Haccoba

What Haccoba does

Haccoba is a craft sake brewery founded in 2020 and operating from Minamisoma City, Fukushima Prefecture, Japan, with a second brewing facility in Namie Town opened in July 2023. The company reinterprets traditional Japanese sake-making through the lens of craft beer culture by combining the historic Northeast Japan 'hanamoto' (花酛) doburoku fermentation method — which uses Japanese-native hops (唐花草/karahana) as the shubo — with modern craft brewing techniques such as dry hopping (Sorachi Ace, Citra), Brettanomyces wild yeast barrel aging, lactic acid and white koji fermentation, and upcycling of agricultural and distillery byproducts (wine lees, hop waste, gin lees, cacao husks, ginger soda lees). Its product portfolio spans core labels (Hanauta Hops, jam, mizu wo amu, hanamoto bretta, zairai, kasu series), a numbered experimental 'haccoba LAB_' series reaching at least LAB No.49, and ancillary products including rice vinegar, branded merchandise, and the bilingual Book of ATSUKAN publication.

Haccoba operates a direct-to-consumer business model. Primary revenue comes from the proprietary e-commerce storefront (shipping domestically across Japan with age verification and refrigerated logistics) and the 8-seat on-site brewpub at Odaka Station operating Thursday–Sunday by reservation, with secondary distribution to a curated list of restaurant and bar partners managed via the note platform. Pricing ranges from ¥1,296 for vinegar to ¥8,800 for the Book of ATSUKAN, with core sake bottles priced ¥2,420–¥3,300. The company is privately held, founder-led (representative Sato Taisuke), bootstrapped without disclosed institutional investment, and has a small team of approximately 9–12 members spanning Brand Experience and Product functions.

The go-to-market relies on owned digital channels (LINE official account, note.com content platform, team members' personal social media profiles) and community-driven experiential marketing, most notably the annual YoiYoi in Odaka festival. There is no paid advertising and no third-party retail or marketplace distribution. Haccoba emphasizes local Fukushima terroir (regional rice varieties including 天のつぶ, 雄町, コシヒカリ; native hops; upcycled byproducts), and maintains an unusually dense collaboration network with regional farmers, craft brewers, distillers, chocolatiers, restaurants, and design retailers — anchoring both its ingredient supply and its narrative brand.

Name

Haccoba

Legal name

haccoba, Inc.

Website

https://haccoba.com

Company type

Private

Founded year

2020

Operating status

Operating

Short description

Haccoba is a privately held craft sake brewery in Fukushima, Japan that combines the traditional 'hanamoto' doburoku fermentation method with modern craft beer techniques (dry hopping, wild yeast barrel aging), selling hopped and experimental sakes direct-to-consumer via its e-commerce store and 8-seat brewpub.

Ownership category

akta.pro rank

Product category

Craft Sake

NAICS

Breweries (31212)

SIC

Beverages (2080)

akta.pro primary industry

Sake & Traditional Rice Wine Production (AFAFAAAG)

akta.pro secondary industry

Sake, Soju & Other Asian Alcoholic Beverages Producers & Brands (CRADAIAF)

Keywords

• Craft sake brewing
• Hopped sake production
• Traditional doburoku fermentation
• Craft beverages
• Experimental sake brewery

Headquarters

HQ city

Minami-soma

HQ country

Japan

HQ region

Asia

Offices3 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Infrastructure, Marketing or Sales

Revenue model

1. Craft Sake Product Sales: Haccoba's primary revenue comes from selling their craft sake products (regular and experimental labels) directly through their e-commerce store and at the brewpub. Products range from ¥2,420 to ¥8,800 per bottle. Most products are 500ml/720ml bottles of fermented sake, requiring refrigeration.
2. Merchandise & Non-Alcoholic Products: Secondary revenue from vinegar (¥1,296), hand towels (¥1,760), branded glassware (¥2,420), and The Book of ATSUKAN publication (¥8,800).
3. Brewpub On-site Sales: The brewpub operates as a combined brewery and pub (Brew Pub), selling HACCOBA products and food on-site. Open for dinner service Thursday-Sunday evenings (17:30-22:30) by reservation, with 8 seats available.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

Haccoba is a craft sake brewery that produces hopped and experimental sake beverages using the traditional Northeast Japan doburoku method "hanamoto" (花酛) with Japanese-native hops as the fermentation starter, combined with modern craft beer techniques such as dry hopping. Its lineup spans signature hopped sake, terroir-driven regional series, Belgian-style wild-yeast barrel-aged sake, native-plant and upcycled-lees series, numbered experimental LAB releases, plus ancillary products (rice vinegar, merchandise, publications) distributed through its own online store and on-site brewpub.

