Japanese vodka

After having revisited whisky and gin, the Japanese are now tackling another foreign spirit made mostly from potatoes or wheat, and of Russian origin: vodka. For the moment, only the two major Japanese whisky houses Nikka and Suntory have dared to launch a vodka made from a distillate of corn and malted barley, and for the second a distillate of Hakumai rice. Pioneers for whisky, Suntory and Nikka are renewing history for gin, and other initiatives of producers on the archipelago should see the light of day in the years to come with perhaps new Japanese vodka to discover.