This Japanese vodka is part of a series that showcases Nikkaβs famous Coffey still, which is also used to create the brandβs whiskies and gin. To make the vodka, barley and corn are batch-distilled separately to different ABVs before being blended together and filtered through white birch charcoal. This is a truly unique product from one of Japanβs foremost whisky makers.
Serving Suggestions: A Salty Dog β a mix of vodka and fresh grapefruit juice poured into a highball glasses with a salted rim. The brand also recommends the Kiyo cocktail, a long drink made with vodka, sakΓ© and cucumber-flavoured tonic.
Tasting Notes
On the nose thereβs a subtle buttered corn aroma, offset with fresher notes of meadowsweet, almond and chamomile. The palate has a great viscosity and big, yet balanced, flavour that marries savoury, sweet and citrus elements. The finish, mostly savoury in flavour, is remarkably clean.













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