KI NO TEA is a product created in collaboration with tea-grower and blender Hori-Shichimeien, founded in the Meiji era in 1879 and based in the famous Uji region to the south of Kyoto city. A number of super-premium Uji teas have been specially selected to form the heart of KI NO TEA.
The Kyoto Distillery was established in 2014 by the three founders: Noriko Kakuda Croll, David Croll and Marcin Miller. The company may still be in its infancy, but the founders’ journey to build one of the most innovative distilleries in the world began some 20 years ago. Noriko and David established a whisky importing company in Tokyo in the late 1990s to introduce discerning Japanese whisky enthusiasts to a variety of distinguished single malts from independent Scottish distilleries. In this capacity, they met Marcin Miller, at the time Editor and Publisher of Whisky Magazine. Together they created a Japanese language version of the magazine, and launched whisky tasting event Whisky Live in 2000.
Tencha and gyokuro provide intense aromas and depth of flavour with a wonderful sweetness that occurs naturally in the distillation of these superior teas. These teas are blended carefully with a secret botanical recipe used only in KI NO TEA.
