Kishu Kumano Distillery makes this rum from kokuto, the dark brown sugar of Okinawan sugarcane, fermented with its own yeast strain originally isolated from ume, a nod to parent company Plum Foods' roots as a Wakayama ume producer. It is distilled and bottled at 47%.

The distillery describes an aroma unusual for rum: deep brown sugar with a wine-like fruitiness. Bright and characterful, it suits a daiquiri or tonic with lime, or sipping chilled to bring out the molasses and fruit.