In the Japanese deep south, Okinawa's subtropical climate is perfectly suited for growing cane. There in 1961, the Helios distillery began making rum from the freshly cut Okinawan sugarcane. The distillery presses the black cane in house. A perfect medium for micro-biological growth, the cane juice begins fermenting immediately. The fermented juice is distilled in potstills and aged in American Oak for upwards of five years. A truly unique expression of Sugarcane juice rum from one of Japan's most interesting distillers.
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