東京都·ラム酒
Ogasawara Rum
As you bring the glass close, a sweet and rich aroma derived from sugarcane wafts up. Ogasawara Rum is a single bottle nurtured by the history of this southern island. Approximately 200 years ago, Ogasawara served as a Western whaling base, and records remain of rum being traded there. When it became Japanese territory in 1876, sugarcane cultivation flourished, and islanders enjoyed 'Tochu,' a spirit distilled from molasses. Although that culture was interrupted by war, following the reversion to mainland Japan in 1968, the company was established in 1989 out of the islanders' desire to drink it once again, with sales beginning in 1992. It is a flavor filled with the passion of the island, including 'Mother,' which is aged on the seabed of Hahajima Island.
Record it after reading
