HAKKAISAN Fubaika is the oak-barrel-aged honkaku rice shochu from Hakkaisan Brewery in Niigata, a sake house with roots going back to 1922. It is not whisky or bourbon. The product is made from rice, rice-koji, and sake lees, using sake-style techniques: yellow koji, sake yeast, and a three-stage fermentation (hatsu-zoe, naka-zoe, tome-zoe). The distilled base is produced under reduced-pressure conditions at about 40–50°C, then matured in American white oak casks within Hakkaisan’s half-underground snow cellar, where around 1,000 tonnes of natural snow and high humidity help hold the environment to around 4°C and keep conditions stable for a quiet, low-noise maturation. Bottled at 40% ABV, the SKUs available through this line are the single 720ml presentation of this limited-production expression.

Culinary affinity: Subtle melon and white-flower ginjō aromatics, soft citrus and dried-fruit notes, and polished rice umami pair well with grilled seafood, shellfish with mild seasoning, roasted poultry, Thai-style fish dishes with herbs, and refined western or light dessert pairings.

Awards:
IWSC 2023 — Silver (94), Spirit / Yellow Koji
TWSC 2024 — Bronze (Shochu, Rice)
TWSC 2025 — Highest Gold, Best Category (Rice above 26%), Design Award

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Blog “The Four-Year Journey of Fubaika” / “A Sake-Brewing Craft That Turns Amber in a Snow Cellar”

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เนื้อหาบนหน้านี้มีวัตถุประสงค์เพื่อให้ข้อมูลและความรู้เท่านั้น และไม่มุ่งหมายเพื่อการส่งเสริมหรือการโฆษณาเครื่องดื่มแอลกอฮอล์ ผู้เข้าชมต้องมีอายุ 20 ปีขึ้นไป โปรดดื่มอย่างรับผิดชอบ

HAKKAISAN Fubaika is a 40% honkaku rice shochu matured in oak by Hakkaisan Brewery, based in Niigata, with a long tradition in sake-making since 1922. This product uses rice, rice-koji, and sake lees, and follows sake-oriented production logic through yellow koji, sake yeast, and three-step fermentation (hatsu-zoe, naka-zoe, tome-zoe). After distillation under controlled reduced-pressure conditions, it is aged in American white oak casks in a half-underground snow cellar at around 4°C year-round, preserving a stable, quiet maturation environment.

Culinary affinity: Soft aromatic notes with melon, citrus, and dried fruit fit well with grilled fish, seafood-forward dishes, roasted proteins, lightly spiced Thai cuisine, and desserts with restrained sweetness.

Awards:
IWSC 2023 — Silver (94), Spirit / Yellow Koji
TWSC 2024 — Bronze (Shochu, Rice)
TWSC 2025 — Highest Gold, Best Category (Rice above 26%), Design Award

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Blog “The Four-Year Journey of Fubaika” / “A Sake-Brewing Craft That Turns Amber in a Snow Cellar”

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หน้านี้ให้ข้อมูลผลิตภัณฑ์และการจัดจำหน่ายเพื่อการอ้างอิงเท่านั้น Bacchus Global Co., Ltd. ไม่สนับสนุนหรือส่งเสริมการบริโภคเครื่องดื่มแอลกอฮอล์ สำหรับผู้มีอายุ 20 ปีขึ้นไป