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N- Sour milk, thatch, reeds with savoury and lightly salted flower seeds. Semi sharp with exotic tropical white fruits oozing thru after breath. A molasses rum that actually quite agricole-y. (20/25)
P- Reeds nuance, tart young fruits with oily coats and sour dough bread. Unique yeasty notes, but also could get slightly unpleasant and moldy at times, depending on your set of mind. (18/20)
F- Short-medium, peppery, well filled with decent oiliness for body and length. (19/25)
Balanced- Quite flavourful with no "make up" as it claimed, original and authentic. (19/25)
Weighted Rate:- 76pt
โ at The Rum Bar KL.
Super cheap booze smell here. Paint varnish or nail polish remover. Flavour in mouth is a little better, with some oak and sharp tin. Definitely more of a cachaca type feel here. Light astringency in the finish.
This rum is from a small Japanese island lost in the Pacific. And itโs incredible. The smell, the taste, everything is really surprising.
The nose is complex and versatile. Itโs reminds me of spices and leather. You can smell artichoke and iodine is very present. Thereโs fruity notes in the background.
In the mouth we can smell spices, leather, iodine, burnt notes, very ripe exotic fruits and mango. In the end it becomes more medicinal with cloves. This is a very surprising rum.
Sorry for bad English.
This rum is wild. I wasn't expecting too much for a 40% rum, but this is bonkers. Incredibly savory. The closest comparison I can make is to Batavia Arrack van Oosten (maybe it's the yeast), followed by some kind of clairin. But those are all made very differently. Notes of Spanish rice, liquorice, burned plastic, glue, and white pepper. The low strength makes it easy to drink, but the profile will present a big hurdle to those unfamiliar with wild-fermented unaged cane spirits. I can only imagine how it would taste at still strength. Hope I get to try the Green someday!
Japanese sho-chu like rum. If you like sho-chu, it may be nice liqueur.
It has a strong medicinal aroma and a slight fruitiness โ maybe a touch of banana and pineapple.
"Sipped the rum has an all spice note to it. The rum initially bursts with flavour but quickly settles into a very long and very spicy mid palate and finish."
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Savory rum?
6
/10
out of 10
Tried side by side with the "Green" expression, and another Japanese rum (Kiyomi). The "Green" is made with sugarcane, the "Red" with molasses.
I agree that the closest comparison for this is Batavia Arrack. It's quite savory, almost fishy, with black olive and saline. Mild burn. The adventurous drinker simply must try some Japanese rum, but it's definitely not for everyone, or even for most.