Wasabi-Infused Vodka
Infusions
Technique from Bar Benfiddich, Tokyo — Hiroyasu Kayama grows his own wasabi and uses it in seasonal cocktails.
Ingredients
- Vodka750 ml
- Fresh Wasabi Root30 grams
Method
- 1.Grate fresh wasabi root on a sharkskin grater.
- 2.Combine with vodka in a sealed jar immediately — wasabi loses potency quickly.
- 3.Infuse at room temperature for 6-12 hours, tasting hourly.
- 4.Fine strain through coffee filter.
- 5.Bottle and refrigerate. Use within 1 week for peak heat.
Notes
- Fresh wasabi only — the green paste is horseradish-based and bitter.
- Use in Japanese Martinis, Bloody Marys, or with cucumber.
- Heat fades fast — make in small batches as needed.
Batch scaling
Common batch sizes for the Wasabi-Infused Vodka. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Vodka | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Fresh Wasabi Root | 30 grams | 60 grams | 120 grams | 240 grams | 480 grams |
Scale to any batch size — instantly
Open the calculator to scale the Wasabi-Infused Vodka by servings, bottle fill, or container volume. Unit conversion built in.
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