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.