HAKU Japanese Vodka takes its name from the Japanese word for ‘white’ – haku. The word ‘haku’ itself is rooted in the word ‘hakumai’, which translates as ‘Japanese white rice’. The vodka’s production begins in Kagoshima, Kyushu, where white rice is fermented with koji rice to create a mash. The mash is then distilled through pot stills to create a rice spirit. The liquid then undergoes a second distillation through a pot still and a column still, before it is blended and filtered through bamboo charcoal in Osaka, Japan. This process is unique to Haku vodka and delivers “delicately sweet and subtle flavours”.