Ryoma is a Japanese rum made from pure cane juice, distilled and aged in oak barrels on the island of Shikoku.
Nico's tasting notes
The nose is immediately full of character, with strong fermentation notes of mushroom, undergrowth and ripe fruit. In this complex rum, aromas of toasted cereals, fermented rice and soy sauce can also be detected, with a highly concentrated balsamic edge underlined by nuts.
Aeration adds an extremely chocolatey character, with complex cocoa nourished by sweet chili, soy sauce, rancio, nuts, with an oxidized side reminiscent of sherry. The finish drifts naturally onto dried fruit, dark currants and a hint of iodine.
On the palate, we find exactly the same profile as on the nose, with a mellowness that now makes it very gourmand. Caramel plays an important role, as does molasses, and these two essential ingredients are tinged with fermented rice, cereals and then more pastry notes like vanilla.
The finish gives the impression of a rather round rum, still complex and typically Japanese in its rice-oriented style.
"An amazing rum that has all the makings of a shochu (Japan's traditional spirit), with a sweet sensation..."
This version is very different from the Ryoma 7 yo, which developed more cane aromas and a completely different delicacy. Here, roundness and concentration really make the difference.
