Yuzu is to Japanese cuisine what lemon is to the Mediterranean — essential, irreplaceable, and deeply woven into the cultural identity of the table. Tart where lemon is straightforward, floral where lime is austere, faintly herbal where grapefruit is blunt — yuzu occupies a flavor register entirely its own, and no other citrus fruit substitutes for it. When the House of Suntory chose a companion for Haku, their acclaimed 100% Japanese white rice vodka, yuzu was not merely a natural choice. It was the only choice.

Haku Yuzu marries the silky, bamboo charcoal-filtered rice vodka base of the original Haku with an infusion of natural Japanese yuzu peel — each ingredient amplifying the other in the manner of great Japanese culinary philosophy: balance, restraint, and the elevation of natural character over embellishment. The result is a flavored vodka that transcends the category — brighter and more complex than a citrus vodka, more refined and culturally specific than anything grain-based competitors can produce, and awarded Gold Medal at the International Wine and Spirits Competition 2025.

The bottle, created in collaboration with leading Japanese artists, is as considered as the liquid inside: watercolor and hand-drawn brush strokes depict yuzu citrus in a style that bridges traditional Japanese artistry with contemporary design. This is a bottle that earns its place on any shelf it occupies.

Origins & Craftsmanship

The production of Haku Yuzu begins exactly where the original Haku does: in Kagoshima, Kyushu, the region historically renowned for rice spirit production in Japan. One hundred percent Japanese white rice is milled, polished, and fermented with koji mold — the sacred fungus that underpins sake, miso, and soy sauce — before distillation through copper pot stills to create a rice spirit. The spirit is then redistilled through both pot still and column still processes simultaneously, creating the complex, multi-layered base that distinguishes Haku from simpler vodka productions.

The distillate travels to Suntory's Liquor Atelier in Osaka, where it is blended, filtered through Suntory's proprietary bamboo charcoal process — which imparts the mineral smoothness and silky mouthfeel that define the Haku house style — and then infused with natural yuzu peel. Yuzu, a citrus fruit native to East Asia and grown in Japan's mountainous regions, delivers a flavor profile that combines the tartness of lemon, the floral fragrance of mandarin, and a faintly herbal, almost piney depth that is entirely its own. Only natural yuzu is used — no synthetic flavoring, no concentrates — in keeping with the House of Suntory's commitment to all-natural ingredients throughout its portfolio.

The bottle design was created in direct collaboration with leading Japanese artists, with watercolor illustrations and hand-drawn brush strokes capturing the vibrancy of yuzu through a lens that honors both traditional Japanese aesthetic sensibility and a modern, expressive playfulness.

Critics Reviews

International Wine and Spirits Competition — Gold Medal (2025)

There are no additional widely published numeric scores from major spirits trade critics available for this specific release.

Tasting Profile

Nose Bright, lifted, and immediately captivating. Fresh yuzu zest leads with confidence — that unmistakable combination of tart citrus, lemon blossom, and a faintly herbal, almost piney quality that no other citrus fruit replicates. White blossom and mandarin peel add a delicate floral dimension, while the familiar rice cream softness of the Haku base provides a gentle, grounding sweetness beneath. The nose is vivid without being sharp — aromatic and refined in equal measure.

Palate The interplay between yuzu and rice vodka is seamless. The tart, zesty yuzu citrus arrives first, bright and refreshing, followed quickly by the silky mouthfeel and natural sweetness of the bamboo charcoal-filtered rice vodka base — the two elements complementing rather than competing. A touch of herbal brightness threads through the mid-palate alongside subtle lemon curd and a whisper of grapefruit pith, adding complexity without weight. The texture remains the defining Haku characteristic: soft, rounded, and enveloping.

Finish Clean, crisp, and lingering. Yuzu zest and a cool mineral freshness carry through the close, fading gradually with a final suggestion of white blossom and rice warmth. Refreshing rather than tart, and considerably more expressive than the finish of standard citrus vodkas. The bamboo charcoal influence is evident in the silkiness of the close — smooth to the last.

