BRAND STORY
原料からこだわるクラフトラム酒ブランド、LAODI (ラオディ) 。
2006 年、異国の地で自らの理想のラムづくりを追求する日本人が創業したラオス初のラム蒸留所。手作業で畑を開墾し、自社で栽培した無農薬さとうきびを原料とする。畑から一貫した品質管理を行い、高糖度さとうきびの「一番搾りジュース」のみをつかった世界でも希少な"アグリコール製法"を創業時から採用。自動化に頼らず、人間の五感によってさとうきび本来のポテンシャルを極限まで表現し、フルーティーで上質なラムづくりにこだわる。世界品評会では多数受賞。フレンチレストラン、オーセンティックバーから自然派カフェまで幅広く楽しまれる。
Founded in 2006 by a Japanese rum enthusiast pursuing his ideal of rum making in a foreign land, LAODI is the first rum distillery in Laos. The distillery is dedicated to hand-cultivating fields and growing their own pesticide-free sugarcane.
From the fields to the bottle, they maintain stringent quality control, using only the "first press juice" of their high-sugar-content sugarcane. Since its inception, LAODI has been making the rare "agricole style,” capturing the true potential of the sugarcane through the human senses rather than automation.
This meticulous approach results in a fruity and high-quality rum that has garnered numerous awards at international competitions. LAODI is enjoyed in a wide range of settings, from French restaurants and authentic bars to natural cafes.
Lao People's Democratic Republic
東南アジアで唯一の内陸国、ラオス。飛行機で日本からは周辺国で乗り継いで約10時間かかる距離に位置する。国土は日本の本州程度で、約740万人が暮らす仏教国。
元フランス領の名残は食や建物にも残る。米を主食とし、メコン川を生活の中心とした穏やかな生活を送る。
Laos, the only landlocked country in Southeast Asia, is located about a 10-hour flight from Japan, including layovers in neighboring countries. Comparable in size to Japan's Honshu island, Laos is a Buddhist nation with a population of approximately 7.4 million.
The remnants of its former French colonial rule can still be seen in its cuisine and architecture. With rice as a staple food, the people of Laos lead a peaceful life centered around the Mekong River.
経験と叡智で紡ぐラム酒
「世界に通用するクオリティのラム酒づくりに挑戦する」
一人の日本人から始まった物語。
LAODI創業者の一人であり、醸造責任者の井上育三氏。
地元・広島で化学分析機販売会社を経営。仕事でラオスを訪れ、様々な過程を経てLAODIを創業。酒づくりは未経験だったものの、自身が持つ化学的知識や専門家の協力を得て、試行錯誤を積み重ねながら独自のラム酒づくりを行ってきた。
「酒づくりは地味でコツコツ。農業できるかどうか。」
「畑からこだわるからこそ面白い。」
ワインのシャトーのように自ら原料づくりを行うことが大事、と常に語り、他では真似できないラム酒づくりに挑戦し続けている。
The story began with one Japanese man’s challenge to create world-class rum. Ikuzo Inoue, one of the founders and the master distiller of LAODI, used to run a chemical analysis equipment company in his hometown of Hiroshima. During a business trip to Laos and through various experiences, he established LAODI. Although he had no prior experience in distilling spirits, he leveraged his chemical knowledge and collaborated with experts, tirelessly experimenting to create a unique rum.
"Making spirits is a steady, persistent process. It’s all about whether you can farm," he often says. "It's fascinating because we start with the raw materials." Inoue emphasizes the importance of growing their own ingredients, akin to a wine chateau, and continues to innovate in crafting rum that can't be replicated elsewhere.
進み続ける SPIRIT
創業当初は日本市場向けに販売されていたLAODI。
販売数は伸び悩み、従業員とのトラブルや自社農園が大火事に見舞われるなど、いくつもの困難を経験。
しかし創業者・井上氏や現地社員は多くの逆境を幾度となく乗り越え、
これまでにない世界基準のラム酒づくりに挑戦することを決心。
製造方法やボトルデザインを見直し、2014年に新生LAODIとして再出発。
製造の要である蒸留を含む多くの工程を現地の女性社員へ託すなど、未来を見据えた次世代に繋ぐラムづくりを行っている。
Initially, LAODI was sold exclusively in the Japanese market. However, sales struggled, and the company faced numerous challenges, including disputes with employees and a devastating fire at their farm.
Despite these hardships, founder Ikuzo Inoue and his local team repeatedly overcame adversity. They resolved to create a world-class rum unlike any other. After re-evaluating their production methods and bottle design, they relaunched as the new LAODI in 2014.
Looking towards the future, LAODI entrusts many critical production processes, including distillation, to local female employees. This forward-thinking approach ensures the continuity of their innovative rum-making tradition.
