2025.12.05
【Product Description】BOSO RUM SPICED Voyage to the Rising Sun
Japanese spiced rum: a fusion of Japanese aromas and the tropical notes characteristic of rum.
The idea of creating a spiced rum had been in our plans since the founding of the distillery, yet for a long time we never managed to take the first step.
This was because the common image of spiced rum I had in mind was a sweet style in which spices melt into aromas centered around vanilla and caramel. As a Japanese brand, I struggled to envision how we should interpret spiced rum in our own way and what kind of story would lead to its final form. Nothing seemed to come together.
While the thought that “we should make one someday” remained in the back of my mind, the turning point came with the discovery of fig leaves.
Although not a major production area, figs are grown in various parts of Minamibōsō, and fig trees can be found in many gardens. It is said that when the leaves are dried, they release an exotic coconut-like aroma…
I immediately collected some nearby fig leaves and dried them. The moment I did, a sweet scent reminiscent of kashiwa-mochi or banana emerged. I instantly felt that this would pair beautifully with rum. Using this aroma as a bridge, I began developing a spiced rum that fuses Japanese sensibilities with tropical character.
Tasting Every Spiced Rum I Could Find
To move from a vague concept toward an actual product design, the next step was simple: taste as many spiced rums from around the world as possible to truly understand what “spiced rum” is.
Wanting insight from specialists in aromatic spirits, I sought the perspective of gin experts. With the cooperation of Ethical Spirits in Kuramae (https://ethicalspirits.jp/
), we held a spiced rum study session, gathering information and receiving advice on aromas and botanicals suited for spiced rum.
From these tastings and the knowledge we collected, we began a relentless cycle of designing and crafting. After more than a dozen prototypes, the recipe was finally completed.
Tuning and Refining Our Original Pot Still, Crafted from a Traditional Japanese Kama
For this spiced rum, we divided the aromatic extraction into four processes—maceration distillation, vapor infusion, dilution, and post-maceration—using each method according to the character we wanted from each botanical.
The still used for production is our original kama-based pot still, uniquely engineered in-house from a traditional Japanese cooking vessel.
Imagining the flow of steam, we installed wire mesh and suspended baskets inside the still so we could selectively capture the desirable components of each botanical while leaving behind what we did not want.
When scaling up the recipe developed on our small prototype still, we encountered a surprising shift in the overall character. Adjusting the kama still to reproduce the intended balance proved to be an especially demanding process—one that required significant time, trial, and meticulous work.
A Spiced Rum from the Land of the Rising Sun
More than twenty botanicals are used in this spiced rum. Japanese aromas—centered on domestic yuzu and sanshō—are woven together with tropical notes such as cacao husk, vanilla, spices, and herbs, all connected harmoniously by the fragrance of fig leaves. The flavored rum is diluted with a blended tea featuring roasted Hōjicha as the main component, and its sweetness is adjusted with kokutō (unrefined Okinawan brown sugar).
Finally, a touch of kombu adds an element of umami, creating a one-and-only spiced rum that also pairs beautifully with food.
As for the name, after much deliberation, we chose to use “RUM” in English—rather than the French spelling we had used before—to emphasize the spiced-rum tradition. Inspired by the sea and the imagery of pirates, we named it Voyage to the Rising Sun, evoking a journey toward Japan, the Land of the Rising Sun.
Recommended Ways to Enjoy
One of the key themes of BOSO RUM SPICED – Voyage to the Rising Sun is that it is a rum designed to be enjoyed effortlessly with food.
While you can certainly savor its rich aromas and layers of umami by drinking it straight or on the rocks, we particularly recommend trying it as a highball with soda.
The balance has been crafted so that the aroma and umami expression shifts depending on the mixing ratio, allowing you to find your preferred style.
For pairings, it goes exceptionally well with Japanese dishes such as yakitori or grilled eel, and naturally pairs beautifully with many other types of cuisine as well.
Personally, as shown in the photo, I love pouring equal parts BOSO RUM SPICED and well-chilled soda into a large wine glass and enjoying it almost like a sparkling wine—highly recommended.
Other serving styles, such as with cola or with hot water, have also received positive feedback, so feel free to explore and enjoy it in whichever way suits your taste.
