Rum KUMAMOTO

Name: Rum KUMAMOTO
Brand: TAKATA SHUZO
SKU: NISTKT6
Price: 115.00 EUR
Availability: InStock

Ref : NISTKT6

€115.00

Tax Included

€230.00 / L

The Takata distillery favors quality to quantity, producing a shochu in the most natural way possible looking at both the more 100 years of history of the distillery and the 100 years to come. Using as the main ingredient, local rice grown in the Hitoyoshi Kuma region by the distillery itself for a game, Takata has a heart to make Kuma Shochu with local resources and secular methods. In 2021, Takata Shuzo innovates in the production of the first rum of Kumamoto.

This rum is made exclusively from sugar cane juice grown in Kumamoto prefecture using natural and pesticide agricultural methods. It was fermented and distilled between December 2020 and January 2021, then assembled in a limited bottle. Only 216 bottles were produced. This artisanal rum was presented in the World's Best Kyushu Begins and "Solakara".

The rum from the distillation of pure sugar cane juice would represent less than 10% of world production. In Kumamoto, there has been a long time in areas where sugar cane is grown. It takes a liter of cane juice for 100 ml of this precious rum.

This rum with floral aromas, plants, fruity (mango, mature banana) with subtly honeyed and vanished spikes, is characterized by a rich sugar cane flavor harvested at full maturity, with spicy notes, herbaceous, with small spikes. A very big cru.

Data sheet

Origin: Kumamoto, Japan
Capacity: 500 ml
Weight: 0.460 g net
Packaging: Glass bottle
Ingredients: 100% sugarcane juice
Storage: keep dry at room temperature
Volume of pure alcohol: 48%
Appearance: crystalline
Service: rum glass
Ferments: white koji, kobo 9go
Distillation: Atmospheric distillation, normal pressure (rich aroma)
Recommendation: EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18

TAKATA SHUZO

Madame TAKATA:

"We've been making shochu for over 100 years and have never stopped challenging ourselves, while preserving traditions and meticulous techniques of Kuma Shochu's distillation methods.

Making it as natural as possible. This is the basis of our shochu production. For rice we use as raw material, we mainly use hinohikari produced in our local Hitoyoshi Kuma district, but we also use low-pesticide rice from plantations using ducks and Yamada-Nishiki rice that we grow ourselves.

In addition to high-quality groundwater, we also use crystal-clear water that gushes from rocks almost 1,000 metres above sea level.

All our shochu are made by hand, in traditional koji rooms, stone warehouses and clay vats that have been used for storage since company was founded. We are able to maintain limited production in which we specialize.

Clay vats are made from the region's stable soil and surrounding nature, as well as wind that blows from the mountains into the warehouse. This has enabled us to cultivate a distinctive shochu that can only be produced here.

In addition, we have preserved traditions and taken on new challenges, such as use of floral yeasts, and have been able to produce a distinctive shochu".