Rice vodka, specifically Ukiyo Rice Vodka, is made using a unique process that combines the use of long-grain Indica rice, black kōji, fermentation, and distillation. As an expert sommelier and brewer, I have had the opportunity to learn about and even participate in the production of rice vodka, and it is truly a fascinating process.
To begin, the rice used in the production of Ukiyo Rice Vodka is long-grain Indica rice. This type of rice is known for its high starch content, which is essential for the fermentation process. The rice is carefully selected and undergoes thorough cleaning and rinsing to remove any impurities or debris.
Once the rice is clean, it is then inoculated with black kōji. Kōji is a type of mold, specifically Aspergillus oryzae, that is used in the production of many traditional Japanese fermented foods and beverages. The black kōji adds a unique flavor and aroma to the vodka and also aids in the breakdown of the rice starches during fermentation.
After inoculation, the rice and black kōji mixture is left to ferment. This process typically takes several days, during which the enzymes in the kōji break down the starches in the rice into sugars. The fermentation process is carefully monitored to ensure the ideal temperature and conditions for the yeast to convert the sugars into alcohol.
Once the fermentation is complete, the resulting liquid is distilled to produce the Ukiyo Rice Vodka. Distillation is the process of separating the alcohol from the fermented liquid through heating and condensing. The liquid is heated in a still, and as it evaporates, the alcohol vapor rises and is collected and condensed into a more concentrated form. This process is repeated multiple times to achieve the desired level of purity and alcohol content.
The final product, Ukiyo Rice Vodka, is a traditional Japanese Awamori spirit with a distinct flavor profile that showcases the unique characteristics of the rice and black kōji. It can be enjoyed neat, on the rocks, or used as a base for a variety of cocktails.
Having witnessed the production of rice vodka firsthand, I can attest to the meticulous attention to detail and the artistry involved in its creation. From the careful selection of the rice to the fermentation and distillation processes, each step contributes to the final product's exceptional quality and taste.
Rice vodka, such as Ukiyo Rice Vodka, is made through a process that involves using long-grain Indica rice, black kōji, fermentation, and distillation. The result is a unique and flavorful spirit that pays homage to traditional Japanese Awamori.