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.

Omachi-Mai / Ginjo sake Ginjo is an intermediate grade of quality sake, the rice wine which has become a strong symbol of Japanese culture. Gin means "careful selection" and jo means "ferment", meaning that this particular style of sake is a more carefully selected brew.

Nose: Fresh and sweet - Fruity notes

Palate: Rich and fresh - Cereals, ripe apple, plum

Finish: Refined - Ripe fruits

To serve between 10 and 15 ° C

Goes well with a winter fruit salad

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

A vibrant addition to the Nikka range, Nikka Days is a bright and vivacious blend of malt and grain whiskies from both Nikka's Yoichi and Miyagikyo distilleries. Its medium body hosts an array of floral and zesty flavours which mingle effortlessly with an underlying vanilla-toffee depth and a light, distant touch of breezy peat smoke.

A fresh and delicate whisky, Days makes a delicious sipping dram or sits beautifully in a refreshing highball.

NOSE: Apples, pears and strawberry liquorice. Perfumed notes of daiginjo sake and white melon. Grainy flavours develop, with freshly crushed barley and malting floor sweetness floating out of the glass. White chocolate and a sprinkling of lemon zest sit at the back.

PALATE: Creamy and soft, with grapes and apples on top of toffee and candied lemon. Delicate white chocolate notes are joined by darker liquorice hints and a tiny touch of barrel char smokiness. Right at the back is a bowl of apples, freshly peeled and sliced.

FINISH: Lemon zest and buttery biscuits. Barley sugar sweetness to leave grain and spice.

COMMENT: Delicate and fragrant at first, with more weight hiding behind. A great all-rounder with enough complexity to sip and enough oomph to shine in a mixed drink.

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.