The Aichi Craft Vodka Kiyosu impresses with its slightly sweet scent, because it is made from rice. Producer Kiyosuzakura has been running a sake brewery for 170 years and therefore knows this raw material perfectly. 100% local rice is used, this delicious vodka is filtered with birch charcoal. This makes it particularly soft and mild in taste.
The Aichi Craft Gin Kiyosu is produced by the Kiyosuzakura Brewery, which has been brewing sake since 1853. The company has also been producing shochu and liqueurs, such as umeshu, for several decades, gin for a good two years, and now also vodka.
Raw materials for vodka are usually barley, wheat, rye or potatoes. The raw material for the Aichi Craft Vodka Kiyosu is rice, which comes exclusively from local cultivation. This makes this Craft Spirit so special in taste. A slightly sweet note pairs with an elegant and delicate top note. Different types of charcoal from white birch are used for filtration, which makes it extremely soft and mild.
The Aichi Vodka has a full body and a long finish. It is great for cocktails, but also for drinking neat or on the rocks. It is also a pleasure in long drinks, for example as vodka soda, vodka tonic or vodka lemon.
By the way: We also have the Aichi Craft Gin Kyiosu in our assortment, a very fine and elegant gin.
Net quantity: 500 ml
Alc.: 40% vol
Sold only to persons of legal age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin, Germany
About Kiyosuzakura Brewery Corp.
Kiyosuzakura Brewery was founded in 1853 and is based in Kiyosu in Aichi Prefecture on Japan's main island of Honshu. For 170 years, the focus here has been on brewing sake, but for the past few decades, the company has also been producing shochu, liquors, for example umeshu, wine, and now gin. Kiyosu is located on the outskirts of Nagoya City, where the three rivers Kiso, Ibi and Nagara make for very fertile soil. This environment offers ideal conditions for sake brewing, but also for the production of high-quality spirits.
The company is very progressive and environmentally conscious and works a lot on new forms of packaging. For example, a popular umeshu from the brewery is now only filled in beverage cartons and no longer in bottles, which has a positive effect on the eco footprint.