From Tanegashima to the World! What "ARCABUZ" is aiming for.- Part II - The Second Part

This month, we focus on ARCABUZ, which was born in Tanegashima Island, where sugarcane is grown.In the second part, we report on impressions from a tasting by the Japan Rum Association. We also asked about sake tourism and other future developments.

writer：Ryoko Kuraishi

They use Kothe hybrid distiller.

One day in July, a tasting of "ARCABUZ" was held with members of the Japan Rum Association.

The venue was "Farm to Me", a bakery & restaurant operated by Daito Sugar Co.

"ARCABUZ" with different alcohol content was lined up on the table.

The alcohol content varies from product to product (57-60%), so we decided to taste 57% and 60%.

We tasted it straight first to get a sense of the sugarcane flavor, and then in the way the brewer recommended.

"If you add water to your taste, the fresh aroma will open up.

If you want to try something a little more low-alcohol, a simple soda is a good choice.

Try a ratio of 1 rum to 5 soda.

You can firmly taste the flavor of sugarcane," says Shigekatsu Kimura, president of Daito Sugar Tanegashima.

Tasting event held at "Farm to Me", a bakery & restaurant operated by Daito Sugar Co.

Tasting comments included, "The botanicals are clear, and the fresh, lush aroma stands out," "The alcohol is strong, but not thorny," and "The flavor is lighter at 60%.

Opinions were also exchanged about pressing and distillation.

Generally, sugar cane is pressed by soaking the fibers in water to soften them before pressing (medium-hydration method), but this method can also produce bitterness and bitterness.

This method started in Martinique about 400 years ago, and it is interesting that a distillery that just started operations in Japan has adopted the traditional method of Martinique.

In fact, there is a movement in Martinique to go back to the roots by rethinking the production process, and "ARCABUZ" may be a pioneer of this movement in Japan.

Also well received by the Rum Association members was the impressive octagonal silhouette of the bottle.

This one was inspired by the barrel of a Portuguese flintlock rifle, and was designed by Kiyoyuki Okuyama of "KEN OKUYAMA DESIGN", the first Japanese industrial designer to design a Ferrari.

A Mojito, which takes advantage of the characteristics of "ARCABUZ(left). It is sweetened with de cane, a syrup made from the same sugarcane as ARCABUZ. It was invented by "Bar Naito" in Ningyocho and is served at this bar and "Farm to Me" (right).

Highly acclaimed, beautiful bottle design.

The project has involved professionals in a variety of ways.

"The project manager was Mr. Mori Kitamura, former editor-in-chief of "Nikkei TRENDY" and a product journalist, and it was thanks to Mr. Kitamura's network that we were able to ask Mr. Okuyama to design the bottle.

I think this bottle has allowed us to expand our view of the world in a way we had never imagined.

Currently, gold rum and dark rum are being prepared, and gold rum will be released from next year onward.

In addition, distillery tours will be offered not only to bartenders and professionals, but also to the general public from a variety of angles.

Taking advantage of the convenient accessibility of the distillery, which can be reached in as little as 3 hours from Tokyo, they are actively planning Tanegashima x "ARCABUZ" tours.

The bottle design was inspired by a flintlock rifle.The bottle design won the Best Bottle Design Award in the bottle design category of "the World Rum Awards".

Make the new Sake tourism focus on the terroir of Tanegashima.

Last year, we offered a distillery tour as a crowdfunding return, and after visiting the distillery, we gave the guests a chance to taste our original "ARCABUZ"-based cocktails made with local fruits from Tanegashima.

We have also begun composting bagasse after pressing and spreading it on farms as part of our recycling-oriented production efforts, and we introduced these experimental efforts during the field tour.

We are proud that this was an opportunity for people to learn about the untouched nature of the island and the measures we are taking to respect it.

In this way, we hope that the rum will be an opportunity for people to visit Tanegashima, learn about sugarcane, feel the terroir of the island, and become fans of Tanegashima.

Our goal is to use Tanegashima as a base to make the world-renowned rum production a sustainable industry, to pass on sugarcane cultivation to the next generation, and to contribute to the perpetuation and development of the region.

In six months, the barrel-aged Gold Rum will be ready, and they intend to enter it in next year's "World Rum Awards".

In this untouched, untouristed natural environment, Mr. Kimura and his team are committed to recycling-oriented manufacturing based on "biophilia" (love of life).

"Tanegashima is an island of shochu culture, and rum is a rarity among the islanders, but we aim to make "ARCABUZ" a product that will be loved by the islanders, and one that will draw their interest in sugarcane and Tanegashima".