On September 29, 2025, Pernod Ricard’s ultra-premium Japanese gin brand Ki No Bi announced that its new renewable-powered distillery in Kameoka, Kyoto Prefecture, is fully operational, with a grand opening set for October 7. Built in just 15 months since its groundbreaking in June 2024, marked by a traditional Shinto blessing, the facility represents a bold step in blending sustainability with artisanal craft, positioning Ki No Bi to meet rising global demand for premium gin while setting a new benchmark for the spirits industry.
The distillery, powered entirely by renewable energy sources such as wind, water, solar, and geothermal, employs an efficient electric boiler, eliminating fossil fuel use. This aligns with Pernod Ricard’s broader sustainability goals and reflects a growing industry trend toward eco-conscious production. With a significant investment, the facility is designed to boost production capacity to at least five times that of Ki No Bi’s original Kyoto distillery, supporting the brand’s ambitions to expand global distribution.
Ki No Bi, meaning “the beauty of the seasons,” has carved a niche since its 2016 launch as Japan’s first dedicated gin distillery. Its meticulous process involves distilling six botanical groups—citrus, tea, herbal, spice, fruit, and floral—separately before blending them to create a balanced, distinctly Japanese spirit featuring local ingredients like yellow yuzu, Akamatsu wood chips, and green sanshō berries. Hiroyuki Nagai, operations director at The Kyoto Distillery, emphasized the decision to use multiple smaller stills over a single large one to preserve this craft, explaining that the process involves distilling botanicals separately before blending to achieve a pure, balanced gin with a distinct Japanese character.
Subscribe to our newsletter
According to the Japan Spirits and Liqueurs Makers Association, Japan’s gin market has surged, with sales quadrupling from 1.2 million liters to 5.5 million liters between 2019 and 2024, driven by consumer fascination with unique botanicals. Ki No Bi has capitalized on this, blending cultural storytelling with premium positioning to stand out in Pernod Ricard’s gin portfolio alongside brands like Beefeater and Monkey 47. The new distillery positions Ki No Bi to compete in the global ultra-premium gin segment, fueled by mixology trends and flavor innovation.
The distillery’s launch could inspire broader industry shifts. As brands increasingly prioritize sustainability, Ki No Bi’s model—merging renewable energy with artisanal production—offers a blueprint. Yet, the brand must navigate rising competition from local Japanese gin makers and maintain its ultra-premium allure through innovative marketing and distribution. With the grand opening nearing, Ki No Bi faces the challenge of balancing craft, culture, and sustainability. Its success could define the future of Japanese gin on the global stage.
