for craft distillers to experiment with different global ingredients and merge them with traditional gin-making techniques, as demonstrated with The Kyoto Distillery's blend of British sloe gin methods with Japanese plums and berries.
Industry Implications
1. Craft Spirits - Craft spirit makers can capitalize on unique local ingredients and natural sweeteners to create distinctive products that appeal to a growing interest among consumers in specialty and artisanal libations.
2. Global Spirits - Distillers can find new opportunities by blending global flavors and techniques, catering to consumers that increasingly seek out experimental and innovative tastes.
3. Beverage Industry - The trend towards more exotic and unique flavors in alcoholic beverages is driving innovation within the beverage industry, encouraging experimentation and an interest in new and different ingredients.
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