Made with 100% Japanese white rice, the name Haku® means “white” in Japanese. The word can also be read as “brilliant” – a tribute to the craft of mastering a clear, clean tasting, and luminous vodka. Filtered through bamboo charcoal, Haku Vodka has an unparalleled soft, round, and subtly sweet taste.
Founded in 1899, the House of Suntory was built on Shinjiro Torii’s dream, who at the age of 20 wanted to “create original Japanese spirits blessed with the riches of Japanese nature and ‘monozukuri’ craftsmanship” – which means a relentless pursuit for perfection, meticulous attention to detail and commitment to quality. Shinjiro overcame numerous hardships to make his dream a reality, creating wine, whisky and brandy, and launching Hermes Vodka – the first Suntory Vodka – in 1956. Today, we’re proud to introduce Haku, the Japanese craft vodka. Haku Vodka is crafted with the Nature and Spirit of Japan, true to the vision of Suntory’s founder – and now ready for you to discover and share.
The name Haku® celebrates the origin and the craft of this Premium Japanese Vodka. The kanji (Japanese character) for Haku® means “white”. But the subtlety of the Japanese language often gives kanji several readings. Read as “shiro” it would merely mean white. But read as “haku”, it is intentionally rooted and elevated. Rooted as referring to “Hakumai” (白米) – Japanese white rice- the origin of the liquid. Elevated as evoking “Junpaku” (純白) – “untainted” and brilliant – a tribute to the craft of mastering a clear, clean tasting and luminous vodka, carefully filtrated through bamboo charcoal for an unparalleled soft, round and subtly sweet taste.
At Suntory, we’re committed to selecting the best ingredients while using innovative making techniques to create spirits of unrivaled quality and uniquely Japanese character. It’s the signature of House of Suntory‘s “Monozukuri” craftsmanship, and Haku is the new iteration of that philosophy. It starts with pure white Japanese rice. Milled and polished to perfection, white rice is revered for its mild and subtly sweet flavor – it’s the ultimate symbol of Japan.

First, the white rice is fermented with “rice koji” to create a mash. The mash is then distilled through pot stills to create a rice spirit. This process takes place in Kagoshima, in Kyushu, a region historically famous for its rice spirit making know-how. It’s then distilled a second time through two different processes to create both flavor and volume, before being blended and filtrated in the Suntory Liqueur Atelier at Osaka Plant. A process unique to Suntory, it preserves and enhances the rice’s delicately sweet and subtle flavors.

A soft aroma played up by the sweet, delicate floral aroma of rice.

A rich taste that gradually envelops the mouth with the natural sweetness and complex flavor of the rice.

A smooth finish with a sophisticated, pleasantly lingering sweetness thanks to the bamboo charcoal filtration process.

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