Organic sugar cane from Saijo, Ehime. This sugar cane is harvested and pressed from December to January and we use the fresh juice as the base for our rhum agricole.

With the goal of revitalizing agriculture in Ehime prefecture, we utilize rice fields that have been left bare for many years. Our molasses is produced by a small traditional shop in shikokuchuo, Ehime; and in addition, we source brown sugar from Okinawa.

Our spirits are made with yeast strains that are used to make sake. Since our distillery is located in an old sake brewery from 1716 we figured this would be good way to carry on its history and deliver a unique product.

Copyright (photo): “National Research Institute of Brewing”