How it is made

Ripe ume, ten years and multiple casks

Nanko umeshu matures in different casks, accumulating distinct aromatic layers over a decade.

First, building a concentrated plum core

The base liqueur begins with the sweetness, acidity and stone-derived depth of ripe fruit.

Adding layers through oak and time

Different casks contribute their own wood aroma and tannin before the components settle into one long finish.

The result

From plum fruit to the complexity of an aged spirit

The identity of ume remains visible as dried-fruit, wood and toasted notes emerge around it.

Taste profile

Ripe ume, dried fruit, wood and length

Dense plum aroma carries layers reminiscent of dried fruit, vanilla and toasted wood. Acidity and cask tannin frame the rounded sweetness, leaving a deep, persistent finish.

Food affinities

Ten years of cask depth, matched by weight and finish

The food affinities of FURUTSURUUME Ume 10 years old are not combinations stated by the producer, but a reading drawn from the characteristics recorded on this page. Built on ten years of multi-cask maturation — dried-fruit and vanilla notes, toasted aromatics, and a long finish supported by acidity and tannin — this is organized into four directions.

Toward the cask’s toasted aromaCharcoal-grilled duck, Thai grilled chicken (gai yang), and roast duck breast. Charred aroma echoes the toasted cask character.

Toward dried-fruit concentrationWalnut and dried-persimmon shira-ae, Massaman curry, and a dried-fruit-and-nut cheese board. Concentrated fruit and toasted nuts echo the liqueur’s depth.

Acidity and tannin meeting richnessGrilled eel (unagi kabayaki), Thai grilled pork (moo yang), and duck confit. Acidity and tannin meet the richness without losing definition.

A defined dish for a long finishBeef jibuni (thick-sauced simmered beef), Thai five-spice braised pork (moo palo), and aged cheddar with honey. Dishes with a lingering, savory thread sit alongside the long finish.

Long-matured liqueurs are generally understood to pair well with foods that share toasted, concentrated-fruit aromatics, or that offer a structural counterpoint through acidity and tannin against richness. Both an aroma-matching approach and a structural, acid/tannin-based approach are used here.

Pairing guide — Umeshu

The producer