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 (Year-round Lineup)
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.
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.
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.
This liqueur is made with jabara citrus, grown in Wakayama’s Kitayama village. These citruses are marked by a wild flavor, and are steeped in our sake to create a fine liqueur.
Liqueur (Retail Outlets)
This liqueur is made using jabara citrus fruits steeped in sake. Its aroma and acidity leave a lasting impression.
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.
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.
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.
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.
Winter only. This liqueur is made by carefully hand-mixing ginger grown in Kochi and Wakayama prefectures into a base of our brewery’s sake.
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.
Junmai Honkaku shochu. A 15-year aged shochu that is easy to drink, with a gentle mouthfeel.