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.

Color: golden yellow
Aroma: fine fruity and floral notes accompanied by a delicate lime and grapefruit note
Taste: soft and supple body with notes of white peaches, grapes, coconut, limes and spices.
Finish: long and complex

The Ichidai Ai-misen Daiginjo sake from the Chugoku-Jozo brewery, founded in 1918, has a degree of polish of over 60 percent. It has been manufactured in the city of Hatsukaichi, Hiroshima Prefecture since 1963.
Sake is a Japanese rice wine made from polished rice, water and yeast, but is more similar to beer in production. Unlike beer, however, the fermentation of sugar to alcohol sometimes takes place at the same time as the fermentation of starch to sugar. Sake contains 15 to 20 percent alcohol.

Refreshing tartness and aroma with pleasant and slightly dry texture. Good match with a wide range of cuisine.

2014 Gold Medal(Main Category), Fine Sake Award Oden,

roast chicken, red fish sashimi like tuna, braised meat, stewed meat etc.

Dryness +3

Rice polished 60%

Alcohol 15-16%

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.

Find this and more exceptional selections at Kaasak.

Eigashima Distillery (known as White Oak Distillery in Japan), located in Akashi near Kobe, Japan, is both the country’s oldest and smallest whisky distillery. Founded in 1888, the tiny distillery runs on a seven person operation! Akashi is a coastal town residing on the edge of Osaka Bay. Due to Akashi’s unique climate with extremely hot summers and cool winters, as much as 7%-8% of Eigashima’s maturing whisky may be lost to evaporation each year (opposed to the 2% commonly seen in Scotland). While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood. As a result, Akashi White Oak Japanese Whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. This whisky is made with a variety of wheat, barley and rye with hints of subtle peat. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish. Excellent introduction to the Japanese whisky category, those looking for a segway into Scotch, or an every day drinking dram.

Tasting Note:

Nose: Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.

Palate: Cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper.

Finish: Medium length. Quite sweet with dried apricot and a touch of oatcake.

Find this and more exceptional selections at Kaasak.