
The rum under discussion today is a rum from Japan, which had something of a renaissance in the making of rum since the post WW2 years, when privations and restrictions on the use of rice for alcohol when food was scarce, forced a re-evaluation of which alcohol they should be making. That’s not me being flippant, just pointing out that while some form of rum has been made ever since distillation technology first came to the islands in the 16th century, it never quite dethroned sake, awamori or shochus from the local pantheons. Probably the best known of the Japanese [Click here for the full review…]


















