This unique sake infuses roasted fugu (pufferfish) fins into hot sake at over 75°C, allowing the savory umami of the fins to meld with the rich sake aroma. Known as Hire-zake in Japan, this specialty is especially beloved in Shimonoseki, the nation’s fugu capital.

In the 16th century, Toyotomi Hideyoshi banned fugu consumption nationwide due to its toxicity. It wasn’t until 1888 that Prime Minister Hirobumi Ito, captivated by its flavor at the famous Shunpanro restaurant in Shimonoseki, lifted the ban locally. From then on, the city became Japan’s center for fugu cuisine, with Hire-zake as a signature specialty.

Traditionally, hire-zake could only be enjoyed freshly prepared at restaurants, as the collagen in fugu fins clouds the sake if steeped too long. To make it accessible at home, Shimonoseki Shuzo collaborated across industries to develop a ready-to-drink hire-zake. Since launch, it has sold over 100,000 bottles annually and won multiple awards.

The sake should be heated to 75–80°C for best flavor. Two recommended warming methods:
1️⃣ Microwave (500W, 2 minutes, cap removed)
2️⃣ Hot water bath (place uncapped bottle in boiling water)

Once warmed, the aroma is rich with roasted fin savoriness and a hint of oceanic salt. On the palate, alcohol is subtle, while deep umami runs through to the finish. It pairs poorly with delicate foods like sashimi, but beautifully with hotpot or richer dishes.

Extra tips: (1) After drinking, refill with fresh sake and reheat up to two more times to extract remaining umami. (2) Add a teaspoon of salt after heating to intensify the fugu aroma.

Each bottle comes in a charming Arita porcelain cup illustrated with two cute fugu, making it collectible as well as drinkable. Priced at only HK$85 per bottle, or HK$150 for two, it’s fun, delicious, and decorative.