Cave d'Occi Releases Five New Distilled Spirits in a New Makigoya-Related Launch in Niigata
Cave d'Occi's official Instagram in Niigata announced the release of five new Eau de Vie distilled spirits. Makigoya is known within the same facility as a base that promotes "wood-fired grilling and house-made beer," and attention is being drawn to the broader world of spirit making built on winemaking techniques.
Hop BroToday's topic is the five new "Eau de Vie" releases tied to Makigoya that appeared on Cave d'Occi's official Instagram in Niigata!
MugiWait, Makigoya gives off a beer vibe, so what do you mean there's a new distilled spirit release!?
Hop BroThat's what's interesting: this time it's not beer, but an Eau de Vie style, using grape pomace, lees, and the winery's own wine, all distilled in a small still.
MugiWhat even is that! When I hear grape pomace, it suddenly sounds like backyard-compost material!?
Hop BroIt's not compost! It's a treasure trove of aroma, and the lineup is five characterful bottles: Albarino, Yamadori, Barrel, White, and Sweet.
MugiHuh, and they range from 50% to 19%? That's such a wide proof range that just choosing one sounds intoxicating!
Hop BroThe serving suggestions are great too: beyond after-dinner drinking, they're recommending a pairing that changes the aroma, like with bitter chocolate or by adding a few drops to tea.
MugiA few drops in tea is way too grown-up! I think I'd start with the bitter chocolate pairing first!
Hop BroMakigoya's core is "wood-fired grilling and house-made beer," and its strength is that winery-like idea of also making grape-skin beers and barrel-aged styles.
MugiI get it - even if it's not beer itself, the thinking around fermentation and aging connects, so as a new product in craft context, this is seriously exciting!
Hop BroExactly. Tonight, let's start with a toast of Eau de Vie, then follow it up with Makigoya beer for a two-stage tasting!
Cave d'Occi's official Instagram (posted March 22, 2026) unveiled a new lineup of Eau de Vie. The post explains a style of production that uses grape pomace, lees, and the winery's own wine, carefully distilled in small batches with a compact still.
This time, five varieties with distinct characters were introduced.
- Eau de Vie Albarino (Alc. 47% / 350ml / 6,380 yen)
- Eau de Vie Yamadori (Alc. 50% / 350ml / 4,950 yen)
- Eau de Vie Barrel (Alc. 42% / 350ml / 8,690 yen)
- Eau de Vie White (Alc. 45% / 350ml / 4,180 yen)
- Eau de Vie Sweet (Alc. 19% / 350ml / 3,850 yen)
The post also suggests ways to enjoy them as after-dinner drinks, as well as pairings with bitter chocolate and a method of adding a few drops to tea to enjoy the changing aroma.
Makigoya is a presence inside Cave d'Occi in Niigata that promotes "wood-fired grilling and house-made beer," and its official site also states a policy of moving forward with beers that feel like they come from a winery, with wine makers handling beer production and developing beers made with grape skins and barrel-aged styles. This new release is not beer itself, but because it shares the same thinking around ingredients, fermentation, and aging, it is news worth checking for craft beer fans as well.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's topic is the five new "Eau de Vie" releases tied to Makigoya that appeared on Cave d'Occi's official Instagram in Niigata!
MugiWait, Makigoya gives off a beer vibe, so what do you mean there's a new distilled spirit release!?
Hop BroThat's what's interesting: this time it's not beer, but an Eau de Vie style, using grape pomace, lees, and the winery's own wine, all distilled in a small still.
MugiWhat even is that! When I hear grape pomace, it suddenly sounds like backyard-compost material!?
Hop BroIt's not compost! It's a treasure trove of aroma, and the lineup is five characterful bottles: Albarino, Yamadori, Barrel, White, and Sweet.
MugiHuh, and they range from 50% to 19%? That's such a wide proof range that just choosing one sounds intoxicating!
Hop BroThe serving suggestions are great too: beyond after-dinner drinking, they're recommending a pairing that changes the aroma, like with bitter chocolate or by adding a few drops to tea.
MugiA few drops in tea is way too grown-up! I think I'd start with the bitter chocolate pairing first!
Hop BroMakigoya's core is "wood-fired grilling and house-made beer," and its strength is that winery-like idea of also making grape-skin beers and barrel-aged styles.
MugiI get it - even if it's not beer itself, the thinking around fermentation and aging connects, so as a new product in craft context, this is seriously exciting!
Hop BroExactly. Tonight, let's start with a toast of Eau de Vie, then follow it up with Makigoya beer for a two-stage tasting!
