Satoshi Nakasone, the founder of Nakasone Kokuto, quit his company job to make kokuto (Okinawan brown sugar) when he was 32 years old after an ojii (the affectionate name for grandfather or older man) gave him authentic kokuto to taste. Nakasone Kokuto lovingly makes their kokuto using old-fashioned manufacturing methods developed early in the 17th century. The sugarcane is harvested when the sugar content is at its peak and the juice is squeezed within a day or two to preserve its freshest. Only the juice from the first squeeze (known as ichiban shibori) is used as the first press is considered the purest. Skilled craftsmen then boil the juice for over five hours while constantly monitoring the heat and skimming away impurities to remove any bitterness and to maintain the natural sweetness and minerals. The process results in an exceptionally pure kokuto with a strong, robust flavor and deep brown color.
