Ukiyo Japanese Rice Vodka

Ukiyo takes an unusual route to vodka: rather than wheat or rye, it starts from Awamori, the traditional rice spirit distilled on the island of Okinawa for centuries. That Awamori is redistilled three times in small batches in traditional stills to lift it to a clean vodka, and the rice base is what defines the result, giving a gentle natural sweetness and a smooth, velvety body in place of grain's drier edge. The name nods to ukiyo, the floating world, and the philosophy of savouring the moment; the liquid backs it up with a clear, elegant character at 40% by volume.

The nose is delicate, with fine rice notes, floral accents and a hint of citrus. The palate is soft and pure, with a subtle rice sweetness, a touch of white pepper and a clean grain-fresh feel, ending long, gentle and slightly mineral. To frame its Japanese roots, build a Vodka Tonic with yuzu: 50ml over ice, topped with tonic and finished with a strip of yuzu zest, the citrus oils lifting the rice sweetness and pointing the drink straight back to Okinawa.