Sip your grains: An elegant Japanese vodka made from rice
Suntory'due south latest production, Haku Vodka, isn't exactly the kind of news that would stir up equally much every bit excitement as one of its whisky releases. Simply amid all the fervent global demand for Japanese whisky of whatever shape and size, such a detour from drams may simply be the sabbatical that Suntory needs.
Like what information technology did with Roku Gin, which was released more than a year agone, Suntory has taken a Japanese approach towards crafting Haku Vodka. For starters, the name Haku, which ways 'white' in Japanese, as well alludes to 'hakumai' or Japanese white rice, the main ingredient from which this vodka was distilled. If you know the A to Z of your tipples, you would realise this sounds like a rice shochu – a Japanese spirit distilled from rice – and, theoretically, this vodka began life as one indeed.
Haku Vodka'due south production showtime starts in Kagoshima, Kyushu: After fermenting Japanese white rice with koji rice to create a 'moromi' or brew, the mash is then distilled through pot stills to create a rice spirit or shochu. The spirit is then distilled a 2nd time through ii divide processes via a pot still and a column withal. The distillates are then blended together and filtered through bamboo charcoal in Osaka, to refine its texture and flavour.
The cultivars of the rice aren't disclosed past Suntory, though. Kazuyuki Torii, Suntory'southward specialist for gin and spirits, said that the Japanese white rice used for the vodka, which "is not express to rice from Kagoshima", is the type sold for repast consumption.
"With sake, the taste is influenced past the rice variety used in the mash, for example, Yamada Nishiki or Hyakumangoku," said Torii. "On the other paw, in vodka production, y'all rely more on careful distillation and filtration [through charcoal] to reach your desired quality and flavour. For Haku Vodka, we chose [Japanese white rice] because information technology is slightly sweet and fruity."
Haku Vodka is lighter and softer on the palate than many other vodkas we take tried. We too suspect this would get down easier with newbies to vodka, equally it has none of that harsh aftertaste. It has a frail fragrance of rice – a ghost of its earlier course as a rice shochu – and a subtle floral touch that accompanies its polish finish.
Given its very nuanced season profile, mixing the Haku into a vodka soda seems similar a shame (we'd honestly much prefer drinking this great or with a splash of h2o). But if you actually accept to rustle upward a vodka cocktail for your adjacent party, endeavour making a Haku White Buzz: A mix of Haku Vodka, amazake, syrup, lemon, and soda h2o.
Haku Vodka is available from 1855 The Canteen Shop.
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Source: https://cnalifestyle.channelnewsasia.com/experiences/suntory-haku-vodka-239746
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