AWAMORI DE LEQUIO
Sakura yeast defines this Okinawan awamori from Mizuho Shuzo. The producer describes white-flower aromas, banana and strawberry notes, and a soft, rice-like finish. Made with Thai-grown rice koji and bottled at 40% ABV.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Sensory profile
BG reference assessment on a 1–5 scale; not laboratory measurements. Provisional assessment based on documented product descriptions; not independently tasted.
White flowers, fruit and a soft rice note.
The published tasting profile centres on floral and fruit notes, followed by a gentle mochi-like nuance. A transparent body and light finish complete the profile.
White flowers · Banana
Floral top notes are accompanied by banana-like tropical aromas. Mizuho Shuzo identifies this floral and fruity character as a feature of its Sakura yeast.
Strawberry · Soft rice
Banana and strawberry associations lead into a soft note reminiscent of mochi rice cake, with a gently sweet impression in the aftertaste.
Gentle · Light
The producer describes a transparent body, a gentle rice-like aftertaste and a light finish. The bottled alcohol strength is 40% ABV.
Tasting descriptions are based on the producer's published notes. Fruit and flower references describe aroma; the listed raw material is rice koji (Thai-grown rice). OneSpirit product information
Okinawan awamori built around Sakura yeast.
Mizuho Shuzo in Shuri, Naha uses a yeast isolated in 2015 from kanhizakura blossoms on Mount Yae, Motobu. It studied the yeast for ten years, including use in the bases of ORI-GiN 1848 and KOKUTO DE LEQUIO, before this awamori release.
From yeast isolation to an awamori release.
2015 · Yeast isolation
Mizuho Shuzo isolated the yeast from kanhizakura blossoms collected on Mount Yae in Motobu, Okinawa.
A decade of study
The brewery studied the yeast and used it in bases for earlier gin and liqueur products before releasing this awamori.
2026 · Product release
The resulting awamori was released as AWAMORI DE LEQUIO at 40% ABV in a 720 ml bottle.
The story behind this bottle
A conversation that asks one question three times. About eight minutes.
Question 01
What does “Sakura” refer to in the name “Sakura yeast”?
- The cherry blossoms from which the yeast was isolated
- Cherry blossom petals added as an ingredient
- Cherry-wood casks used for ageing
Read the answer and explanation
Correct answer: A — The cherry blossoms from which the yeast was isolated
The name refers to yeast isolated from cherry blossoms in Okinawa. It does not mean that cherry blossom petals were added or that the awamori was aged in cherry-wood casks.
Read the relevant passageQuestion 02
What do the banana and strawberry references in the text describe?
- Fruit used as ingredients
- A comparison used to describe aroma and flavour
- A comparison used to describe the label’s colours
Read the answer and explanation
Correct answer: B — A comparison used to describe aroma and flavour
The producer uses these comparisons to describe aroma and flavour. The listed ingredient is rice koji made from Thai-grown rice; bananas and strawberries are not listed as ingredients.
Read the relevant passageQuestion 03
What period does “ten years” refer to in the development record?
- The time this awamori spent ageing in casks
- The time AWAMORI DE LEQUIO has been sold under this name
- The period spent researching the characteristics of Sakura yeast
Read the answer and explanation
Correct answer: C — The period spent researching the characteristics of Sakura yeast
The ten years refer to research into Sakura yeast, not the age of this awamori. The text explains that, before the awamori was released, research continued while the yeast was also used in bases for gin and liqueurs.
Read the relevant passageSG Group
SG Group, led by founder and bartender Shingo Gokan, co-developed AWAMORI DE LEQUIO, bringing its experience in bar culture and product development to the project.
Shingo Gokan
Gokan began his bartending career in 2001 and moved to the United States in 2006, where he developed his craft in New York. In 2012 he represented the United States and won the global Bacardi Legacy competition. He opened Speak Low in Shanghai in 2014.
His work also includes collaborations with Japanese producers on shochu, liqueurs and spirits. SG Group's February 2026 profile lists Tokyo, New York, Madrid, Shanghai, Hong Kong and Okinawa as his activity bases.
The group
SG Group develops and operates bars and restaurants with distinct concepts in Japan and overseas. Its team includes bartenders with national and international competition records, and its venues have appeared in The World's, Asia's and North America's 50 Best Bars. Alongside venue operations, the group collaborates with Japanese producers on product development and the international presentation of Japanese spirits.
Shingo Gokan's individual awards
- 2012
- Bacardi Legacy: global winner, representing the United States.
- 2017
- Tales of the Cocktail: International Bartender of the Year.
- 2019
- Asia's 50 Best Bars: Altos Bartenders' Bartender.
- 2021
- Asia's 50 Best Bars: Roku Industry Icon Award.
Career and activity bases follow SG Group's February 2026 announcement.
SG Group official profileAWAMORI DE LEQUIO announcement2017 award record2021 award record
An “A” for Awamori and Start.
The central symbol represents both Awamori and Start. The pink field refers to the kanhizakura blossoms associated with the yeast's origin.
Awamori and Start
A reference to Mount Yae's cherry blossoms
A historical European name used for Ryukyu
