Oishi Shuzo, a shochu producer based in Akune, Kagoshima Prefecture, announced it will release a new rum made from locally grown sugarcane and a yeast strain developed by Kumamoto University. The product, named “Japonicus Rhum Agricole,” uses Kumadai yeast—previously applied in shochu and craft beer production—known for producing high levels of ethyl acetate that create a fruity aroma. Sales begin February 26 through the company’s online store, with about 380 bottles available in two 700-milliliter varieties priced at ¥5,720 and ¥8,800. A limited 200-milliliter edition will also be sold at the Kumamoto University co-op. The company has begun a second production run and is considering overseas exports. Source: TKU / Kumamoto University / Nikkei
Photo: Kumamoto University
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