Oka Japanese Vodka

Oka Vodka is made in Kumamoto Prefecture — the rice basket of Kyushu — at the Tsutsumi Distillery, a traditional producer with nearly 150 years of history, and nearly every choice in the process defies mass-market vodka convention. Where most vodka runs through industrial column stills, Oka is pot distilled five times from 100% Japanese rice, the same grain behind the region's celebrated sakes and shochus. Filtration breaks tradition too: instead of the birch charcoal used since vodka's Russian origins, Oka filters through bincho tan — an artisanal Japanese charcoal measured as the purest carbon charcoal in the world — which the distillery found produces superior texture and flavor. And rather than the standard 80 proof, it bottles at a more robust 86 proof (43% ABV) for added body. The result drinks like vodka made by sake craftsmen, because it essentially is: expect sweet rice and harmonious minerality carried on a slight floral bouquet reminiscent of ginjo sake, with a clean, softly textured palate and none of the harsh neutrality of commodity vodka. Sip it chilled like fine sake, build an elevated martini or highball, or use it as the cleanest possible base for Japanese-inspired cocktails.

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