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Ginger PON☆PON
Ginger PON☆PON

Ginger PON☆PON

Spicy with citrus notes
€49,00
€98,00/l
Tax included. Shipping calculated at checkout.
Ever heard of ginger beer?
It might not be so common in Japan, but ginger beer actually dates back to 18th-century England and is considered the origin of ginger ale. While it started out as an alcoholic drink, it eventually became non-alcoholic due to changes in history. Unlike ginger ale, ginger beer is brewed using fermented ginger, giving it a richer, spicier kick. And if you’ve ever had a Moscow Mule made with real ginger beer, you’ll know it’s on a whole other level.
For this project, haccoba's lab teamed up with CAN-PANY, an urban bottling factory based in Kiyosumi-Shirakawa (Tokyo) that specializes in beverage production and filling. haccoba got their hands on the ginger lees (the leftover bits from ginger and other ingredients) from their Ginger Soda, and decided to ferment them together with rice.
The recipe comes from Takeda, our team's resident foodie. Lately, he’s been on a serious ginger drink kick and that passion led to the creation of Ginger PON☆PON! For this brew, haccoba used ginger soda lees with bright citrus notes, generously provided by CAN-PANY. By fermenting them with rice and lactic acid bacteria, they were able to bring out a gentle acidity and the rich umami of ginger. Furthermore, to add more depth, coriander seeds, black pepper, and cloves were blended, creating a complex, aromatic mix that delivers a refreshing zing and a warm, lingering finish, just like a good ginger beer should.

Handling Precautions
・Please refrigerate immediately upon arrival.
・If stored for a long period of time, the yeast activity may cause the contents to overflow. Please chill well and open slowly to release the gas inside.
• Sediment (alcohol components) may settle at the bottom of the bottle. Gently mix the contents before pouring to enhance the flavour.

Prefecture: Fukushima

Type: Craft

Rice variety: Local rice, ginger soda lees, coriander seeds, black pepper, cloves

Alcohol content: 7%

Polishing ratio: 90%

Pairs well with

About Haccoba

haccoba is a contemporary sake brewery established in February 2021 in the Odaka district of Minamisoma City, Fukushima Prefecture, Japan. The brewery operates from a renovated traditional house, symbolizing a fusion of modern innovation with traditional aesthetics. The founder, Taisuke Sato, relocated from Tokyo to Fukushima in 2020 with a vision to revolutionize sake brewing. Drawing from traditional Japanese sake-making techniques, haccoba introduces unique ingredients such as beer hops, transcending conventional boundaries between different alcoholic beverages. This approach embodies a free and uninhibited brewing philosophy, aiming to create sake that resonates with a diverse audience.

Curation and Import

Several times a year, we travel through Japan — dining, tasting, and seeking out bottles that stand out again and again. When they do, we visit the brewery and begin the slow process of building trusting relationships. Many of these brewers don’t export at all, so it can take years before we’re able to bring their sake to Berlin. Unlike traditional import models with many intermediaries, we keep a direct pipeline and a strict cold chain in 5° C — from the brewery to our cooling cellar in Kreuzberg — ensuring every bottle here tastes exactly as it does in Japan. Our Sake Club plays the role of custodian for each brewery, ensuring their unique taste, history, and spirit travel from Japan to our community with care and respect.

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FAQ

It depends on the sake variety. Most sake is best consumed within one to two weeks if kept in the fridge. After that, delicate varieties such as junmai ginjō and junmai daiginjō quickly lose their fruity, floral aromas. Sparkling sake is best enjoyed within one to three days after opening, as it loses carbonation quickly.

Yes. Sake should always be stored in the fridge at a temperature below 8°C. Refrigeration is especially important for nama-zake and to preserve the delicate freshness of ginjō sake. Warm temperatures accelerate oxidation and spoilage.

Enjoy it while it’s fresh! Most sake is best consumed within about a year of leaving the brewery. Nama-zake, in particular, tends to lose its vibrant character after just a few months. Ginjō styles generally have a shorter shelf life than honjōzō and junmai varieties, and are best enjoyed within around ten months.

Sake generally has a higher alcohol content than beer or wine, ranging from 12% up to 18% ABV. The average is around 14.5%.

Yes. Our strict cold-chain import process is essential. All sake is shipped directly from breweries in Japan under strict quality control. It travels in refrigerated containers from Yokohama to Hamburg and is carefully handled until it reaches Berlin, where it is stored in our temperature-controlled cellar.

Yes. At Our Sake Club, we offer guided sake tastings to explore the wide variety of aromas, flavors, and styles. During opening hours, you can enjoy our classic sake flight — a tasting of three different sakes. We also offer seasonal and mainstay selections by the glass. If you fall in love with a particular sake (as often happens!), you can open a bottle to enjoy on-site or take it home.

Yes. We collaborate with local Kreuzberg restaurants Zum Heiligen Teufel and Merold to offer a curated selection of small bites designed to pair with our sake and showcase its versatility.

Yes. For private event inquiries, please contact us at info@oursake.club .

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About OUR SAKE CLUB

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Our mission is to make sake accessible even to those outside Berlin. We ship across Germany and throughout the European Union with DHL, with the dispatch of the order usually happening within two business days. If you live in Berlin, you can pick up your bottle during our opening hours. Once your order is shipped, you will instantly receive a tracking number, and in the rare case of loss or damage, we will issue a full refund.

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