Quick Overview

Category	Details
ABV / Proof	40% ABV / 80 Proof
Origin / Region	Japan — Kagoshima, Kyushu (distillation) & Osaka (filtration & infusion)
Producer	The House of Suntory (est. 1899)
Base	100% Japanese white rice — koji fermented
Distillation	Pot still + simultaneous pot still & column still redistillation
Filtration	Proprietary bamboo charcoal — Suntory Osaka facility
Infusion	Natural Japanese yuzu peel
Additives	None — all natural ingredients
Style / Identity	Japanese craft citrus vodka — bright, floral, silky, yuzu-forward
Aromas & Flavors	Fresh yuzu zest, lemon blossom, mandarin peel, herbal brightness, rice cream, white blossom
Bottle Design	Watercolor yuzu illustration — created with leading Japanese artists
Awards	IWSC Gold Medal 2025

Serving & Occasion

Outstanding served ice cold and neat, or over a single large ice cube where the yuzu aromatics bloom at low temperature. Equally exceptional over ice with chilled premium soda water and a yuzu or lemon peel — a citrus-forward Haku-Hi that is one of the most refreshing simple serves in the spirits category. A natural partner for Japanese cuisine: sashimi, oysters, yuzu-dressed seafood, delicate salads, light sushi, and citrus desserts all sing alongside it. An exceptional gifting bottle for Japanese culture enthusiasts, cocktail builders, and anyone who appreciates when a flavored spirit earns its designation through genuine ingredient quality rather than artificial flavoring. Pairs naturally on shelf alongside the original Haku as a considered, complementary range.

Cocktail Suggestions

Yuzu-Hi (the signature serve) 1.5 oz Haku Yuzu · chilled premium soda water · yuzu or lemon peel. Highball glass filled to the brim with ice. Add Haku Yuzu, gently pour chilled soda water, stir once, garnish with an expressed citrus peel. The Japanese highball tradition applied to the yuzu expression — clean, effervescent, and deeply refreshing. The yuzu aromatics carry beautifully through carbonation, making this one of the most elegant long serves in the vodka category.

Yuzu Martini 2 oz Haku Yuzu · ½ oz dry vermouth · yuzu peel garnish. Stirred over ice, served up in a chilled coupe. The yuzu infusion transforms the classic Martini into something distinctly Japanese — the floral tartness of the yuzu plays beautifully against the botanical dryness of vermouth, and the rice base contributes a silkiness that grain vodka simply cannot match. One of the most elegant expressions of both ingredients.

Yuzu Cosmopolitan 1.5 oz Haku Yuzu · ¾ oz Cointreau · ½ oz fresh lime · ½ oz white cranberry juice. Shaken over ice, served up in a chilled martini glass with a yuzu or orange twist. The yuzu's natural tartness and floral depth make it an inspired upgrade to the classic Cosmopolitan — more complex, more aromatic, and with a distinctly Japanese identity that sets it apart from any standard version.

Yuzu Spritz 1.5 oz Haku Yuzu · 3 oz Prosecco · splash of soda · yuzu wheel or lemon slice. Built over ice in a large wine glass. The Aperol Spritz reimagined through a Japanese lens — the yuzu brightness replaces orange bitterness with something more delicate and floral, while the Prosecco adds effervescence that lifts the citrus aromatics into something genuinely festive.

Yuzu Mule 1.5 oz Haku Yuzu · ginger beer · ½ oz fresh lime · candied ginger garnish. Built over ice in a highball or copper mug. Yuzu and ginger are a celebrated pairing in Japanese cuisine, and the reason is immediately apparent in this cocktail — the yuzu's floral tartness and the ginger's heat complement each other with a precision that elevates both. A Japanese Mule with real cultural authenticity behind it.

Yuzu Sour 2 oz Haku Yuzu · ¾ oz fresh lemon juice · ½ oz honey syrup · optional egg white. Shaken hard, served over ice or up. Honey syrup — rather than simple syrup — echoes the floral, slightly sweet quality of the yuzu itself, and the combination with fresh lemon produces a sour that is vibrant, layered, and more interesting than any standard vodka sour. The egg white version creates a pale gold foam that is visually stunning.

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