What does quality vodka and high-end sushi have in common? A humble, but high end grain.
Rice is the backbone of Japanese cuisine, and there’s no other way to say that. Every culture on earth has a basic grain that forms the backbone of its food, but not every culture goes through as much effort in refining that grain, unlike Japanese Hakumai.
Hakumai takes the humble grain of rice and elevates it to a whole new level, and the point of difference comes from a bit of elbow grease. Hakumai is polished white rice. That simple age adds more than just shine, it makes the rice easier to digest than the alternative (genmai) and brings out a mild, subtle sweetness in flavour.
The practice isn’t limited to rice for kitchens either. Haku Vodka is a Japanese spirit made entirely from white rice. Inspired by the art of hakumai, the vodka uses traditional Japanese fermentation and distillation methods in Kyushu to preserve the rice’s sweet and subtle flavours in the final product.
To celebrate the practice and promote the purity of that flavour, Haku will be serving a limited-edition Hakumai Martini and paired rice dishes across select Sydney and Melbourne venues.
