HAKKAISAN Rice Shochu Yoroshiku Senman Arubeshi

八海山本格米焼酎よろしく千萬あるべし

Five elements of sake brewing enter a 25% rice shochu: yellow koji, sake yeast, staged mashing, sake lees added during fermentation and vacuum distillation. After two years or more of storage, the result carries a sake-brewery way of thinking into shochu.

Yellow-koji rice shochu · 2+ years

StyleHonkaku rice shochu

KojiYellow koji

MakingSake yeast and staged mashing

Maturation2+ years

Alcohol25%

Five brewing ideas

Sake technique translated into shochu

Yellow koji, sake yeast, staged mashing, the addition of sake lees during fermentation and vacuum distillation shape this expression. It is a rice shochu, rather than the separate 40% kasu-tori or oak-aged Fubaika products that share related naming.

Two years and beyond

Time after a low-temperature distillation

After vacuum distillation, the spirit is stored for at least two years. The time is part of the confirmed production method for this 25% standard rice shochu, and is distinct from the three-year-or-more period of the 40% kasu-tori expression.

Food affinities

Four directions shaped by a lighter structure

This page does not include specific aroma or flavour descriptions. What is recorded is production information — five elements (yellow koji, sake yeast, three-step brewing, sake lees added during fermentation, and reduced-pressure distillation) together with ageing of two years or more. What follows is a reading of food affinities in four directions, built from these production characteristics — not a pairing recommendation issued by the brewery itself.

A lighter structure meeting delicate ingredientsA carpaccio of white fish or scallop, kelp-cured white fish, and Pla Neung Manao — Thai steamed fish with lime — draw out delicate ingredients, a match for the more restrained structure of a 25% ABV spirit.

A gentle sweetness in stepA spinach and cheese quiche, Gai Pad Med Mamuang — Thai stir-fried chicken with cashew nuts — and a dashi-rolled omelette carry a gentle sweetness, a direction that follows from the subtle sweetness sake yeast and three-step brewing bring to this spirit.

A lightness that stays out of the wayA herb-crusted pan-seared white fish, Kaeng Liang — a spicy vegetable soup from southern Thailand — and chilled tofu topped with fresh herbs bring herbs and spice to the front; this spirit’s own basic taste rarely asserts itself, so it sits alongside lightly rather than competing.

A gentle roundness from two years of ageingA French pot-au-feu, Kaeng Jued — a mild Thai clear soup with tofu and minced pork — and nikujaga, a simmered beef-and-potato dish, are all simple, warming home-style dishes, a direction that follows the gentle roundness two years or more of ageing bring to this spirit.

This pairing rationale draws on the following reference book: The single largest factor in a drink’s weight is said to be its alcohol content, and a more moderate ABV is said to sit well with delicate dishes (Logical Pairing). The directions above were built from the confirmed production detail of 25% ABV and ageing of two years or more.

Pairing guide — Shochu & Selected Spirits

The producer

Minamiuonuma, Niigata — Hakkaisan Brewery

Hakkaisan Brewery was founded in 1922 in Minamiuonuma, Niigata. Its Fukasawahara Distillery brings brewing methods from sake into its shochu: yellow koji, sake yeast, staged mashing and sake lees are used differently across the three distinct expressions shown here.

For restaurants and retailers

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HAKKAISAN Rice Shochu Yoroshiku Senman Arubeshi

Sake technique translated into shochu

Time after a low-temperature distillation

Four directions shaped by a lighter structure

Minamiuonuma, Niigata — Hakkaisan Brewery

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