Product overview

Haccoba is a craft sake brewery that reinterprets traditional Japanese sake-making through the lens of craft beer culture. The company produces three main product lines: (1) Core Labels (定番銘柄) including signature hopped sake 'はなうたホップス', elderflower-hop sake 'jam', terroir-focused series '水を編む', Belgian-influenced 'hanamoto bretta', native plant series 'zairai', and upcycled sake lees series 'kasu'; (2) Experimental Labels under 'haccoba LAB＿' series featuring numbered experimental releases (LAB No.1 through No.49+) exploring unconventional ingredients and techniques; and (3) Other Products including rice vinegar, merchandise (tenugui, glassware), and publications. The brewery operates on a philosophy of 'primitive sake-making' inspired by pre-modern doburoku traditions while incorporating modern craft brewing innovations like dry hopping and barrel aging.

Differentiator

Problem solved

Functional benefit

Products and services

• Hanauta Hops (はなうたホップス) hopped sake Hanauta Hops is haccoba's signature hopped craft sake made with the Tohoku doburoku hanamoto method using Japanese-native karahana as shubo and modern craft beer dry hopping with Sorachi Ace and Citra hops. It offers lemongrass, grapefruit, and lychee aromas with lactic and white koji acidity, released as a 720ml bottle for easier everyday drinking. Targeted at Japanese and international craft sake consumers seeking approachable, flavor-forward sake.
• jam -心拍 edition- (Yamada) hopped sake jam is a Core Label hopped sake for haccoba, brewed with elderflower, hops, and sansho pepper for a muscat-like aroma, refreshing finish, and sweet-tart juicy profile from lactic acid and white koji. Aimed at craft sake consumers seeking complex botanical flavors and food-friendly acidity.
• Mizu wo Amu (水を編む) terroir series Mizu wo Amu is haccoba's terroir-focused sake series brewed with hanamoto using karahana-only shubo, with editions dedicated to specific local rice farmers. It expresses regional Fukushima terroir and farmer provenance for sake drinkers who value story and provenance.
• hanamoto bretta wild yeast sake hanamoto bretta is a Belgian-lambic inspired sake series using hanamoto with Brettanomyces wild yeast secondary fermentation in oak barrels, resulting in a sour, wild aromatic profile. Targeted at craft sake and craft beer drinkers seeking complex, funk-forward flavors.
• zairai [森 forest] native plant series zairai [森 forest] is a Core Label sake series brewed with native plants gathered from Fukushima forests under haccoba's indigenous-ingredient philosophy. It appeals to consumers seeking locally rooted, terroir-driven sake.
• kasu [sansho lemonade] upcycled lees series kasu [sansho lemonade] is a Core Label series where haccoba brews sake from kasu (sake lees) byproducts supplied by TANIGAKI's sansho lemonade, demonstrating the company's upcycling-driven product philosophy. Targeted at craft sake drinkers, including international audiences where this product is particularly popular.
• haccoba LAB_ experimental numbered series haccoba LAB_ is haccoba's experimental label series of numbered, small-batch releases (LAB No.1 through 49+) testing unconventional ingredients and fermentation methods — including barrel aging, wild yeast, rice bran, honey braggot, ginger, insect-secret tea, tea blends, and regional spring plants. Targeted at early-adopter craft sake and craft beverage enthusiasts seeking novel flavor experiences.
• haccoba no O-su (haccobaのお酢) rice vinegar haccoba no O-su is haccoba's natural rice vinegar, produced through traditional static fermentation by partner Totsuka Brewing using haccoba's own sake as the base. It is sold through haccoba's e-commerce store for salads, marinades, and carpaccio, extending the brand into the kitchen.
• The book of ATSUKAN publication The book of ATSUKAN is an English-language publication developed with Takasaki no Okan izakaya that explores the culture, temperature, and philosophy of atsukan (warm sake). Targeted at international and Japanese readers interested in sake culture beyond the glass.
• haccoba branded tenugui hand towel The haccoba tenugui is a traditional Japanese hand towel made from organic cotton sourced in Iwaki, Hamadori, branded with haccoba markings. Sold as branded merchandise for fans of the brewery and for use in sake-making rituals.
• Piccolo Glass branded sake glass The haccoba Piccolo Glass is a compact branded sake glass produced by Kimura Glass for casual yet refined sake consumption. Targeted at haccoba customers who want to extend the brand experience into the home.
• Haccoba Brewpub on-site experience The Haccoba Brewpub is an on-site brewery-pub located at the Odaka Station building, operating an 8-seat, reservation-based dinner service Thursday through Sunday 17:30-22:30. It combines sake, food, and brewery viewing for experiential consumers and sake tourists.

