The triple-distilled artisanal vodka made with the Emperor’s rice is typically Japanese with its pursuit of the cleanest, purest alcohol in the spirit of the pioneering vodka distillers and subtle sweetness derived from that first distillation using sake technique. Pictured here with a Haku Vodka Soda and a touch of dried Umeboshi.
The vodka will be used in @cookandtras @sgcocktailfest cocktail offering, The Cucumber Fizz; concocted by the rockstar Ricky Paiva. I could drink it all day.
Thanks @yinglebells and @beamsuntorysg for the invite to be part of something truly special.
Btw, I dig the washi paper label! 😍