Kishu Umeshu : For the production of this umeshu, the Nakano BC distillery uses the best quality plum, the nankobaï, a local plum from the Kishu locality in Wakayama. It has a richer taste and more acidity than other varieties. The whole fruit is preserved in bottles.

Kameman Umeshu : A beautiful Umeshu on a sake base. Its amber color with reddish-orange highlights and its smooth mouthfeel with good acidity are immediately appealing. Drink chilled, as an aperitif or at the end of a meal, or with selected pairings.

Tentaka Honkaku Umeshu : An umeshu produced on a base of kasutori shochu, i.e. shochu produced from sake lees, and local plums called Shirakaga ume. An umeshu with umami! because it's rice-based. Sugar is added sparingly, as the plums used are very juicy and fruity.

Hachimitsu Umeshu : A liqueur combining plums and honey, for extra smoothness and a superb cocktail base that's still light and delicate ! Made from Kishu plums, the best plums in Wakayama Prefecture.

Nigori Umeshu : Very lightly filtered, the nose is marked by almonds and plums. On the palate, the wine is lively and tangy. The sweetness is remarkably balanced by the fruit's natural acidity.

Beninanko Umeshu : A rich, flavorful umeshu, it perfectly expresses the aromas, acidity and sweetness of Beni Nanko. These very special plums are carefully selected one by one, and the quantity macerated is 1.5 times greater than that of a classic umeshu.