KOKUTO DE LEQUIO Kokuto Liqueur
An Okinawan brown-sugar liqueur built on sakura-yeast Ryukyu awamori, a touch of brown-sugar rum and black sugars from Iriomote and Yonaguni.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Okinawan black sugar in a dry, layered liqueur
The blend combines sakura-yeast Ryukyu awamori, a small amount of brown-sugar rum and two Okinawan black sugars. Molasses-like depth is balanced by restrained sweetness.
A collaboration across distilling and bar practice
The product was co-developed by SG Group, OneSpirit and Mizuho Shuzo in Naha, Okinawa, and launched in 2023 as the first KOKUTO DE LEQUIO release.
SG Group
SG Group, led by founder and bartender Shingo Gokan, co-developed KOKUTO DE LEQUIO Kokuto Liqueur, 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 profile SG Group biography (February 2026) 2017 award record 2021 award record Product development source
The story behind this bottle
A liqueur made from black sugar sounds like it will be sweet. The finish is described as surprisingly dry. A conversation about two islands, and what kokuto keeps besides sweetness. About five and a half minutes.
Question 01
Which spirit forms the main base of Kokuto Liqueur?
- Ryukyu awamori made with sakura yeast
- Rum made from kokuto black sugar
- Kokuto shochu
Read the answer and explanation
Correct answer: A — Ryukyu awamori made with sakura yeast
The main base is Ryukyu awamori made with sakura yeast, combined with a small amount of kokuto rum. The key is to distinguish the name “kokuto liqueur” from the spirit used as its base.
Question 02
What ingredient comes from Iriomote and Yonaguni, the two islands named in the text?
- Rice used to make the awamori
- Kokuto black sugar added to the blend
- Wood used for ageing casks
Read the answer and explanation
Correct answer: B — Kokuto black sugar added to the blend
The blend uses kokuto black sugar from Iriomote and Yonaguni. The two island names indicate the origins of the added black sugar, not where the base awamori is produced.
Question 03
What does the word “dry” convey on this product page?
- That no kokuto black sugar is used
- That the product contains zero sugars
- That the perceived sweetness is restrained
Read the answer and explanation
Correct answer: C — That the perceived sweetness is restrained
The text describes restrained sweetness even though the blend contains kokuto black sugar. Here, “dry” describes the impression of flavour; it does not mean that no black sugar is used or that the product contains zero sugars.
Sensory profile
An Okinawan brown-sugar liqueur built on sakura-yeast Ryukyu awamori, a touch of brown-sugar rum and black sugars from Iriomote and Yonaguni.
Official website
Continue through the four-bottle KOKUTO DE LEQUIO series.
Read the background
For current-lot specifications, availability and trade terms, please contact Bacchus Global.
Related reading
From Cherry Blossom Yeast to Katsuobushi: The Okinawan Ingredients and Craft Behind LEQUIO
