I recently had 5 months in Micronesia - home of sakau. Whilst sakau is most popular in Pohnpei, most of the kava in FSM is grown on Fefen island, in Chuuk state, an island well known for its fertile soil. This is just a 10 minute boat ride from the main Chuuk island of Weno, and the fresh roots are exported to Pohnpei from Fefen. I asked my kava drinking friends in Chuuk about Rahmwanger and Rahmedel, and none of them had heard of it - they weren't aware of different strains of kava, and just knew it as "Fefen kava".
The traditional prep of sakau uses fresh kava wrung with hibiscus and minimal water, and is very thick and potent - very strong even for a seasoned kava drinker. For me it has a similar kick to chewed kava in Tanna - one shell gives ringing ears, and changed/tunnel/snapshot vision.
Most people in FSM though - both at home and bought from takeaways - use cheap and lower quality Fijian imported dry kava, mainly Tikarams, to make sakau - still mixed with hibiscus bark, so still has a thick and slightly slimy texture, but not altogether traditional. I bought a lot of takeaway bottles of this commercial sakau, US$3 for a 300ml reused water bottle, but gave up after a while as it was too weak, and mixed my own.