Born east of Tokyo in Chiba, Ukiyo Japanese Rice Vodka is a spirit that distils tradition into something quietly exquisite.
Crafted from a base of awamori – a rice-based spirit native to Okinawa – Ukiyo’s vodka is triple distilled in small batches using traditional pot stills, resulting in a liquid that’s as refined as its heritage is deep.
The name “Ukiyo” translates to “floating world,” a nod to the Japanese philosophy of living in the moment. It’s a fitting moniker for a vodka that invites pause and appreciation. The choice of rice as a base isn’t just cultural it’s intentional. In Japan, rice is revered for producing the purest spirits, and Ukiyo leans into this with confidence. Awamori, typically aged in clay pots, lends a mellow sweetness and floral complexity that survives the redistillation process, giving the vodka its signature silkiness.
On the nose, expect delicate violet and a whisper of citrus. The palate is soft, almost creamy, with subtle notes of grass and chamomile. It’s a vodka that doesn’t shout—it converses. Ideal for sipping neat, pairing with food, or elevating a minimalist cocktail, it’s a versatile companion for those who appreciate nuance over noise.
Ukiyo’s rise has been swift and well-earned. Since its launch in late 2021, it’s garnered global acclaim, including a Gold Medal and “Vodka of the Year” at the London Spirits Competition 2023. Behind the brand is Kirker Greer Spirits, known for its thoughtful innovation and respect for provenance. Their portfolio includes three gins – Tokyo Dry, Blossom, and Yuzu but it’s the rice vodka that quietly steals the show.
In a market saturated with grain-based vodkas, Ukiyo offers a compelling alternative: a spirit rooted in Japanese distilling traditions, yet modern in its clarity and restraint. It’s not just a drink – it’s a moment. And in the spirit of Fika or slow travel, it’s best enjoyed when you’re not in a rush.