In Asakura City, sugarcane cultivation has been carried out since the Edo period. About 15 years ago, our former president began producing rum with the hope of helping to preserve this traditional local industry. Staying true to our guiding philosophy, “The Quest for the Original,” he explored a wide range of creative production methods — from using only brown sugar or adding koji, to experimenting with both vacuum and atmospheric distillation. The result of these pioneering efforts became the product line known as “THE WILD & SOUTH RUM.” The expression “THE ORIGIN,” aged in tanks for about ten years, features a silky texture and mellow, rounded flavor, while “THE AGED RUM,” aged in casks for 11 to 13 years, comprises four single casks, each bottled at cask strength.

Continuing our dedication to rum-making, we next sought to take advantage of our proximity to the sugarcane fields — leading us to begin production of agricole rum.
Freshly pressed sugarcane juice is swiftly delivered to the distillery and fermented immediately. For distillation, we employ three stills — two stainless-steel pot stills and one copper hybrid still — enabling a variety of distillation methods and expressions.
Most of the resulting new-make spirit is still maturing in casks, while a portion has already been released as “AGRICOLE RUM.”

Our curiosity then naturally turned to kokutō (brown sugar) produced on the islands of Okinawa, Japan’s primary sugarcane-growing region. We wondered — what kind of rum could be created if each island’s kokutō were distilled separately? Driven by this question, we launched a project to craft rums using brown sugar from eight Okinawan islands — Iriomote, Ie, Iheya, Hateruma, Tarama, Yonaguni, Aguni, and Kohama. As of 2025, these rums have entered their second year of maturation, patiently waiting for the moment when they will be ready to reveal their unique island characters.