Sip your grains: An elegant Japanese vodka made from rice
Suntory's latest product, Haku Vodka, isn't exactly the kind of news that would stir up as much as excitement as ane of its whisky releases. But amongst all the fervent global demand for Japanese whisky of any shape and size, such a detour from drams may just be the breather that Suntory needs.
Like what it did with Roku Gin, which was released more than than a year ago, Suntory has taken a Japanese approach towards crafting Haku Vodka. For starters, the proper noun Haku, which ways 'white' in Japanese, besides 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 every bit one indeed.
Haku Vodka'due south product starting time starts in Kagoshima, Kyushu: Subsequently fermenting Japanese white rice with koji rice to create a 'moromi' or mash, the brew is then distilled through pot stills to create a rice spirit or shochu. The spirit is then distilled a 2nd time through two divide processes via a pot still and a cavalcade still. The distillates are and then blended together and filtered through bamboo charcoal in Osaka, to refine its texture and flavour.
The cultivars of the rice aren't disclosed by Suntory, though. Kazuyuki Torii, Suntory's specialist for gin and spirits, said that the Japanese white rice used for the vodka, which "is not limited to rice from Kagoshima", is the type sold for meal consumption.
"With sake, the taste is influenced by the rice diverseness used in the mash, for example, Yamada Nishiki or Hyakumangoku," said Torii. "On the other mitt, in vodka production, you rely more on careful distillation and filtration [through charcoal] to achieve your desired quality and flavour. For Haku Vodka, we chose [Japanese white rice] considering it is slightly sweet and fruity."
Haku Vodka is lighter and softer on the palate than many other vodkas we have tried. Nosotros also suspect this would become down easier with newbies to vodka, as it has none of that harsh aftertaste. It has a delicate fragrance of rice – a ghost of its earlier form as a rice shochu – and a subtle floral bear on that accompanies its smooth terminate.
Given its very nuanced season contour, mixing the Haku into a vodka soda seems like a shame (nosotros'd honestly much prefer drinking this bully or with a splash of water). Merely if you really have to rustle up a vodka cocktail for your adjacent party, try making a Haku White Fizz: A mix of Haku Vodka, amazake, syrup, lemon, and soda h2o.
Haku Vodka is available from 1855 The Bottle Shop.
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Source: https://cnalifestyle.channelnewsasia.com/experiences/suntory-haku-vodka-239746
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