Arcabuz GOLD 2023 aged in a white oak cask, 56% - 700ml

It appears that the first Japanese rum was made in the Ogasawara Islands around 150 years ago.
When the Ogasawara Islands (an archipelago located 900 km south of the main island) became Japanese territory in 1876, sugar cane production and sugar manufacturing began, and the first rum was made in Japan from the molasses produced during this process. 
According to Rumporter magazine, Japanese rums, little known in France, are produced by more than 20 distilleries, using pure sugar cane juice or molasses, even sugar cane honey, or blends of different raw materials.

For this Arcabuz Gold 2023 rum, although it is a golden rum aged in new casks, it offers a smooth palate and displays surprisingly developed maturity for its category.
The batch currently on sale is batch C106, selected from several American white oak casks because it has reached its optimal tasting stage.

ARCABUZ is made using the “agricole” method, from freshly pressed sugar cane juice. Yeast is added to the sugar cane juice, which ferments for around one week before being distilled.
Classic rum is made from molasses resulting from the sugar-making process, but our craft producer chose the “agricole” method because it allows him to fully showcase the aroma and flavour of sugar cane, namely the terroir of Tanegashima and the quality of the ingredients.
Commitment of Atsuhiro KATO, head of Daito Seito:
Commitment to product making
 ① Sugar cane varieties
The raw material, sugar cane, is grown using the “Norin No. 22” variety, mainly composed of “Kurokaido”, a variety native to Tanegashima that shows a rapid increase in sucrose concentration. “Kurokaido” is harvested in smaller quantities than other sugar cane varieties, but it has a good flavour, and its pressed juice is reminiscent of melon juice. After comparing the juices of several varieties, our craftspeople selected these two varieties.

② Juice pressed within 24 hours, exclusive use of first-press juice
Harvested sugar cane is pressed within 24 hours, before its stored sucrose content decreases, and the juice is immediately sent to the fermentation process. This is possible because the sugar cane fields and the distillery are just a stone’s throw from each other. Normally, the juice is pressed three times, but to obtain a pure flavour, only the first juice, with its high sugar content, is used.

③ Bottled as is, with no added water or blending
In general, spirits are made by blending several batches or adding water to standardise the alcohol content and flavour of the product. Our craftspeople, however, neither blend nor add water, but bottle only the batches they consider the most flavoursome. This is why, for example, the alcohol content of Arcabuz GOLD 2023 aged in white oak casks varies from batch to batch. Our craftspeople create products with an artisanal character and highlight the unique characteristics of sugar cane, an agricultural product.

④ Environmentally friendly circular production
Sugar cane residues and the liquid produced during distillation are used in sugar cane cultivation as fertiliser and soil amendments. This circular production is possible because our craftspeople manage the entire process, from cultivation to production.

Origin of the brand name
ARCABUZ means “musket” in Portuguese, arquebus in French. Tanegashima is an island closely linked to the events that marked the beginning of a new era, when muskets were introduced in the 16th century, and where the satellite launch base and the Tanegashima Space Centre are located. This name was chosen in the hope of ushering in a prosperous new era during which Tanegashima will be known worldwide for its rum. The silhouette of the bottle is inspired by the shape of the barrel of the Portuguese Arcabuz. 

 

Packaging: glass bottle
Net weight: 700ml
Distillation: Kothe hybrid copper still
Store away from direct light and heat

Pure alcohol content: 56%

100% distilled sugar cane juice

Origin: Kagoshima, Japan
Producer: Daito Seito Tanegashima Co., Ltd.