Not something you see everyday, a rum from Japan! Having changed the whisky world forever, the Japanese have turned their focus to rum. This uses a very high quality of sugar cane grown in the oldest cane farm in Japan, found on the island of Shikoku. This cane is distilled at Kikusui distillery, also on the distillery. Like Rhum Agricole found on the Island in Martinique, Ryoma rum is produced using the fermented pressed juice of the sugar cane. This creates a rum that is fresher, grassier and more aromatic than its Demerera or molasses based counterparts. Ryoma is named after Sakamoto Ryōma, who was a key figure in the movement to overthrow the Tokugawa Shogunate, the last feudal military government in Japan. After distillation the rum is matured for 7 years in oak casks.
On the nose this rum is floral and sweet, with some biscuity malty notes, and a little grassy cane. The palate is creamy and buttery, with bananas, vanilla custard, lemon rind, caramel, lime juice and pineapple. The finish is short and sweet, with lingering floral notes and a little sweet toffee. A top notch rum with a surprising source.