Kokuto Liqueur

• Kokuto liqueur produced by Mizuho Shuzo in Naha, Okinawa, under the Kokuto De Lequio label
• Made using two types of kokuto (Okinawan raw cane sugar) sourced from Iramote and Yonaguni
• Base spirit composed of rum distilled from kokuto and awamori
• Awamori is distilled from 100% jasmine rice fermented using black koji and yeast cultivated from Okinawan cherry blossoms
• Rum is double pot distilled from 100% kokuto fermented using proprietary yeast cultivated from local sugarcane
• Kokuto is dissolved, combined with base spirit, and rested several days before bottling
• Aromas of rich molasses, toasted walnut, raisin, candied plum, and ripe banana transition to a velvety palate of brown sugar, Black Forest cake, palm sugar, toasted coconut, and date with a dry, nutty finish
• 20% ABV

Kokuto, sometimes called Okinawan brown sugar, is an unrefined cane sugar predominantly produced on the Okinawan islands by boiling down sugarcane juice. Kokuto retains and concentrates the natural minerals found in the cane juice such as potassium, calcium, and iron, which contribute to its distinctive flavor. Kokuto De Lequio uses kokuto sourced from the two southernmost Okinawan islands—rich and creamy kokuto from Iramote Island and bitter kokuto from Yonaguni Island. For a raw-sugar liqueur, this drinks surprisingly dry, focusing on the layered nuance of the kokuto rather than sugary sweetness. Try it paired with aged spirits in Old Fashioned-style cocktails or drinks with bitter components such as Espresso Martinis or Negronis.