Kirker Greer Spirits’ newest creation is Ukiyo Japanese Rice Vodka, a spirit made with black kōji fungus. With this new product, the gin brand is venturing into the creation of vodka and the premium spirit is made in a distillery that makes the local rice spirit awamori, which is local to the tropical island of Okinawa.
The vodka gets its unique characteristics from the long-grain indica rice that has been inoculated with black kōji, a fungus that inhibits the growth of bacteria during the brewing process. This fungus also plays a part in the creation of awamori, and it is said to impart a sweet and mellow flavor.
Ukiyo Japanese Rice Vodka, bottled at 40% ABV, is packaged in an aesthetically pleasing smoky bottle to recall the striking beauty of the Japanese landscape.
Japanese Rice Vodkas
Kirker Greer Spirits’ New Vodka is Made with Black Kōji Fungus
Trend Themes
1. Rice-based Spirits - Opportunity for distilleries to explore unique flavors and production methods using rice as a base ingredient.
2. Innovative Fungus Usage - Fungus-based fermentation and flavoring could be applied to other spirits and food products.
3. Premium Packaging - Attention to packaging aesthetics and design can enhance consumer appeal and elevate brand positioning.
Industry Implications
1. Distilleries - Opportunity for distilleries to diversify their product portfolio and tap into new markets with unique and innovative spirits.
2. Food and Beverage - Innovative uses of fungi in food and beverages could lead to new product development and enhanced flavor profiles.
3. Design and Packaging - Opportunity for design and packaging firms to collaborate with spirits brands on product and packaging design to support brand differentiation and premium positioning.