“ICHI” from Wakayama Plum Grower Umeyoshi and Kura Master
In 2026, Kura Master, the acclaimed competition for Japanese sake, shochu, and liqueurs, convened in France. In its fiercely contested umeshu category, a single bottle captured the prestigious Judges’ Award: “ICHI,” crafted by Kishu Honjo Umeyoshi Co., Ltd., a revered plum grower in Minabe, Wakayama Prefecture. It is a pale pink expression, uniquely built upon a foundation of traditional awamori.
Chosen Blind by French Palates
Kura Master stands as a benchmark for Japanese alcoholic beverages, evaluated exclusively by French culinary professionals. The judging panel features master chefs honored with the title of MOF—Meilleur Ouvrier de France—alongside top-tier sommeliers and bartenders from legendary hotels and restaurants. Entries are evaluated blindly, with all brand identities entirely concealed.
In the 2026 tasting, ICHI secured the Judges’ Award, the highest distinction within the category. This accolade is never granted merely for participation; it is the definitive result of French experts assessing the liquid on its intrinsic merit alone. A bottle born from a small, dedicated plum-growing family in Wakayama has earned the highest praise from culinary arbiters across the sea.
Made Not by a Brewery, but by a Plum Grower
Kishu Honjo Umeyoshi, the creator of ICHI, is not a traditional sake brewery. Instead, it is a dedicated plum farm in Minabe with a heritage spanning nearly a century. Having nurtured these orchards for generations, the family incorporated the business in 1986. By 2009, they became the first to secure a liqueur production license within Minabe’s specialized umeshu district.
What sets Umeyoshi apart is its estate-grown philosophy, managing the entire lifecycle in-house—from cultivating the plums to steeping, aging, and bottling the final expression. In the world of fine wine, this mirrors the concept of a “domaine,” a producer that crafts wine exclusively from its own vineyards. ICHI is not made with fruit sourced from disparate markets, but with plums grown entirely within Umeyoshi’s own orchards. This singular focus gives the flavor its unmistakable, authentic backbone.
Where Awamori Meets Kishu Plums
The character of ICHI is rooted in Ryukyu awamori from Okinawa, a historic distilled spirit crafted from rice and black koji. Into this robust base, fully ripened Kishu Nanko plums are introduced—harvested by hand only when they have turned a vibrant yellow on the vine, and steeped on the very same day. The sole sweetener used is rock sugar; no acidulants, artificial flavorings, or colorings are permitted, ensuring an additive-free, authentic umeshu.
Okinawa and Wakayama are geographically distant, yet they find a beautiful alignment inside a single bottle. This shared heritage of koji culture lends the pairing an unspoken, harmonious connection. At 13% alcohol by volume, ICHI does not allow the potent character of awamori to overpower the palate; instead, the bright acidity and deep umami of the plums remain the elegant heart of the drink.
Why Is It Pink?
ICHI’s delicate, pale pink hue owes nothing to artificial additives. It is derived entirely from Tsuyuakane, a rare, prized variety created by crossing a Japanese plum with a Japanese plumcot. Both its skin and flesh mature into a deep red, and these natural pigments, combined with other select reddish plums, yield the drink’s soft, luminous pink glow.
The ancient plum-growing system in the region encompassing Minabe was designated a Globally Important Agricultural Heritage System (GIAHS) in 2015. This global accolade honors an agricultural model that balances coppice woodlands and plum orchards while nurturing biodiversity through honeybee pollination. The pristine plums cultivated within this protected landscape are the true starting point of ICHI.
A Passion for the First
The name “ICHI,” meaning “one,” signifies far more than a simple digit. The name honors the spirited founder, Kazuyoshi Yamanishi, who held a lifelong passion for being a pioneer. This drive explains the company’s relentless pursuit to become the very first to obtain a liqueur production license in the region’s specialized district.
Nearly a century after the family first tended the soil, that enduring passion to lead has been quietly rewarded with the highest honor in France. Behind this elegant, pale pink bottle lies a narrative of dedication—one that resonates quietly, even in the heart of Bangkok. (Mr. Bacchus)
This article is intended solely to explore the blending craftsmanship and cultural heritage of Kishu Honjo Umeyoshi and its umeshu “ICHI”, and does not aim to promote or encourage the consumption of alcohol. / บทความนี้จัดทำขึ้นเพื่อนำเสนอข้อมูลเกี่ยวกับศิลปะการผสมผสานและมรดกทางวัฒนธรรมของ Kishu Honjo Umeyoshi และอุเมชู “ICHI” เท่านั้น มิได้มีเจตนาเพื่อส่งเสริมหรือโฆษณาเครื่องดื่มแอลกอฮอล์ สำหรับผู้มีอายุ 20 ปีขึ้นไป โปรดดื่มอย่างรับผิดชอบ