KOKUTO DE LEQUIO Smoky Umami Rum
Okinawan kokuto rum meets katsuobushi smoke and umami, finishing fruity, savoury and gently toasted.
Smoke and umami, carried by a fruity kokuto-rum base.
A white rum made from Okinawan kokuto is composed with blended katsuobushi supplied through the Motobu Fisheries Cooperative. The ingredient contributes aroma and savoury depth without obscuring the rum's fruit.
A savoury botanical built on Okinawan rum.
Distil the base
Mizuho Shuzo prepares the Okinawan kokuto white-rum base.
Compose with katsuobushi
Blended katsuobushi adds smoke and savoury depth.
Balance the finish
The composition keeps the rum's fruit visible through a sweet, toasted finish.
Smoky first; fruity and savoury through the finish.
Katsuobushi smoke arrives first, followed by fruity kokuto-rum sweetness and a savoury core. The finish is gently sweet and toasted rather than heavy.
Let the savoury character meet food and classic cocktails.
Soda opens the smoke and keeps the rum's fruit precise at the table.
Use its sweet-savoury tension to reframe a bitter aperitivo-style drink.
Especially coherent with soy, miso, grilled fish or fish-sauce-led dishes.
Okinawan kokuto rum shaped by bartenders and a Shuri distillery.
KOKUTO DE LEQUIO is developed by SG Group, Mizuho Shuzo and OneSpirit. Mizuho Shuzo has distilled in Shuri since 1848; the project brings that Okinawan base together with a bartender-led approach to aroma and service.
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