The ultimate Japanese culinary and KI NO BI gin experience at Sake Melbourne

World Gin Day is just around the corner. And what better way to celebrate than treating yourself to an intimate tasting experience at Sake that includes a spectacular six-course dinner accompanied by KI NO BI gin cocktails and tastings! The ‘6 Elements’ dinners will take place in Sydney and Melbourne and will deliver the ultimate culinary experience for lovers of gin and Japanese cuisine alike.

The ‘6 Elements’ dinners are inspired by KI NO BI’s intricate production process, where botanicals are divided into six different categories, known as the 6 Elements, steeped in rice spirit, and then distilled individually. Produced in Kyoto, KI NO BI gin is distilled with Japanese botanicals, grouped by flavour to create the six elements which are macerated and distilled separately, before being blended with Fushimi water.  

The 6 Elements that make up the dry style of gin KI NO BI is renowned for are Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, which are then blended to create the distinctive KI NO BI flavours.

As most gin lovers would appreciate, water is a vital ingredient of this popular spirit, as it makes up more than 50% of the liquid inside every bottle. The KI NO BI distillery is located close to the famous sake-producing area of Fushimi, south of Kyoto city. The name “Fushimi” comes from the Japanese words for “hidden” or “underground” and “water”, and Fushimi water is renowned for its purity, softness and flavour.

In addition to the pureness provided by the Fushimi water, quality ingredients are the focus of the gins, with ingredients sourced locally such as rice spirit and local botanicals including yuzu, lemon, sansho pepper, ginger and gyokuro tea.

Event details:

  • Melbourne
  • Date: Wednesday, 22 June
  • Location: Saké, 100 St Kilda Rd, Southbank VIC 3004
  • Time: 6:30pm
  • Sydney
  • Date: Thursday, 30 June
  • Location: Saké Restaurant & Bar, 12 Argyle Street, The Rocks NSW
  • Time: 6.30pm

Tickets are $179 per person which includes KI NO BI paired drinks and a 6-course dinner. Book your tickets here. 

Ki No Bi gin gimlet cocktail
Prickly Gimlet – a classic gin sour cocktail

KI NO BI cocktail recipes

  • Martini Mizuwari – water is added to maintain the cleanness of the cocktail and will go well with sashimi
  • 30ml KI NO BI Gin
  • 30ml soft water
  • 10ml lillet blanc
  • Method: Throwing
  • Ice: None
  • Garnish: None
  • Prickly gimlet – a classic gin sour cocktail
  • 40ml KI NO BI SEI
  • 20ml lime juice
  • 15ml sugar syrup
  • Pinch of sansho powder
  • Method: Shaken
  • Ice: None
  • Garnish: Kinome if available or lemon myrtle leaf
  • ChaTEANi #2
  • 30ml KI NO TEA
  • 15ml Coldbrew kombu seaweed dashi water
  • 15ml Coldbrew gyokuro green tea
  • Method: Stirred
  • Glassware: Sour glass or another type of cocktail glass
  • Ice: None
  • Garnish: Sprinkle of matcha powder on top or rim of glass
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