Beni Sango—Japanese rum in a vibrant amber color

Beni Sango

To develop Beni Sango, we took on the challenge of using Western casks for storing and aging raw liquor fermented using the traditional Japanese method with rice malt. As a result, we successfully obtained the renowned, brilliant maturity.

We allow the shochu to rest in casks for a long time without additives. This process not only makes the liquor mellow but also adds a variety of flavors to the shochu thanks to the changes that take place in the casks.
The mild climate and perfect humidity of Uken Village allows the raw liquor to age slowly, adding delicate notes.

The casks used for Beni Sango are made of white oak, which adds a sweet flavor and aroma to the brown sugar shochu. This shochu has a mellow but exotic taste.

Beni Sango—Japanese rum in a vibrant amber color

Beni Sango

To develop Beni Sango, we took on the challenge of using Western casks for storing and aging raw liquor fermented using the traditional Japanese method with rice malt. As a result, we successfully obtained the renowned, brilliant maturity.

We allow the shochu to rest in casks for a long time without additives. This process not only makes the liquor mellow but also adds a variety of flavors to the shochu thanks to the changes that take place in the casks.
The mild climate and perfect humidity of Uken Village allows the raw liquor to age slowly, adding delicate notes.

The casks used for Beni Sango are made of white oak, which adds a sweet flavor and aroma to the brown sugar shochu. This shochu has a mellow but exotic taste.

Underflow water of Mt. Yuwan, which is the sacred mountain on Amami Oshima Island, is made into raw shochu by our distillery craftsmen. It is stored carefully in select casks for aging until it is finished as Beni Sango.
For a pure flavor, drink it straight or with ice.