Miyakojima Rum - The Makugan - Taragawa Distillery

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

The Makugan brings together ingredients from the Japanese island of Miyakojima in a white rum. Its molasses comes from sugar cane grown on the island and is delivered directly from the neighbouring sugar factory to the distillery. Local water and the indigenous MY17 yeast complete the ingredients. Taragawa’s approach preserves the character of these raw materials rather than neutralising it as far as possible.

Alongside sugar cane, fruity notes of pear, mandarin and passion fruit shape its flavour. With its gentle mouthfeel, the rum lends itself both to drinking neat and to cocktails such as a Daiquiri or Mojito. It is bottled at 40% alcohol in a bottle containing 0.7 litres and comes with gift packaging.

In the dialect of Miyakojima, Makugan means coconut crab, a large land-dwelling crab. The name and animal motif express the connection to the island. They also reflect Taragawa’s wish to preserve the island’s natural environment and this familiar local animal.

Tasting Notes:

• Nose: On the nose, fresh sugar cane, honey and toasted almonds mingle with earthy notes. Pear and vanilla add to the aroma, accompanied by delicate floral nuances.
• Palate: On the palate, honey and banana meet sugar cane and hay. Natural sweetness combines with mineral depth. The mouthfeel is gentle. A pronounced sugar cane flavour is complemented by fruity notes of pear, mandarin and passion fruit.
• Finish: The long finish is dry, mineral and warming. Vanilla lingers in the aftertaste.

Distillery/Bottler:

Taragawa was founded in March 1948 in Sunagawa on Miyakojima. Located in subtropical Okinawa, the distillery has its roots in Awamori production. The company expanded its spirits production facility in 2019, and Makugan was launched in 2020.

The island was formed by the uplift of coral reefs. Rainwater seeps through the porous Ryukyu limestone, which naturally filters it. The resulting hard, mineral-rich water is one of the foundations of production. For Makugan, Taragawa also uses the MY17 yeast strain, discovered in 2011 in bagasse, the fibrous residue of sugar cane. The distillery links this yeast to the sweet aroma of its rum.

Facts: