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What does the name Ukiyo mean?
We are talking about a really philosophical expression. The floating world suggests that it is worth living in the moment, and their drinks help with that. Depths and heights alternate in gins and vodkas, but this is not a criticism, since we are dealing with such special flavors as Yuzu and Sochu.
Traditional Japanese distillation is celebrated thanks to knowledge and refinement spanning generations. The story begins in Kagoshima, at the foot of the Sakurajima volcano, where gins are made from a traditional Japanese sochu base. Vodka comes from the "tropical" island of Okinawa, where it is made from the traditional Japanese distillate Awamori.
The process of making Vodka is quite different. Basically, in the case of the raw material, I use a "special" type of rice here, which has quite long grains and is called indica rice. The rice is fused with the black köji, fermented and distilled into a traditional Awamori distillate. This edition will be re-distilled, which gives us the final, extremely complex taste. The vodka itself is distilled 3 times for perfect purity. Like sochu or sake, this vodka is also ideal for sipping and pairing with food due to its minimal sweetness.
We are talking about a really philosophical expression. The floating world suggests that it is worth living in the moment, and their drinks help with that. Depths and heights alternate in gins and vodkas, but this is not a criticism, since we are dealing with such special flavors as Yuzu and Sochu.
Traditional Japanese distillation is celebrated thanks to knowledge and refinement spanning generations. The story begins in Kagoshima, at the foot of the Sakurajima volcano, where gins are made from a traditional Japanese sochu base. Vodka comes from the "tropical" island of Okinawa, where it is made from the traditional Japanese distillate Awamori.
The process of making Vodka is quite different. Basically, in the case of the raw material, I use a "special" type of rice here, which has quite long grains and is called indica rice. The rice is fused with the black köji, fermented and distilled into a traditional Awamori distillate. This edition will be re-distilled, which gives us the final, extremely complex taste. The vodka itself is distilled 3 times for perfect purity. Like sochu or sake, this vodka is also ideal for sipping and pairing with food due to its minimal sweetness.