It is a tradition for gold leaf to be added to Japanese sake at times of celebration such as New Year, weddings and festivals. The gold for KIN BO BI is sourced from a Kyoto-based company, Horikin, founded in 1711. It lifts the product and adds an extra element of occasion and luxury. The base itself is Kyoto's original dry. It is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, hinoki wood chips (Japanese cypress), bamboo, gyokuro tea from the Uji region and green sanshō (Japanese peppercorn) berries. This special edition is further enhanced with a label design created in collaboration with Kira Karacho, part of the Karacho karakami atelier founded in Kyoto in 1624.