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 grain whisky with different features (an unblended whisky with a soft sweetness and an unblended whisky with rich minerals and grains) blends a well balanced peat aroma and a malt whisky that has a soft sweetness like vanilla and chocolate. Utilize the youthfulness, the whisky has been finished with a light flavour but comes with a kick.

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• 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.

Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps and at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family has been distilling shochu for more than a century and added whisky to their repertoire in 1949. Back then, the distillery was located in Kagoshima Prefecture on the southernmost island of Kyushu. In 1984, the Hombo clan moved the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temperatures, which slow maturation, and the plentiful and soft granite-filtered, snowmelt-fed aquifers. This malt-driven spirit is truly a reflection of contemporary Japanese whisky. A blend of various ex-spirit barrels, combined with hints of peat, this spirit is wonderfully balanced and packed with ripe flavors of cherry, honey, toffee, and spice.

Appearance / Color: Dark caramel

Nose / Aroma / Smell :Grapes, Sherry, peat 

Palate: Peppery, cherry, toffee, honey, ginger spice

Finish: Long, crisp, rounded

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

• Spring: Sakura flower (cherry blossom) and Sakura leaf
• Summer: Sencha tea and Gyokuro tea
• Autumn: Sansho pepper
• Winter: Yuzu peel

• Fill a highball glass to the brim with ice cubes.
• Pour in 1 part Roku Gin and 3 parts premium tonic water.
• Garnish with 6 thinly sliced matchsticks of fresh ginger to complement the spicy Sansho pepper notes.