Products
Liqueurs
Wakayama prefecture’s land is about 81% mountainous, and it has an even, temperate climate. These conditions are ideal for the careful raising of fruit trees, and so it is one of Japan’s leading producers of ume plum, persimmon, and hassaku oranges, among others. Here, we offer liqueurs made with Wakayama fruit, full of the natural blessings of our local climate.
Liqueur
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Kishu-Kanjuku-Nankoubai UMESHU
We steep ripe, fresh-harvested ume for around six months to bring out their full flavor in our umeshu. It’s an ideal aperitif, and is great on the rocks, or with soda water.
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Kishu-Kanjuku-Nankoubai Hachimitu-UMESHU
We steep ripe, fresh-harvested ume for around six months to bring out their full flavor in our umeshu. A touch of added honey gives it a full, but gentle, sweetness.
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Kishu-Kanjuku-Nankoubai Neri-UMESHU
We steep ripe, fresh-harvested ume for around six months to bring out their full flavor in our umeshu. We mix the pureed plums back into the sake after steeping, and add a little honey for a deeper flavor.
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Jabara Sake
Jabara is a citrus fruit with a unique wild flavor. This is a liqueur made with soaked jabaras, a native of Kitayama-mura Japan, in sake.
*JABARA is a trademark or registered trademark of Kitayama-mura.
Liqueur (Selective Distribution)
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Jabarashu
This is a liqueur made with soaked jabaras in sake. This one has a more impressive flavor with a stronger aroma and acidity.
*JABARA is a trademark or registered trademark of Kitayama-mura. -
Sui Umeshu
We steep ripe, fresh-harvested ume for around six months to bring out their full flavor in our umeshu.We fill our steeping tanks with twice the number of plums as usual, up to the very surface of the sake, to create luxurious umeshu with deep, sour-sweet flavors.
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Koi Umeshu
When steeping is done, we take each of the ripe Nanko ume plums out and carefully puree them before mixing them back into the umeshu. This results in a liqueur that retains the feeling, flavor, and enjoyment of eating ripe ume plums.
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Kuro Umeshu
We carefully blend Okinawa-made kokuto raw sugar with our ripe, high-quality Nanko ume plum umeshu. The sake creates a perfect harmony between the inherent sourness of umeshu and the subtle bitterness beneath kokuto’s sweetness.
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Ao-Mikan Liqueur
Summer only. We squeeze early harvest green citrus into a base of our brewery’s sake. The gentle aroma and reserved sweetness are balanced in the mouth with a subtle, refreshing bitterness.
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Ginger Liqueur
Winter only. This liqueur is made by carefully hand-mixing ginger grown in Kochi prefecture into a base of our brewery’s sake.
Shochu
This shochu is made with our brewery's rice kōji and rice alone, and matured for 15 years after distillation. It is a truly mild, aromatic, and gently sweet shochu.
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Kurosionami
Junmai Honkaku shochu. A 15-year aged shochu that is easy to drink, with a gentle mouthfeel.