Beniotome Kuro Sesam Shochu

Volume: 0.72 litres | Alcohol content: 25% | Chill filtration: Yes | Colouring: No

Special Features:

Roasted black sesame and black koji shape Beniotome Kuro. Unlike the more subtly aromatic standard bottling, this version puts the pronounced roasted sesame aroma centre stage. It is made from barley, rice koji and at least 20% black sesame; the barley and rice come from Japan.

The shochu rests for three years in steel tanks and is bottled at 25% alcohol in 0.72-litre bottles. Alongside sesame, spicy and earthy notes contribute to its character. At the Craft Spirits Awards 2021 in Berlin, Beniotome Kuro received a silver medal and the Best In Class award in the shochu category.

Beniotome Kuro can be enjoyed neat, over ice or with water. It also reveals its aroma when mixed with warm water as Oyuwari. For a highball, the distillery recommends one part shochu to two and a half parts sparkling water. Grilled fish and other richly flavoured fish dishes make suitable accompaniments.

Tasting Notes:

• Nose: On the nose, impressions of fermented berries and tangy spelt dough meet poppy seeds, liquorice and dried blackberries. Lightly roasted barley completes this distinctive aromatic profile.
• Palate: Sesame and poppy seeds stand out on the palate, while the roasted notes become more pronounced. Roasted rice and barley combine with liquorice, a little sourdough and dried goji berries. A subtle note recalls seaweed crisps.
• Finish: Sesame, anise, goji berries and an impression of seaweed crisps linger in the gentle finish. The light roasted note persists, becoming even rounder.

Distillery/Bottler:

Beniotome Shuzo was founded in 1977 in Kurume, Fukuoka Prefecture. The distillery is located in the Tanushimaru district at the foot of the Mino Mountains on Kyūshū. Spring water from the mountains is one of the natural resources used in its production.

Founder Haruno Hayashida sought to create an aromatic Japanese spirit that could hold its own alongside Western spirits. Her experiments led her to sesame, and in 1978 the company's first sesame shochu was born. This specialisation continues to define Beniotome today. For Kuro, the distillery deliberately uses roasted black sesame and black koji to bring out the distinctive sesame aroma more strongly.

Facts: