SEKITOBA Tamaakane
The current expression uses Tama-akane throughout, choosing an aromatic sweet potato despite its lower production yield. White koji, atmospheric distillation and proprietary filtration edit floral and tea-like notes into an orange-toned finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
720 ml / 1800 ml
Sensory profile
Tama-akane, without the old blend description
The current product follows the all-Tama-akane specification introduced in 2025.
Chosen for aroma, not for efficiency
Tama-akane is an orange-fleshed, beta-carotene-rich sweet potato associated with tropical and floral aromas in shochu. Its lower starch content makes production less efficient; the value here lies in selecting the material for its aromatic potential rather than in claiming rarity alone.
From osmanthus and tea toward orange
The producer describes the raw spirit with osmanthus- and tea-like notes. SEKITOBA’s proprietary filtration then polishes that profile toward an orange-like citrus impression. The craft is therefore not only extraction, but the deliberate editing of aroma.
Tama-akane carried through the whole design
The current 2025 expression places Tama-akane at the centre of the raw-material design. Its floral and tea-like character is therefore not a secondary accent but the line that connects aroma, palate and finish.
Question 1
Which statement is correct about the sweet potato used in the current product?
- It uses Tamaakane for the entire amount
- It uses only Kogane Sengan
- It uses only Shio (紫王)
Read the answer and explanation
Correct answer: A — It uses Tamaakane for the entire amount
The current product uses Tamaakane for all of its sweet potato, and this should not be mixed with descriptions of the older recipe.
Question 2
Which process adjusts the aroma of Sekitoba?
- A proprietary special filtration
- Secondary fermentation in the bottle
- Roasting of malt
Read the answer and explanation
Correct answer: A — A proprietary special filtration
The aroma of the genshu (undiluted spirit) is adjusted through filtration.
Question 3
What do “osmanthus,” “black tea” and “orange” describe?
- Added ingredients
- Aroma impressions
- Only the printed colors of the label
Read the answer and explanation
Correct answer: B — Aroma impressions
The raw material is Tamaakane, and these words are metaphors for the aroma.
Following the aroma from osmanthus to orange
What is recorded above is a base spirit that recalls osmanthus and black tea, refined through the brand’s special filtration into a citrus aroma reminiscent of orange. It is not extraction alone but an editing of aroma that forms the core of this bottle. What follows are four directions that follow that aromatic shift. They are not pairings the distillery states officially.
Food-pairing theory records that citrus aroma compounds often align well with the aromas of seafood and grilled chicken. Floral and tea-like notes are also said to work best layered with aromas from the same family.
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.
For current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.
