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Ryoma aged rum transports us to the heart of Shikoku Island, located south of the Japanese archipelago, where an exceptional artisanal tradition is revealed. This exquisite elixir is crafted from pure cane juice, enhanced by the addition of cane honey, derived from continuous heating of the cane juice for three days.
This delicate process begins with gentle evaporation, followed by dilution and meticulously controlled fermentation, before moving on to the distillation process itself. Once distilled, Ryoma rum is patiently aged for 12 to 18 months in oak barrels, where it acquires its unique character.
During this resting period, Ryoma rum develops a remarkable aromatic profile, subtly reminiscent of sake and other renowned Japanese spirits. Delicate floral notes bring refined elegance, while hints of nougat add a touch of indulgence to every sip.
In the mouth, the rum reveals a perfect harmony between coconut and ginger, offering a captivating aromatic blend. The finish, meanwhile, is distinguished by citrus notes of remarkable freshness, leaving a memorable impression with each tasting.
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