How it is made

Supporting ume with honkaku shochu and less sugar

Single-distilled honkaku shochu forms the core of the base, allowing the fragrance and acidity of Nishiyoshino green ume to show without being covered by sweetness.

Putting green-ume acidity first

The fresh, forceful acidity of Nishiyoshino fruit sits at the centre of the profile.

Restraining sugar, preserving spirit character

Measured sweetness lets the gentle raw-material notes of honkaku shochu coexist with the ume.

The result

Umeshu with the lightness of a table drink

A non-sticky palate and quick finish keep the profile light alongside food.

Taste profile

Gentle green-ume aroma, vivid acidity, clean finish

Soft green-ume fragrance precedes bright, firm acidity, supported by restrained sweetness. The finish is short, clean and free of weight.

Food affinities

Green ume acidity and a clean shochu body, read through everyday food

The food affinities of HANAFUDA no UMESHU are not combinations stated by the producer, but a reading drawn from the characteristics recorded on this page. Built on green ume’s crisp acidity, restrained sweetness, and the clean body drawn from its honkaku shochu base, this is organized into four directions.

Toward green ume’s crisp acidityHorse mackerel tataki with ume paste, a tart green-mango salad (yam mamuang priao), and a green-apple vinaigrette. Brisk acidity runs through all three.

A restrained sweetness that stays out of the wayGrilled fava beans, a plain tofu soup (tom jued tao hu), and white-fish carpaccio. Simple dishes let their own ingredients lead, as the liqueur does.

Toward the shochu-derived clean bodySalt-seasoned yakitori, a rustic Thai vegetable soup (gaeng liang), and olive-oil grilled white fish. Each keeps a clean, unclouded body.

Everyday dishes for a table-ready lightnessOnigiri with pickles, stir-fried water spinach (pad pak boong fai daeng), and quiche. Everyday dishes for an everyday liqueur.

Matching acidity families, and choosing lighter dishes in step with the liqueur’s restrained sweetness, both follow a structural approach based on the intensity of sweetness and acidity.

Pairing guide — Umeshu

The producer

Nara Kasugayama Shuzo, established in 1877

Established in 1877, Nara Kasugayama Shuzo works with Nara water and fruit across its distinctive Hanafuda-labelled umeshu range.

Official producer website

From the same producer

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