History,
With a tropical climate and an average temperature of 22.5°C make this archipelago the only place in Japan where sugar cane cultivation is possible. We find all the power and subtlety of this iodized rum, which has revealed itself in the depths of this unique terroir and full of richness.
This rum is only aged in oak barrels and made from sugar cane molasses. The fermentation of molasses is extremely long, 30 days, to be then distilled in copper pot still and aged in oak barrels.
Helios distillery Mr. Tadashi Matsuda established his rumerie in Okinawa in 1961. The production mainly met a high demand from U.S. military personnel based on the island at that time.
Tasting Notes,
Nose: Finesse and refinement with a soft side and liquorice notes.
Palate: Beautifully persistent, straight-lined, ending with chocolate notes and a delicate touch of vanilla.
Finish: Lingering and soft despite its 48% strength.
With a tropical climate and an average temperature of 22.5°C make this archipelago the only place in Japan where sugar cane cultivation is possible. We find all the power and subtlety of this iodized rum, which has revealed itself in the depths of this unique terroir and full of richness.
This rum is only aged in oak barrels and made from sugar cane molasses. The fermentation of molasses is extremely long, 30 days, to be then distilled in copper pot still and aged in oak barrels.
Helios distillery Mr. Tadashi Matsuda established his rumerie in Okinawa in 1961. The production mainly met a high demand from U.S. military personnel based on the island at that time.
Tasting Notes,
Nose: Finesse and refinement with a soft side and liquorice notes.
Palate: Beautifully persistent, straight-lined, ending with chocolate notes and a delicate touch of vanilla.
Finish: Lingering and soft despite its 48% strength.
Overall Rating
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