A bottle from the year of birth, 23 years later. Umayado Distillery will release "RON SETO 23," a 23-year-aged rum, in 2050.

Our company supports "April Dream," which aims to make April 1st a day to announce dreams.
This press release is the dream of Mima Sangyo Co., Ltd. / Umayado Distillery.

■Aging Time in Setouchi

Umayado Distillery produces rum using molasses, a byproduct of the region's traditional Wasanbon sugar production, in the mild climate of Setouchi.

There are no flashy shortcuts to barrel aging.
Every year, we prepare the raw spirit, fill barrels, watch over them, and pass them down.

There is a taste that can only be reached through that accumulation.

What we want to deliver in 2050 is not just a long-aged rum, but a bottle that reflects the very passage of time accumulated in Setouchi.

■A bottle from the year of birth, 23 years later.

From the time a child is born until they enter society.
Until they meet someone, part ways, get lost, and start walking on their own two feet.

The span of 23 years is long enough for life to gradually begin to take shape.

We, Umayado Distillery, want to preserve that 23-year period through a single bottle of rum.

And in 2050, we aim to release "RON SETO 23," a 23-year-aged rum.

■Not 18 or 20 years, but 23 years of time

A while ago, adulthood was reached at 20, but now it is at 18.

Among these, we deliberately chose the period of 23 years.

This is not simply to make a long-aged liquor.

It's a slightly longer period beyond 20 years.
We believe that in this margin, human memories, the accumulation of the land, and unspoken changes reside.

■Towards a project that watches over time together

The challenge of 23 years
cannot be completed by one company alone.

Preparing, protecting, nurturing, and passing down the raw spirit.
This process requires the involvement of many people, including local residents, liquor stores, restaurants, and rum enthusiasts.

This dream will be advanced not as a liquor that simply waits for completion,
but as a project that watches over and nurtures time together.

■Future Vision

In Japan, there is a culture of alcoholic beverages that has been nurtured over a long time, such as whiskey, sake, and shochu.

Among them, we believe that rum, too,
can accumulate time within the Japanese climate,
and become a bottle spoken of across generations.

Rum born in Setouchi,
opened on someone's anniversary or milestone,
and spoken of as "that liquor prepared back then."

We aim to realize such a future in 2050.

■Future Developments

Umayado Distillery will continue to prepare and age raw spirits to realize this concept,
and will continuously disseminate progress on its efforts.

■Company Profile

Company Name: Mima Sangyo Co., Ltd.
Location: Tokushima Prefecture
Business Activities: Manufacturing of distilled spirits, sales of dyes and chemicals, sales and construction of building materials