The incredibly popular Kokuto de Lequio Okinawan liquor championed by star bartender and bar-owner Shingo Gokan, who runs the SG Group of bars, is now releasing its third expression, a spiced rum named Kokuto de Lequio Chura-Umi Spiced Rum, which can be translated as "Ryukyu Black Sugar, Beautiful Ocean's Spiced Rum". 

The Kokuto de Lequio range of expressions was created in collaboration with Akira Nakazato of Mizuho Distillery in Okinawa, who is also the creator of the Okinawa One Rum. The focus of the Kokuto de Lequio series is to champion Okinawan ingredients to support the revitalisation and renewed interest in Okinawa, especially during the pandemic when Okinawan black sugar, which is a major produce of the islands, was unable to be sold due to the lack of tourism. 

The new spiced rum once again makes use of Okinawan ingredients to create unique expressions, this time making use of an Okinawan seaweed called Āsa, a local seaweed that is often overlooked as it tends to lose colour during storage. Other ingredients include Hama-Boufu and Hire-Sansho, which together creates a sweet base with fruity and spicy notes from the Hire-Sansho, whilst the Āsa offers umaminess and the Hama-Boufu imparts earthy flavours, all of which is said to give the essence of the Okinawan coast. It is bottled at 43% ABV, in a 500ml bottle.

This third expression highlights the issues faced by Okinawan fisheries, whilst the first two expressions focused on reigniting interest in Okinawan awamori and also on agricultural concerns.

Official Tasting Notes

Fruity and spicy at first, with a briny finish and a hint of rootiness. The flavor gets even better when you add ice.

Ingredients

Base spirit: Kokuto (black sugar) rum; Botanicals: Āsa, Hire-Sansho, Hama-Boufu.

Cocktail Recommendation

Daiquiri is smashable. And simply with Tonic and touch of sea salt is amazing!