Nankai Acou Rum White Japanese Kokuto Rum

Nankai Acou Rum is a Japanese white rum distilled from 100% kokuto, the unrefined black sugar made by boiling pure sugarcane juice, with the high-test molasses coming entirely from locally grown Kagoshima cane. It is produced by Ooyama Jinhichi Shoten in Ibusuki, Kagoshima, a shochu house operating since 1875 now led by sixth-generation distiller Yohei Ooyama. Rather than using the shochu still, the kokuto mash is double-distilled in small batches in a copper pot still, and the producer notes it takes 5,000 liters of mash to yield 500 liters of rum; the spirit is cut with underground spring water from Ibusuki and bottled at 40% ABV with no additives. The rum is named for the Acou tree of Miyagahama, the tallest ficus in Japan, revered by locals for weathering centuries of storms. The producer describes aromas of cane, citrus, papaya and lemongrass, with citrus, tropical fruit, chamomile, anise and cinnamon on the palate. Nankai, founded by Los Angeles native Paul Nakayama and his wife Mai of Amami Oshima, imports premium Japanese spirits and added Acou Rum to its kokuto shochu range as a Japanese take on white rum.

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