Ryoma 7 Years Japanese Rum – 70 cl

The Kikusui distillery is located in Kuroshio, Köchi Prefecture, Japan. It takes advantage of the climate favorable to the cultivation of sugar cane to cultivate its own raw material for the production of its rums.

Ryoma rum is produced from pure sugar cane juice and crafted using traditional Japanese methods. It is characterized by its fermentation, carried out using yeasts specially bred to ferment sake!
Ryoma's atypical style also comes from very fine sugar cane, typical of Japan.

Distilled in a pot still, this rum is then aged in white oak barrels.

Tasting Notes

• Nose: Marked by floral notes, the nose offers notes of white flowers, star anise and nougat.
• Mouth: Full of roundness and delicacy, the palate reveals aromas of vanilla, coconut and ginger.
• Finish: Fresh, the finish is distinguished by delicate citrus notes before notes of bitter molasses and chocolate come to close the tasting.

A flavorsome dry Ginjo sake, made using the top-quality brewer’s rice Hattan Nishiki which is polished down to one third of its original weight and water from Hiroshima Prefecture.

Tasting Notes: Fresh and floral on the nose with hints of white flowers and apricot.

On the palate it is mellow and fruity with hints of apple and pear, the finish is light with hints of cereals, a touch of acidity and bitterness.

Food Pairing: Perfect for seafood and can be served either hot or cold.

Choya Sake is a traditional Japanese wine made from local rice from Nara Prefecture, Koji yeast and mineral water. This combination creates an excellent drink that surprises with its aroma and especially its taste.

Rice, underwent a very slow fermentation at a low temperature, thanks to which the sake acquired a rich aroma. We recommend serving slightly chilled or very warm at a temperature of 7 to 50 °C.

It goes perfectly with traditional Japanese cuisine such as sashimi, sushi, teppanyaki, sukiyaki and teriyaki.

Color: clear with golden-yellow reflections
Aroma: flowers, cooked rice, herbs, pastries
Taste: spices, apples, cherries, flowers, apricots
Finish: medium-long, bitter-sweet, fruit, wood

Nikka Taketsuru Pure Malt is a premium Japanese blended malt whisky produced by Nikka Whisky. Named in honor of Masataka Taketsuru, the recognized "Father of Japanese Whisky," this 100% malted barley expression is famous for containing absolutely no grain whisky. Instead, it masterfully blends distinct single malts from two contrasting distilleries to achieve exceptional smoothness and depth.

• Distillery Blend: Combines the bold, smoky, and peated malts of the coastal Yoichi Distillery with the elegant, fruit-forward, and floral malts of the Miyagikyo Distillery.
• Alcohol by Volume (ABV): 43%.
• Cask Maturation: Aged in a combination of ex-bourbon, sherry casks, and remade casks, allowing the wood to support the natural malt profile without overwhelming it.
• Awards: Highly acclaimed globally, including winning "World's Best Blended Malt" at the World Whiskies Awards.

• Aroma: A fragrant nose featuring fresh apples, apricots, bittersweet fruits, vanilla, and toasted oak.
• Palate: Highly approachable and silky smooth. It leads with sweet, fruity notes of banana, pear, and orange, layered over a rich malt backbone.
• Finish: A medium, balanced finish that transitions into dark chocolate, mellow oak, and a lingering, delicate hint of peat smoke.

Find this and more exceptional selections at Kaasak.

• Distillery: Hakushu Distillery (Established in 1973 by Suntory).
• Alcohol by Volume (ABV): 43%.
• Volume: 700 ml (70 cl).
• Composition: A masterfully orchestrated blend by the 4th Master Distiller, Shinji Fukuyo. It combines young, lightly peated malts aged in ex-bourbon barrels (giving freshness), a heavy-bodied malt aged for over 18 years in American white oak, and a heavily peated 12-year-old malt for back-end smoke.

• Color: Light gold.
• Nose: Cool and herbaceous aromatics featuring peppermint, melon, and cucumber.
• Palate: Bright and citrus-forward, balancing yuzu, grapefruit, and lemon thyme with a minty sweetness.
• Finish: Fresh and clean, yielding to a lingering, subtle thread of peat smoke.

Find this and more exceptional selections at Kaasak.

Produced from pure rice.

Remaining rice proportion after polishing: 55%

Variety of rice: Hattan Nishiki A rather long low-temperature fermentation process using a very specific kind of yeast (Hiroshima Ginjo)

Service temperature: chilled - 4°C

Sashimis, fish roe – omelet and other egg dishes – Fruit sorbets

NOSE: Gentle / Apple, pear

TASTE: Heady and fresh – Cereal;

Finish: Delicate and refreshing – Cereal, grassy notes