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An English-made molasses-based rum, infused with a unique array of Japanese flavours. Sansho berries take centre stage here – long used as a food seasoning in Japan, they boast zesty citrus notes and a tingling peppery finish. The berries are joined by Okinawan sugar, and a traditional, gently warming blend of seven Japanese spices called Togarashi Shichimi. A fruity helping of pickled Japanese apricots, and soy sauce that has been infused with cherry wood smoke also join the list, all wrapped up with a roasty, nutty dash of white sesame paste. An immensely clever concoction, enjoy this neat over ice, splashed in some cola, or stirred up in a cocktail.
