Two Expressions, One Orchard: The Craft of Wakayama Umeshu

Hon-mirin for Fuu, craft gin for Yii. Two approaches to umeshu begin with Nanko plums from the same farm.

Two expressions, born from the same soil, take different paths. Though both begin with tree-ripened Nanko plums grown in Minabe, Wakayama, Fuu and Yii have distinct compositions. The difference lies in the base chosen for steeping and the source of sweetness.

CU9, based in Minabe, develops “CU9-Fuu / Mirin Base” and “CU9-Yii / Gin Base.” Fuu uses hon-mirin, a traditional sweet rice-based seasoning containing alcohol, while Yii uses craft gin. Their alcohol contents also differ: Fuu is 8% ABV and Yii is 26% ABV.

What unites them is the fruit. Both use Nanko plums from CU9’s own farm, allowed to ripen on the tree before being harvested by hand. From this shared starting point, one approach draws on rice-derived sweetness, while the other adds the botanical aromas of gin.

Fuu: Sweetness Drawn from Hon-Mirin

Fuu is made with “Me,” a hon-mirin offered by Kanda Toshimaya. CU9 developed Fuu by steeping fully ripe Nanko plums in this hon-mirin for six months.

No sugar is added when making Fuu. This does not mean that it contains no sugars: the hon-mirin base already contains sugars derived from rice. “No added sugar” and “sugar-free” are different claims.

According to CU9, Fuu is bottled without adding water, with its fine sediment, known as ori, left intact. The production method combines the sweetness of hon-mirin with the acidity of ripe plums.

Hon-mirin is widely known as a seasoning in Japanese cooking. In Fuu, it serves another role: the base in which the plums are steeped.

Yii: Plum Aromas Meet Craft Gin

Yii uses “Sakaki,” a craft gin distilled in Wakayama. Gin is a distilled spirit flavored with plant-derived ingredients such as juniper berries. These peels, leaves, seeds and other materials are known as botanicals.

In Yii, the aroma and acidity of Nanko plums combine with the gin’s herbal and spice-like aromas. The fruit is only part of the aromatic profile; the base used for steeping contributes its own character.

The source of sweetness differs, too. Yii uses beet sugar, made from sugar beet. Fuu draws sweetness from hon-mirin, while Yii combines gin, plums and beet sugar. Looking at the ingredients makes the distinction between these two umeshu clear.

A Network of Craftspeople Behind Each Bottle

Neither expression is made by CU9 alone. The labels for Thailand identify Yokoyama Shokuhin as Fuu’s manufacturer and Kishu Honjo Umeyoshi as Yii’s manufacturer. Both businesses are based in Nishihonjo, Minabe.

Kanda Toshimaya is responsible for the hon-mirin brand, while Plum Foods’ Kishu Kumano Distillery makes the gin. Plum growing connects with the separate work of making hon-mirin, gin and umeshu.

Alcohol percentage alone cannot explain the difference between Fuu and Yii. What are the plums steeped in, and where do the sweetness and aromas come from? Those choices reveal the different combinations of ingredients and techniques contained within the single name “umeshu.”

Related feature: Fuu and Yii: Two Umeshu, Five Perspectives

This article explores the ingredients, production methods and cultural background of CU9’s Fuu and Yii. It does not promote or encourage alcohol consumption. Intended for readers aged 20 and over.

บทความนี้นำเสนอข้อมูลเกี่ยวกับวัตถุดิบ วิธีการผลิต และภูมิหลังทางวัฒนธรรมของ Fuu และ Yii จาก CU9 มิได้มีเจตนาส่งเสริมหรือโฆษณาเครื่องดื่มแอลกอฮอล์ สำหรับผู้อ่านอายุ 20 ปีขึ้นไป