Craft
We pioneer a distinctively Japanese rum through the UMAMI Method, enrich its taste with our unique aging philosophy, and engage the world with the spirit of "Wakon-Bussai". Our journey begins with a deep respect for the raw materials and a bold challenge to technology.
Born from our “UMAMI Method”,
a distinctly Japanese rum.
Our rum production at Kikai Distillery began with a desire to create a "uniquely Japanese rum".
At Kikai Distillery, Kokuto-sugar(Japanese muscovado sugar) is our primary ingredient, and we have continually experimented to bring out a distinctively Japanese flavor. Generally, rum is divided into two categories; most of the world's rum is produced from waste molasses and is referred to as Industrial Rum. The remaining 10% is Agricole Rum, made using sugarcane juice, predominantly produced in the French territories of the Caribbean.
Unlike these two types of rum, at Kikai Distillery, we have arrived at a method of rum production using Kokuto-sugar, made by condensing sugarcane juice. In this process, we dissolve the Kokuto-sugar in boiling water, then add yeast to this liquid to create the mash. This method has been named the "UMAMI Method", reminiscent of rehydrating dried, umami-rich foods like abalone and scallops with water. In Japan, there has long been a culture of drying foods before consuming them. This "drying" process is not only for preservation but is a wisdom traditionally employed by the Japanese to maximize the inherent umami and richness of the ingredients. We deliver to the world a rum that allows you to experience this distinctively Japanese taste sensation, "UMAMI", from Kikai Island.
Aging Philosophy
Unique aging methods made
possible by Kikai Island
At Kikai Distillery, we plan to use various casks for the aging of our rum. While we will certainly employ standard ex-bourbon barrels, we will also utilize various others, including those that have held Scotch whisky, rum, and etc. We look forward to sharing the intriguing chemical reactions that transpire between the unique characteristics of each cask and our Kikai rum.
We plan to mature our rum in two locations. One is Kikai Island's underground dam, where temperature and humidity are stable, making it suitable for long-term maturation. The other is within the distillery, where the high temperatures cause 5~10% of the liquid in the barrels to evaporate annually, making it suitable for short-term maturation.
We strive to produce rum that allows you to enjoy the varying tastes that come from the differences and combinations of these casks, storage locations, and maturation periods.
"Wa Kon Bu Sai"
The Rum-Making Philosophy of
Kikai Distillery
Kikai Distillery, situated in Kikai Island, a land rich with deep traditions and a long history, pours its passion into rum production. Our philosophy is "Wa Kon Bu Sai", or the spirit of harmonizing and advancing both the ancient Japanese spirit and the superior knowledge and techniques acquired from France.
This term embodies our values, based on the phrase "Wa Kon Yo Sai", which means "to assimilate and utilize excellent Western knowledge and learning without losing the unique spirit of Japan". We approach rum production in accordance with this "Wa Kon Bu Sai" philosophy.
At Kikai Distillery, we value the craftsmanship of Kokuto-sugar shochu that has been cultivated on Kikai Island over the years. At the same time, we actively incorporate knowledge and techniques learned from engineers in France, the home of Agricole Rum. It is the fusion of these two elements that makes it possible to produce high-quality rum.
The philosophy of "Wa Kon Bu Sai", a fusion of Japanese tradition and French technique, is at the heart of our rum production. With this spirit, we deliver excellent rum to the world.
