We make "Rhum Agricole", which is said to be only about 5% of the world's rum.

Most of the rum is made from the blackstrap molasses produced during the sugar manufacturing process. On the other hand, agricole rum is made from fresh sugar cane juice. Sugar cane juice is fermented with yeast and distilled to make aglycol rum.

We press the sugarcane, which is harvested from December through spring, within 24 hours of harvest and ferment it immediately.
Normally, sugarcane is pressed three times, but we use only the first pressing, which has the highest sugar content.

Through these efforts, we aim to create flavors that bring out the individuality of the terroir and sugarcane.