6 8 | t h e c l e v e r r o o t
THERE REALLY IS "No Wrong to Rice"—at least that's what Ann Soh Woods,
Founder of Soh Spirits, believes. It's fitting, then, that the same mantra also serves
as the driving philosophy behind her flagship creation: Kikori Whiskey.*
Japanese whisky typically emulates Scotch whisky in flavor and style, but Kikori
Whiskey distinguishes itself from its European counterparts with its pristine tex-
ture and clean finish. Those alluring traits can be attributed to the whisky's base:
Kikori is distilled entirely from locally-grown rice on Kyushu, the southernmost of
Japan's four main islands, whereas Western distillers turn mainly to corn, wheat,
rye, and barley for their spirits. Aged three to eight years in American oak, French
Limousin oak, and Spanish Sherry casks, Kikori is a bright but powerful whisky
with delicate aromas of tree fruits, citrus, and floral bouquets.
JAPANESE SPIRITS
Rice
KIKORI BRINGS RICE TO
THE FOREFRONT OF THE
WHISKEY MARKET
by Albert Letizia
Sturgeon nigiri with red vinegar, shari,
onions, and chili ponzu paired with a
Sour Sour Sour Sour Sour, which is made with Kikori
Whiskey, Yuzuri liqueur, lemon, Okinawa
brown sugar, and red wine pearls.
