epicure Indonesia – July 2019

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After the success of Roku gin, Suntory has released its first

international vodka, Haku. Having learnt from how Western

vodkas are produced, Haku diverges in that it uses Japanese

white rice (hakumai) as its base, which imparts a richer texture

and slight sweetness to the white spirit. When placed in a vodka

soda with dried umeboshi, the highball releases a distinct

umami note or try it as a saketini with shiso leaves. At leading

bars including Cook & Tras Social Library, 2 Cook Street.

Tel: 6914 1400

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Each year, Ki No Tea Kyoto dry gin ($135) from Ki No Bi will be
produced in collaboration with a tea grower and blender. This
edition sees Hori Shichimeien using the most premium Uji teas
from the south of Kyoto. Yuzu and lemon still play a role here, but
it is tencha and gyokuro that impart a delicate bouquet, depth of
flavour and a long finish of roasted green tea. If you’re hoping to
get your hands on the cask-aged Ki Noh Bi though, the last edition
no. 8 is sold out in Singapore. Available from La Maison du Whisky,
whisky.sg

After releasing their Daiginjo glass back in 1999,

Riedel has been working on its Junmai glass – a more

complex challenge due to Junmai’s wide-ranging

styles, from dry to fruity to earthy. After conducting

42 workshops with 170 sake brewers and experts,

Riedel finally debuted the Junmai glass ($77 for 2)

with a diamond-shaped base that drew from its

Extreme series. Texture is enhanced and more of the

umami-dense sake’s nutty oxidised aromas are evenly

dispersed. Both are available from cmwines.com.sg