Ryokucha Umeshu is made from a particular kind of prune that we can only find in the Kishu region, Wakayama. Recognized as one of the best varieties in Japan it gives a very balanced taste that ranges between sweetness, acidity and bitterness. Lots of originality with this green tea Umeshu 緑茶梅酒...

Akaï Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness. Soft, vegetal notes for this shiso umeshu <span...

Hachimitsu Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness. Soft, and weetness for this honey umeshu <span...

A variation around classic umeshu, Kokutou Umeshu is made by Asahara Shuzo on a basis of Japanese black sugar. Silky and unctuous, with notes of black sugar, honey, cereals, and a beautiful dominance of plum. To enjoy on ice or to use as a base for cocktails. A black sugar based umeshu 黒糖梅酒...

An umeshu is made from "Beni Nanko" plums, a variety representative of Wakayama prefecture, recognisable by its red colour which covers more than a third of its surface. Beni Nanko umeshu is rich and flavoursome, perfectly expressing the aromas, acidity and sweetness of these particular plums. A luxurious umeshu <br...

Six bottles of Umeshu with different production methods. Whether it's lightly filtered, flavored with honey or made from sake lees, you'll find something to satisfy your taste buds. Selection of 6 different bottles : - Kishu Umeshu - Kameman Umeshu - Tentaka Honkaku Umeshu - Hachimitsu Umeshu<br...

She is lively and tangy, sweet, but remarkably balanced by the natural acidity of the fruit that is found thanks to the low filtration. It is marked by almond, especially the nose, and plum. A rich Umeshu thanks to a kight filtration にごり梅酒　麻原酒造（埼玉県） 50cl ....

An umeshu made from 4-year-old sake in which Nanko plums are infused. The sweetness on the palate is well controlled and balanced by persistent acidity. An umeshu to be served warm, at room temperature or chilled. Umeshu on an aged sake base 悠久の梅酒 雫 四年熟成古酒仕込　金門秋田酒造（秋田県 <span...

For the production of this umeshu, the Nakano BC Distillery Uses the best plum quality, nankobai, a local plum from Kishu locality in Wakayama. It has a richer taste and more acidity than the other varieties. Whole fruits are kept in bottle. Produced from a very particular strain of plum from the Kishu region <span...

Kameman, known for its sake from aïgamo-grown rice, provides us a very nice umeshu, on a sake base of course. An amber color with red-orange glints, a nice sweetness, with a good acidity. To enjoy fresh, for aperitif or at the end of meal, but also on selected food pairings. The...

An umeshu produced 100% on a basis of kasutori shochu, i.e. a shochu produced from sake lees, and local plums called Shirakaga ume. An umeshu with umami! because we are on a rice basis. The addition of sugar is moderate because the plums used are very juicy and bring a lot of fruit. Produced on a basis of kasutori shochu <br...

Developed according to a particular process: plums from the Fukui region are maturated after harvest but are not incorporated as is. A juice is extracted by a "fune" press (used to filter sake), before being combined with a Junmania produced from Gohyakumangoku rice. The sensations of sake are very present on this umeshu <br...