Washing by hand—it is a conversation with the sesame seeds.

We use absolutely no chemicals to remove impurities or the outer skins of the sesame seeds. Committed to additive-free and colorant-free products, our artisans meticulously wash the seeds by hand at our Osaka facility. While this makes mass production difficult, it allows us to create sesame seeds with exceptional flavor and aroma. A unique advantage of this manual process is that the seeds seem to "communicate" their condition—much like a person’s physical state—to the artisan. The ability to make subtle adjustments to washing speeds and hand movements in response to these cues represents the true craftsmanship behind Adachi’s sesame seeds; indeed, it is no exaggeration to call this the secret to their deliciousness.

Only carefully selected, rich, and fragrant sesame seeds are used.

Seventy percent of Guatemala's land is mountainous, home to three volcanoes: Fuego, Pacaya, and Santiaguito. The influence of these volcanoes creates a soil rich in minerals and nutrients. Furthermore, the volcanic ash ensures excellent drainage, fostering the growth of some of the world's finest, most flavorful sesame seeds. Myanmar, with its warm climate and abundant rainfall throughout the year, is one of the world's leading sesame producers. Myanmar's black sesame seeds are prized not only for their consistent quality but also for their rich flavor and aromatic profile.

We roast over an open flame, steadfastly adhering to traditional methods.

After being washed by hand, the sesame seeds are dried immediately and then roasted over an open flame. While controlling the heat requires skill, roasting over an open flame truly brings out the aroma. Naturally, subtle fluctuations in temperature and humidity occur depending on the weather, the temperature, and the time of day; however, the discerning eye of a seasoned artisan catches these changes, ensuring the consistent quality of Adachi’s sesame seeds. Since the interior of a black sesame seed is white—revealed if the outer skin is removed—we gently and thoroughly dry and roast them using the effects of far-infrared radiation, taking care to avoid damaging the seeds.