UKIYO Japanese Rice Vodka

Ukiyo Spirits produces the finest spirits on the tropical island of Okinawa in Japan. In addition to gin and whisky, the company also has fine vodka in its portfolio. However, no potatoes have to be dug out of the ground for Ukiyo Japanese Rice Vodka. The Japanese rely on the sophisticated traditional art of distilling rice. Ukiyo means something like enjoyment, even if it sometimes seems difficult.

Well, enjoying this vodka is not difficult at all. The basis of the vodka is the local rice spirit Awamori, which is made from long-grain indica rice. The resi is inoculated with a black fungus, koji. This rice brings delicate notes of violets and lemons to the distillate. The mushroom, which is also used for shōchū, provides the sweetness. These fragrances unfold softly and sweetly on the nose. Ukiyo Japanese Rice Vodka is also wonderfully soft, floral and sweet on the palate. It owes its mild and creamy taste to triple distillation, which makes the vodka particularly pure.

Ukiyo Japanese Rice Vodka tastes best neat and chilled. However, it also cuts a fine figure in long drinks and cocktails, as its sweetness plays nicely with the other ingredients.

John Soden, Chief Commercial Officer of Kirker Greer Spirits, said: "We are delighted with the great demand for the Ukiyo brand. When we launched the two gins in September, they sold out before the launch and the same has now happened with our rice vodka, although we have doubled production in anticipation of this."