A drink only a chef could conceive.
Hirezake is a traditional Japanese drink made with grilled fugu fins and hot sake. However, Chef Hashimoto took a bold step by presenting a unique twist to Koshimizu: Whisky Hirezake—made with whisky and grilled fugu fins.
As someone who usually enjoys whisky with hot water, Koshimizu was surprised by the harmonious fusion of whisky and the aroma of the fugu fin.
The toasty, smoky flavor often found in whisky is enhanced by the char-grilled fins, creating a surprisingly well-matched combination.

The whisky used in the hirezake is Hakushu. Just as water plays a crucial role in preparing fish for a dish, it is equally essential in whisky-making. When combined with wood—through the aging process in barrels—polyphenols from the wood infuse the spirit, revealing why whisky is often referred to as “the water of life.”
With its origins as a medicinal spirit, whisky seems to be more than just an alcoholic beverage; its method of creation and very existence suggest something deeper and more meaningful.

Hashimoto’s approach to Whisky Hirezake begins with soaking grilled fugu fins—charred over charcoal—in whisky and letting them rest.
Unlike sake, whisky has a much higher alcohol content, which allows it to extract amino acids from the fin more effectively.
Once the fin’s essence has infused into the whisky, it's then diluted with hot water, enhancing the aroma and creating a smooth, well-balanced drinking experience.
While whisky itself lacks amino acids, the addition of the fugu fin compensates for that, and the subtle smoky notes of Hakushu whisky blend seamlessly to produce a warm and comforting fragrance.
This clever twist on the traditional whisky highball results in a refined and skillful creation.