KOKUTO DE LEQUIO Smoky Umami Rum
Okinawan kokuto rum meets katsuobushi smoke and umami, finishing fruity, savoury and gently toasted.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
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.
The story behind this bottle
There is katsuobushi in this rum — the same thing you make dashi with, from the one factory left on Okinawa’s main island. A conversation that follows the name through three places: Shuri, Motobu, and across the sea. About five and a half minutes.
Question 1
Which spirit forms the base of Smoky Umami Rum?
- White rum made from kokuto black sugar
- Awamori made with sakura yeast
- Gin
Read the answer and explanation
Correct answer: A — White rum made from kokuto black sugar
The base is white rum made from Okinawan kokuto black sugar. Katsuobushi contributes aroma and flavour; it is not the base spirit.
Read the relevant passageQuestion 2
Which ingredient is actually used to add aroma and flavour to this rum?
- Katsuobushi
- Shikuwasa
- Aasa seaweed
Read the answer and explanation
Correct answer: A — Katsuobushi
This product uses katsuobushi. The text connects it to smoky aroma and a flavour that evokes umami. Shikuwasa and aasa appear in other products in the same series.
Read the relevant passageQuestion 3
Which sequence of aromas does the product page describe?
- Katsuobushi smoke → Fruit notes from kokuto rum → Sweet, toasted finish
- Sweet, toasted finish → Fruit notes from kokuto rum → Katsuobushi smoke
- Fruit notes from kokuto rum → Katsuobushi smoke → Sweet, toasted finish
Read the answer and explanation
Correct answer: A — Katsuobushi smoke → Fruit notes from kokuto rum → Sweet, toasted finish
The page starts with katsuobushi smoke, then describes fruit notes and gentle sweetness from the kokuto rum alongside umami, before a sweet, toasted finish. The producer describes the katsuobushi-derived character as a flavour that evokes umami.
Read the relevant passageSmoky 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.
SG Group
SG Group, led by founder and bartender Shingo Gokan, co-developed KOKUTO DE LEQUIO Smoky Umami Rum, 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
Continue through the KOKUTO DE LEQUIO series in English.
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