The root of “HAKKOGINGER” ginger ale, known as “ginger beer,” is a beverage that originated in England over 300 years ago. Unlike typical ginger ale, it is made by fermenting ginger, lemon, and molasses with yeast. As a result, it is rich in vitamins, minerals, and amino acids, characterized by a fragrant aroma, robust spiciness, and gentle sweetness. As a carefully selected ingredient nurtured by the land of Hokkaido, the main ginger used is organically or naturally cultivated in Hokkaido. Due to recent global warming, Hokkaido has become a suitable climate for ginger cultivation, allowing ginger with an excellent balance of aroma and spiciness to grow. Furthermore, the combination of mineral-rich natural water from Mount Yotei, well-drained volcanic ash soil, and a temperature environment of 20-30 degrees Celsius achieves a quality that surpasses even that of Kochi Prefecture, one of Japan’s leading ginger-producing regions. For the yeast necessary for fermentation, we use “Ezo cherry-derived yeast,” known for its fruity aroma, carefully selected from over 10 candidates. By adding molasses rich in minerals and amino acids, we have created a unique non-alcoholic ginger beer with a powerful and rich aroma that is unmatched.

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