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Description
Developed from the recipe of the classic KI NO BI Kyoto Dry Gin, this version was softened after distillation by the addition of kokutou (literally brown sugar in Japanese) from the island of Yonaguni in the Okinawa archipelago. Dating back to the 17th century, kokutou is traditionally made with a higher mineral content than other sugars, which brings both sweetness and complexity.
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