HAKKAISAN Fubaika
Rice, yellow koji and sake lees are distilled at low temperature, then matured in American white oak within the Yukimuro snow cellar. Ginjo-influenced brewing, oak and snow-cooled storage define the finished spirit.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Sensory profile
LISTEN
The story behind this bottle
Three imagined cards—rice, rice koji and sake lees—lead Aya and Kenji through brewing, reduced-pressure distillation, oak barrels and the dedicated shochu store within the Yukimuro facility. English · approximately 8 minutes 29 seconds.
A controlled, gentle storage environment
Fubaika matures in American white oak inside Hakkaisan’s Yukimuro snow cellar, where the snow-cooled environment supports a steady maturation process.
Recognition for this rice-shochu expression
Fubaika received TWSC Highest Gold and the Best Category Award in 2025.
Award record
The award record shown is specific to this product; it does not guarantee individual preference or quality.
Question 1
Which koji is listed?
- Yellow koji
- Black koji
- Sweet-potato koji
Read the answer and explanation
Correct answer: A — Yellow koji
Fubaika uses rice, yellow koji and sake lees.
Read the relevant passageQuestion 2
Where and in what vessel is it matured?
- A room-temperature store and chestnut cask
- A snow room and American white-oak cask
- Underwater and in cedar
Read the answer and explanation
Correct answer: B — A snow room and American white-oak cask
It is matured in American white-oak casks inside Hakkaisan’s snow room.
Read the relevant passageQuestion 3
What does the page say about the maturation period?
- It is confirmed as 25 years
- It is confirmed as three years or more
- The number of years is not published
Read the answer and explanation
Correct answer: C — The number of years is not published
The period has not been disclosed; another Hakkaisan expression’s age must not be assigned to Fubaika.
Read the relevant passageFour directions shaped by oak and snow-cellar ageing
This page does not include specific aroma or flavour descriptions. What is recorded is production information — the raw materials, koji, brewing steps, distillation method, and the ageing environment (American white oak barrels inside the Hakkaisan snow cellar, with the ageing period undisclosed). 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.
This pairing rationale draws on the following reference book: Shochu is described as a spirit whose own basic taste rarely asserts itself, supporting a dish instead through aroma and alcohol-derived volume (Logical Pairing). The directions above were built from the confirmed production detail of oak-barrel ageing.
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 current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.
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