ROCOCO developed its recipe with the goal of honoring Japan's exceptional food culture by developing a beer worthy of the prestige of Japan's storied fine dining restaurants. The ROCOCO recipe development process began by listening carefully to the chefs, sommeliers, and customers of famous Tokyo restaurants to thoroughly understand the needs, feelings, and concerns of fine dining restaurants and fine dining customers — from flavor and the presence the beer carries during a meal, to its lingering finish and visual impression.

To attain the highest quality by global standards, we collaborated with Dr. Hugo Patino, a world-leading beer recipe development expert with over 30 years of experience based in California — the global hub for cutting-edge brewing technology. Prototype samples were developed in California, air-shipped to Japan, and tasted by fine dining restaurants and customers. Over 18 months, we continuously refined the recipe based on their feedback, working alongside leading chefs and sommeliers to pursue a flavor that perfectly complements delicate cuisine.

The aesthetic principles of "wabi-sabi" in Japanese cuisine and craftsmanship were a key source of inspiration for the development of the ROCOCO recipe. Our ingredients are of the highest quality — premium malt and hops, and the naturally purified spring water of Mount Fuji. ROCOCO is naturally carbonated, which results in very fine carbonation (bubbles) and a delicate texture that doesn't give you the filling sensation of a typical beer.

By stripping away ornamentation and distilling beauty to its essential core, ROCOCO is a beer born of an elegant brewing philosophy — one that creates a seamless harmony with cuisine, transcending mere function to become a true "brewing philosophy of beauty."