Quantifiable outcome

• 720ml bottle launch at unchanged price point in 2025

Named customers3 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

26 partnerships are on record, tiered minor and core.

• SMITH TEAMAKERminorStrategic or Co-development Partner · 1 February 2025Portland, Oregon-based specialty tea company founded by tea master Steven Smith. HACCOBA visited during Fuyu Fest 2025 and collaborated on Twilight Brew (LAB No.49) using their TOKYO TWILIGHT tea blend (sencha, green rooibos, lemon peel, juniper, lavender) fermented with sake rice.
• 戸塚醸造店 (Totsuka Brewing)coreImplementation/ SI/ Consulting PartnerYamanashi's Totsuka Brewing manufactures HACCOBA's vinegar using traditional 'static fermentation' (静置発酵法) over 5 months of fermentation plus 8 months of aging, producing the 'kokoro no su' (心の酢) natural pure rice vinegar. HACCOBA provides sake, Totsuka handles production, and the vinegar is sold through HACCOBA's store.
• つけたろう酒店 (Tsuketaro Shoten)minorGTM or Marketing PartnerIntroduced HACCOBA to Totsuka Brewing for the vinegar collaboration; played a matchmaking role in facilitating the partnership.
• CAN-PANYcoreStrategic or Co-development PartnerTokyo-based urban bottling facility that produces non-alcoholic ginger soda drinks. Their ginger soda lees (粕) are provided to HACCOBA for fermentation into Ginger PON☆PON. HACCOBA's Takeda developed the recipe concept.
• サッポロビール (Sapporo Beer)coreTechnology or IntegrationSapporo Beer is a contract hop producer and provided Sorachi Ace hops for HACCOBA's 空知蜜酒 product and special はなうたホップス -SORACHI ACE- release. Sapporo developed the legendary Sorachi Ace hop variety (registered 1984) which has become globally renowned among craft brewers.
• ゴロクヤ市場 (Gorokuya Ichiba)coreStrategic or Co-development PartnerAkita-based vegetable distributor that supplies 唐花草 (Japanese-native hops, karahana), which is essential for HACCOBA's signature 花酛 (hanamoto) shubo method. The hops originate from the mountain of representative Sato Asuka's grandfather. Also a longstanding ingredient partner.
• アグリロード (Agriroad)coreStrategic or Co-development PartnerMinamisoma-based rice producer (formerly Toyoda Farm) that supplies rice varieties including 天のつぶ for HACCOBA's products. Has transitioned to reduced-pesticide special cultivation and is working toward organic rice farming using HACCOBA's sake lees as organic fertilizer. A foundational supplier for HACCOBA's production.
• 根本有機農園 (Nemoto Organic Farm)coreStrategic or Co-development PartnerLongtime organic rice farming partner in Oda-ku, Minamisoma, supplying rice varieties such as 雄町 (Omachi). A key supplier featured in multiple products including 水を編む series, jam series, and The art of NUKA.
• Far Yeast BrewingcoreStrategic or Co-development PartnerTokyo craft beer brewery specializing in innovative off-trail beers using wild yeast and microbes. Provided oak barrels and wild yeast expertise for HACCOBA's hanamoto bretta series (LAB No.35 and -深熟-). Joint development of sake-beer hybrid fermentation techniques.
• 心拍 (Shimpaku) Project / 岩崎達也coreStrategic or Co-development PartnerHyogo Mikuni City-based agricultural regeneration project focused on reviving idle farmland and cultivating Yamadanishiki sake rice. Their 'mid rice' (中米) is used in HACCOBA's jam -心拍 edition- (¥2,860). The project embodies the 'co-farming, co-toasting' (共農共杯) model.
• ANTELOPEcoreStrategic or Co-development PartnerShiga-based meadery creating innovative mead products. Collaborated with HACCOBA on Skey Skey Honey! (LAB No.41) using bourbon barrels sourced via ANTELOPE, and on Pink (LAB No.33) for Japanese Braggot development. Joint mead-sake experimentation.
• Dandelion ChocolatecoreStrategic or Co-development PartnerSpecialty chocolate maker providing cacao husks (外皮) for HACCOBA's cacao-themed sake products including おこめのしょこらっちゃ, 猪口酒 -しょこらっしゅ-, and カカオの夏休み. Also collaborated on HACCOBA's sake lees gateau chocolat product.
