AKATAN no UMESHU
Green ume from Nishiyoshino is brought together with the brewery’s own honkaku shochu and well water from the Kasugayama foothills, creating a poised Hanafuda expression of sweetness, acidity and mellow depth.
Honkaku-shochu-based umeshu
Bringing Nara ume, house-made shochu and well water together
Green ume from Nishiyoshino is infused with honkaku shochu made by the brewery and well water drawn near Kasugayama. The design keeps the fruit clearly defined while giving it a gentle, rounded frame.
Starting with Nishiyoshino green ume
The taut fruit brings bright acidity and a clean plum character through the sweetness.
Building on house-made honkaku shochu
The shochu gives quiet depth to the sweet-tart ume and rounds the texture through the finish.
Composed for lasting balance
Rather than pushing one element forward, the liqueur aligns sweetness, acidity and mellow body in an even, unforced style.
Mellow depth with sweetness and acidity in balance
Juicy ume aromatics lead into soft sweetness and clean acidity. The palate has enough weight to feel complete without becoming heavy, ending in a calm, gently persistent finish.
Where juicy plum meets a gentle finish
These pairings are not combinations stated officially by the producer; they are a reading drawn from the characteristics recorded on this product page.
This pairing rationale draws on the following reference books: Following the acid-insertion concept in “Logical Pairing,” ume’s bright acidity inserts itself into a dish’s umami-salt balance to form a new harmony; “Food Pairing Encyclopedia” records apricot’s aroma as linked to honey and roasted notes, a direction adjacent to this plum’s own fruit character.
Nara Kasugayama Shuzo, established in 1877
Nara Kasugayama Shuzo was founded in Takabatake, Nara, in 1877. Its Hanafuda-labelled range, launched in 2003, expresses Nara ume through distinctly different textures and styles of liqueur.
From the same producer
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