Japan also produces Rhum!
Indeed, the southernmost islands as Okinawa or Ogasawara are situated on, or not far from, the 30th parallel of latitude where the climate is conducive to the cultivation of sugar cane, and thus the production of Japanese rum. There are few true rum producers we have found, and introduce them in this category.
<p style="text-align: justify;">Distilled in Pot Still stills and aged in white oak barrels, Ryoma is soft and well balanced. Fruity, with notes of mango, passion fruit and honeysuckle. The mouth is round and delicate, it evokes chocolate, apricot and ginger. The finish is long and floral.<br /><br /><strong>Sweet and well balanced</strong><br /><br /><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">Nose is vegetal, evokes the taste of artichokes, sugar cane and algea. Mouth is marked by notes of leather, ripe fruits, pears, apples, underlying flavours of deep black sugar. A different structure to caribeaan rums, more minerality and almost salty notes. The ending is long and spicey with a beautiful persistent fruitiness. <br /><br /><strong>Mineral and nice salinity<br /><br /></strong><span style="color: #9b9b9b;">小笠原ラム 小笠原ラムリキュール（東京都）</span><br /><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>