Story

Our fruit-liqueur work began with ume near our brewery in Yoshino, Nara. We already made umeshu, but we wanted something different from fruit steeped in nihonshu or shochu — the taste of eating ume, or drinking plum juice, still clear in the glass. That search is where our fruit-liqueur line started.

Today we use Japanese ume. Supply shifts with the season across domestic growers, so we do not lock the label to a single origin name. The Yoshino encounter remains the starting point of the work we still do.

Craft

We buy green and fully ripe ume, stone them, trim damaged parts, and process the fruit into paste ourselves. Green ume brings bright acidity; ripe ume brings sweetness and depth — balancing the two pastes is the hard part. We pack the bottle with a generous paste load so pulp stays in the pour.

At Mix strength it stands up to soda and tonic. On the rocks, with soda, or with beer — ume paste in the glass, not a steeped umeshu.

Serve

Start at 1:3 with soda or tonic over ice; or build a Sparkling Ume. Chill the bottle well.

Cocktails

Ume highball

1:3 plum liqueur to soda water over ice.

Sparkling Ume

Pour plum liqueur into a flute or wine glass; top with dry sparkling wine.

Food pairing

Specifications