Kiyomi Rum

Description

Every prefecture in Japan harvests rice once a year. All except one: Okinawa. The subtropical climate of this island lost in the middle of the ocean allows for two rice harvests a year, thanks to which Okinawans produce (among other things) Japan’s oldest distilled alcohol, a delicate drink called “awamori”. The local temperature and humidity are also ideal for growing sugar cane. So it’s not surprising that Okinawans also produce a small amount of rum… including Kiyomi agricultural rum.

Kiyomi Rum, the essence of Okinawa

Kiyomi is made in Okinawa from local cane sugar juice at the Helios Distillery, Japan’s oldest rum distillery. Three weeks of fermentation and distillation in a Charentais alembic, a stone’s throw from the sea, give it its characteristic aromas: a hint of mint and cucumber, a touch of pineapple and cinnamon against an iodized background. It also stands out for its evaporation finish, similar to that of the best sakes: it disappears, leaving the palate neutral, so that each new sip can be enjoyed like the first.

We love this place so much that we have to tell you that beyond its agriculture, Okinawa is a fascinating island. Its pristine forests, creeks and translucent waters are home to a remarkable biodiversity. Citrus fruits, birds, corals, fish: animal or plant, endemic species are everywhere.

The island is also known for its many centenarians. Nutritionists believe that the local diet of seaweed and black pig is the key to this longevity. Our visits to the island suggest that the key is more likely to be found in the Okinawan’s extremely slow pace of life…

Storage:

In a dry place away from light.

Ingredients:

White cane alcohol 40°.

Shelf life:

Years!

Alcohol abuse is dangerous for your health, consume in moderation.