• 八幡屋礒五郎 (Yahatei Isogoro)minorStrategic or Co-development PartnerProvides shichimi togarashi (七味) spice blend used in chocolate-themed sake products such as 猪口酒 -しょこらっしゅ-.
• 五味醤油 (Gomi Shoyu)coreStrategic or Co-development PartnerYamanashi-based soy sauce producer. Partnered on multiple products including TEPAKE (with AlexanderLeeChang), WaiWai miso gose series, and 五香梅. Provides fermentation expertise and koji-based ingredients.
• AlexanderLeeChangminorGTM or Marketing PartnerPro-skater turned apparel brand that collaborated with Gomi Shoyu on JALASHO (ハラペーニョ醤油麹) and partnered with HACCOBA on TEPAKE (LAB No.34), providing fashion/design elements including custom bottle bags.
• 野沢温泉蒸留所 (Nozawa Onsen Distillery)minorStrategic or Co-development PartnerNagano craft gin distillery whose distillation lees (蒸留粕) from their botanical Nozawa Gin (12 botanicals including 木 Cary, juniper, Japanese cedar, kikadogoshi) are fermented with rice by HACCOBA for Vert (LAB No.27).
• LURRA°minorStrategic or Co-development PartnerMichelin one-star restaurant in Kyoto Higashiyama serving薪火 (wood-fired) fusion cuisine. HACCOBA collaborated on Topa! (LAB No.45) using their acacia flower sparkling drink base fermented with sake. Product primarily served at the restaurant.
• 髙崎のおかん (Takasaki no Okan)coreStrategic or Co-development PartnerTokyo Ikejiri-Ohashi izakaya specializing in sake and food pairings, run by Takasaki Jo. Collaborated on The art of NUKA / The art of DASHI (LAB No.44), 醸蒸サワー, and The book of ATSUKAN publication. 高崎丈 is a key creative collaborator for HACCOBA's atsukan (warm sake) culture promotion.
• D&DEPARTMENT FUKUSHIMAminorStrategic or Co-development PartnerFukushima branch of long-life design retailer D&DEPARTMENT. Collaborated on 1st Anniv. -Harvest- (LAB No.38) using SHIRUBE's organic holy basil from Iidate village. Promotes 'local herbs for sake' philosophy.
• Fattoria AL FIOREcoreStrategic or Co-development PartnerMiyagi Kawasaki winery providing wine lees (搾りかす/marc) and orange wine marc for HACCOBA's kasu [marc] series, たーるまーる, and beeno buono products. Longstanding upcycling partner.
• 伊良コーラ (Ira Kora)minorStrategic or Co-development PartnerSpice and citrus cola producer whose cola lees (粕) are used by HACCOBA for Haccola series (LAB No.24), exploring 'kasu × kasu' upcycling concepts combining multiple types of lees.
• 吉田蔵u / 吉田旅館店 (Yoshida Shuzoten)minorStrategic or Co-development PartnerIshikawa Hakusan sake brewery making traditional 手取川 and modern 山廃 products. HACCOBA team members trained in their modern 山廃 method for #ffffff (LAB No.30) product.
• TANIGAKIcoreStrategic or Co-development PartnerHyogo Tajima region restaurant with 'EAT LOCAL LOVE YOUR NEIGHBOR' philosophy. Provides sansho lemonade and sansho lemon sour lees (粕) for HACCOBA's kasu [sansho lemonade] and HACCOBA未来酒 products. Featured at TANIGAKI FES local festival.
• 半谷啓徳 (Hangai Yoshinori)coreStrategic or Co-development PartnerOrganic rice farmer in Namie's Sakatacho area (one of the first areas to resume rice harvesting in Namie post-disaster). Supplies organic-conversion Koshiibari rice for 水を編む -半谷啓徳- product, grown using well water after irrigation channels were damaged in the nuclear disaster.
• Sunflower SakeminorGTM or Marketing PartnerPortland-based sake retailer that organized Fuyu Fest 2025, which became a key gateway for HACCOBA's US market entry. Facilitated HACCOBA's introduction to SMITH TEAMAKER.
• VERTEREminorStrategic or Co-development PartnerTokyo Okutama craft beer brewery providing upcycled hop waste (使用済みホップ) for HACCOBA's HOP HOP (LAB No.46). The regenerated hops have evolved from tropical/fruity to more floral/woody aromatic profiles.

