SEKITOBA Murasaki

薩州赤兎馬紫

Aya-murasaki purple sweet potato and Koganesengan bring fruit and depth into the same frame. White koji, atmospheric distillation and SEKITOBA’s proprietary filtration shape a composed expression of the brand’s ‘smooth yet rich’ idea.

Purple Imo Shochu

Sweet potatoesAya-murasaki · Koganesengan

KojiWhite koji

DistillationAtmospheric

Defining craftProprietary filtration

OriginIchikikushikino, Kagoshima

A second face of SEKITOBA

Purple sweet potato within the Red Hare line

SEKITOBA MURASAKI extends the identity of the black-label signature through purple sweet potato. It remains anchored in the Red Hare story launched in 2001, but shifts the centre of gravity toward fruit and floral detail rather than simply repeating the standard expression.

The raw-material design

Aya-murasaki and Koganesengan, together

The product combines Aya-murasaki purple sweet potato with Koganesengan rather than presenting either as a sole ingredient. White koji and atmospheric distillation retain body; the blend of sweet-potato varieties gives the profile its own aromatic direction.

Filtration and profile

Fruit at the entrance, depth underneath

SEKITOBA’s proprietary filtration brings clarity to the first impression while preserving a softer, fuller centre. Fruit, floral notes and gentle sweetness lead toward sweet-potato depth and a clean, rounded finish.

The MURASAKI identity

Purple sweet potato as the centre of the expression

MURASAKI is defined by the meeting of Aya-murasaki and Koganesengan. Its identity therefore rests on varietal aroma, rounded sweetness and the way proprietary filtration keeps those qualities composed within the SEKITOBA line.

Food affinities

Alongside floral and fruit aromas

What is recorded above is fruit and flowers, a gentle sweetness, moving into sweet-potato umami and a rounded finish. The floral character of the Ayamurasaki purple potato is drawn through the brand’s proprietary filtration into a structure that leans on more than lightness alone. What follows are four directions that follow that aroma and structure. They are not pairings the distillery states officially.

Berries and fruit, sweet and tartDuck with berry sauce, fruit compote, yam ponlamai, som tam phonlamai, sweet-vinegared purple cabbage, fig salad. The fruit aroma overlaps in the same direction

Herb dishes with a floral liftRosemary-crusted lamb, herb-flecked cheese, kinome-dressed vegetables, yam samunphrai. The floral note answers the herb aroma

Light cuts of red meatRoast duck, beef tataki, medium-rare beef, yam neua. The rounded finish runs in the same direction as the lightness of the red meat

Dishes with real heat or acidity, wrapped in aromaSom tam, vinaigrette salads, yuzu-kosho hot pot, sharply pickled vegetables. The pronounced aroma wraps around the heat and acidity without clashing

The fruit-driven aroma of the purple sweet potato is recorded as avoiding the kind of clash a wine’s tannins can cause, which lets it sit comfortably alongside sharply sour or spiced dishes.

Pairing guide — Shochu & Selected Spirits

The producer

Three houses for tradition, innovation and continuity

Hamada Shuzo was founded in 1868 in Ichikikushikino, Kagoshima. Its three-house structure assigns distinct roles to Denbee-gura, Denzouin-gura and Kanayama-gura, allowing historical methods, modern development and long-term continuity to remain visible within one producer.

Official Hamada Shuzo website

For restaurants and retailers

For current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.

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