“KOKUTO DE LEQUIO”
|Tasting Note
Characterized by a sweet, toasty flavor and a creamy finish, this spirit offers fruity notes reminiscent of sugarcane juice and green apple. It has a well-structured, full-bodied profile.
|Recommend
On the rocks, with milk, mixed with tonic and sherry vinegar, in an Old Fashioned, or as an Espresso Martini.
|Speck
RAW MATERIAL: KOKUTO, AWAMORI, RUM
ALC: 20%
YEAST: SAKURA
VOL: 500ml
KOKUTO DE LEQUIO is using…
✓Awamori
It’s using Awamori from Mizuho brewery.
✓Kokuto(=Black sugar from Okinawa)
It’s using Black sugar from Two Okinawa islands (Iriomote island, Yonaguni island).
|Carefully selected ingredients
A fruity awamori made with SAKURA yeast is blended with rich, creamy brown sugar from Iriomote Island and bittersweet brown sugar from Yonaguni Island. To enhance the character even further, brown sugar-based RUM is added, bringing out the full depth of KOKUTO flavor.
|Showcasing the terroir of KOKUTO
Okinawa KOKUTO (black sugar) is produced on 8 remote islands, each offering its own unique terroir and flavor profile shaped by subtle differences in climate, soil, sugarcane variety, and production methods. This blend features KOKUTO from two of these islands: Yonaguni, known for its bold character and pleasantly bitter finish, and Iriomote, prized for its intense, rich flavor.