Scale indicators3 records

Recent moves9 records

Expansion highlights6 records

Direct peers

• Far Yeast Brewing: Tokyo/Yamanashi craft brewery specializing in innovative off-trail beers using wild yeast and microbes; a Haccoba partner providing oak barrels and wild yeast expertise for the hanamoto bretta series, with directly overlapping experimental fermentation philosophy and craft beverage audience.
• Aramasa Sake Brewery: Akita-based innovative sake brewery famous for scientific and experimental brewing (e.g., biochemical sake); comparable as a Tōhoku craft sake innovator pursuing boundary-pushing techniques with similar premium craft positioning.
• Totsuka Brewing: Yamanashi fermentation producer specializing in natural static-fermentation vinegar; Haccoba's strategic vinegar partner (static fermentation method), directly comparable on fermentation craftsmanship and upcycling premium positioning.
• Yoshida Shuzoten: Hakusan, Ishikawa sake brewery combining traditional and modern methods (Yamahai and modern); comparable as a hybrid traditional-modern sake maker where Haccoba's founder trained for the #ffffff (LAB No.30) production.

Broad incumbents

• Sapporo Beer: Major Japanese brewer that develops Sorachi Ace hops supplied to Haccoba; broad incumbent with extensive alcoholic and non-alcoholic beverage portfolio spanning beer, RTDs, and spirits, contrasting Haccoba's craft focus.
• Asahi Shuzo (Dassai): Producer of Dassai, the global benchmark premium craft sake brand; comparable at the category level as a premiumization-driven sake producer with established scale and international reach contrasting Haccoba's small-batch craft model.

Regional players

• Brooklyn Kura: First sake brewery in New York City producing craft Japanese-style sake in the US; comparable as a craft sake entrant in a non-Japanese geography sharing experimental/small-batch approach with Haccoba's positioning.

Emerging players

• ANTELOPE Meadery: Shiga-based innovative meadery collaborating on Skey Skey Honey! and Pink; comparable as an emerging Japanese fermentation specialist exploring sake-mead hybrid products with shared experimental premium positioning.
• Nozawa Onsen Distillery: Nagano craft gin distillery whose botanical distillation lees are upcycled by Haccoba for the Vert (LAB No.27) sake; comparable as an emerging Japanese craft spirits producer sharing experimental fermentation and upcycling philosophy.

Others

• Sunflower Sake: Portland-based sake retailer/distributor that organized Fuyu Fest 2025 and introduced Haccoba to Smith Teamaker; comparable as Haccoba's US market access channel/enabler for international expansion.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks7 records

Key highlights7 records

Customer concentration

• Xx.com/haccoba
• Facebookfacebook.com/haccoba

Revenue estimate

Valuation estimate

Number of profiles

Profiles10 records

Funding overview

Funding rounds1 record

Investors1 record

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Haccoba