Ref NISTKT6

KUMAMOTO Rum - 500ml

115,00 €

230,00 € / L

Exceptional product
Rare cuvée
Authentic local production

This rum, with its floral, vegetal and fruity aromas (mango, ripe banana) and subtly honeyed and vanilla undertones, is characterised by a rich flavour of sugarcane harvested at peak ripeness, with spiced, herbaceous notes and a hint of liquorice. A truly great vintage.

KUMAMOTO Rum - 500ml500ml115,00 €

テイスティングのヒント

Tasting notes

Colour: crystalline

Description

This exceptional rum is made exclusively from sugarcane juice grown in Kumamoto Prefecture, using natural, pesticide-free farming practices. Fermented and distilled between December 2020 and January 2021, it was then bottled in a very limited series.

With only 216 bottles produced, this artisanal cuvée is particularly rare and sought-after. It reflects the distillery's expertise and its commitment to local and authentic production.

Rum made from pure sugarcane juice accounts for less than 10% of global production. In Kumamoto, sugarcane has long been cultivated in certain areas. It takes one litre of sugarcane juice to produce 100 ml of this precious rum.

Characteristics

Packaging: Glass bottle
Storage: Store at room temperature
Weight: 0.460 g net
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOL DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Volume: 500 ml

Production notes

Pure alcohol volume: 48%
Ferments used: white koji, kobo 9go
Distillation: atmospheric, normal pressure (rich aroma)

Ingredients & nutritional values

Ingredients: 100% sugarcane juice

Origin

Origin: Kumamoto, Japan
Producer: TAKATA SHUZO

Takata Shuzojo

Madame TAKATA:

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

Making it as natural as possible. That is the foundation of our shochu production. For the rice used as raw material, we mainly use hinohikari grown in our local Hitoyoshi Kuma district, but we also use low-pesticide rice from duck-farming plantations and Yamada-Nishiki rice that we grow ourselves.

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

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

The clay vats are made using the stable soil of the region and the surrounding nature, as well as the wind that blows from the mountains into the warehouse. This has allowed us to cultivate a distinctive shochu that can only be produced here.

Furthermore, we have preserved traditions and embraced new challenges, such as the use of floral yeasts, and have been able to produce a distinctive shochu."