Leave your preconceptions about vodka at the door when you enter Prefecture 48 and sample stunning Martinis featuring Haku Vodka.

Prefecture 48 is a gorgeous heritage dining precinct located in Sussex St, Sydney, inspired by the richness of Japanese culture and the innovation of the nation’s 47 prefectures.

Within Prefecture 48’s doors are four restaurants, a bar and a patisserie, with a courtyard for events.

Drinks Digest’s visit to Prefecture 48 kicked off with a Haku mini martini tasting flight matched with seasonal canapés at the Whisky Thief bar.

While the bar champions an extensive range of unique whiskies, there are also creative cocktails on offer, with a list co-curated by the team at the acclaimed Maybe Sammy.

House of Suntory ambassador Natalie Ng hosted our tasting flight, which was a fascinating opportunity to learn more about Haku Vodka. Distilled from 100% Japanese white rice and filtered through bamboo charcoal, Haku Vodka has a soft, silky and smooth finish.

It makes a superb base for Martinis and converted our team into belated fans of the classic cocktail.

The first cocktail in the tasting flight was a Kozakura Martini with Haku Vodka, Mancino Sakura Vermouth, Hombu Shuzo Shochu and Toasted Rice, paired with Sansho Gravlax, Potato Aioli and Rice Puff.

It was followed by an Omakase Martini with Haku Vodka, Fukuchiyo Shuzu Nebeshima Sake, Lillet Blanc and Puffed Rice, served with a choice of bitters – Yuzu, Umami, Hinoki or Sakura and paired with Beef Tartare, Confit Yolk Emulsion, Hazelnut and Rice Cracker. A stunning combination!

The final creation in the flight, the Umetini, featured Haku Vodka, Mancino Dry Vermouth, Umeshu Reduction and Toasted Rice, paired with Onigiri, Mentai Mayo and Shichimi.

Our next stop in the precinct was newly hatted Ibushi for a six-course degustation by Chef Chris Kim (ex-Tetsuya’s) matched with Haku highballs and Martinis.

Among the delicious morsels were Tuna Tartare with Yuzu Kosho and Crispy Sushi Rice, Avruga; and Prawn Tsukune with Taragon Mayonnaise and Puffed Rice; Aburi Scallop with Apple, Ginger and Umeboshi; Salmon Temaki with Avocado, Goma Soy Sauce, Tobiko and Leek; and Toothfish with Koji Marinade, Sumiso and Cavolo Nero.

The deliciousness concluded with a trip to the venue’s bakery, Dear Florence, which brings together French patisserie and Japanese-inspired flavours. We sampled the Toasted Rice, Coffee, Kinako creation. A delicate dessert inspired by the heart of Haku Vodka — hakumai (polished rice) it featured toasted rice mousse, a crunchy rice base, coffee and Haku Vodka soaked sponge, coffee caramel and Kinako powder. Divine!