BENIOTOME

紅乙女

A pioneering expression of sesame shochu from Kurume. Sesame, white koji and vacuum distillation shape a composed aromatic profile, while the Eguchi Hisashi label gives this edition its unmistakable visual identity.

Sesame Shochu

Defining ingredientSesame · at least 10%

KojiWhite koji

DistillationVacuum distillation

OriginKurume, Fukuoka

CategorySesame shochu

A new aromatic direction

A pioneer of sesame shochu

Beniotome Shuzo began in 1978 under founder Haruno Hayashida. Its early purpose was unusually clear: to create a distilled spirit in which aroma could stand at the centre. Sesame became the route to that idea, establishing the house as a pioneer of sesame shochu.

The production idea

Sesame carried through a clean distillation

This edition uses sesame at a minimum of ten per cent, with white koji and vacuum distillation. The result is not presented as sesame flavour added after the fact; the ingredient belongs to the production design and is held within a clean, measured structure.

Aromatic profile

Roasted nuance without heaviness

Roasted sesame and soft grain notes lead to gentle savoury depth and a clean finish. The sesame character remains recognisable without making the profile feel heavy.

Food affinities

Where roasted sesame extends toward the table

The pairings below are not the producer’s own recommendations, but a reading of the recorded flavour characteristics. A profile that moves from roasted sesame and grain toward soft savoury depth and a clean finish guides four directions.

Echoing the toasted character of sesameA roasted duck and hazelnut salad, shiraae (sesame-dressed vegetables), and som tam (green papaya salad with roasted peanuts). The toasted peanut note sits in the same register as the sesame.

Roasted grain and savoury depth in resonanceWell-browned sourdough bread, yaki-onigiri (grilled rice balls), and khao niew ping (charcoal-grilled sticky rice). The browning and grain savouriness sit together.

Letting a clean finish carry light seafoodWhite-fish carpaccio, pla neung (steamed white fish), and white-fish sashimi. The clean finish does not crowd the seafood’s delicacy.

Layering soft savouriness with mushroom dishesA wild mushroom risotto, mushroom takikomi rice, and tom yum with mushrooms. The soft, savoury register sits alongside the mushrooms’ own depth.

Sushi and Japanese Cuisine Pairing Principles positions shochu, which carries almost no iron, as “a liquid spice that does not interfere with food.” This edition, which keeps its roasted sesame character and soft savouriness without added weight, sits alongside light seafood and mushroom dishes without crowding them, contributing aroma alone.

Pairing guide — Shochu & Selected Spirits

The edition

An illustrated label with a distinct identity

This is the Eguchi Hisashi edition of BENIOTOME. Its illustrated label gives the house’s long-established sesame shochu a distinct contemporary identity.

The producer

From Kurume, since 1978

Beniotome Shuzo was founded in Kurume, Fukuoka, in 1978. The house developed around the aromatic possibilities of sesame and continues to define itself through that specialised field rather than through a broad, generic shochu portfolio.

Official Beniotome Shuzo website

For restaurants and retailers

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