Goma - Sesame Shochu

A rare and ancient ingredient given new life. Toasted black sesame seeds, rich with natural oils and centuries of culinary tradition, are fermented with Australian Koshihikari rice and pearl barley to coax out a depth of flavour unlike anything else in our range.

The result is a single distilled spirit of remarkable character - the warm, toasty aroma of roasted sesame leads into a full, nutty palate with a lingering richness balanced by the clean earthiness of the koji.

This is the first of a limited relese shochu from our "Sanji Skunkworks". Sip it neat or with a single large ice cube to let its complexity unfold, with hot water (Oyuwari) to draw out its roasted warmth, or as an extraordinary twist in a sesame sour or any cocktail calling for a nutty, full-bodied base.