How it is made

Layering whisky aroma over a clear umeshu core

Whisky is blended into umeshu made with Nara-grown fruit. The plum’s bright sweetness and acidity remain central, while the aromatic range and depth are extended.

Nara ume creates the sweet-tart core

The fruit’s aroma and acidity establish an unmistakable umeshu foundation.

Whisky adds another register

Rather than defining the whisky by origin or style, the blend brings toasted character, gentle bitterness and a smoky suggestion to the plum.

The result

Bridging plum liqueur and whisky

The fruit remains recognisable as the spirit gains weight, allowing the blend to show different aspects when served neat, over ice or with soda.

Taste profile

Sweet-tart ume, quiet smoke and a gently bitter finish

Bright plum aroma is joined by toasted and smoky whisky notes. The sweetness stays measured, while soft bitterness and warmth carry the palate into a mature, lingering finish.

Food affinities

Plum sweet-tartness and whisky smokiness, read through mature food

The food affinities of HANAFUDA no WHISKY UMESHU Matsu ni Tsuru are not combinations stated by the producer, but a reading drawn from the characteristics recorded on this page. Built on plum’s sweet-tart core layered with whisky-derived smokiness, soft bitterness, and a long finish, this is organized into four directions.

Centered on plum’s sweet-tartnessGrilled-mackerel pressed sushi, a Thai mackerel salad (yam pla tu), and smoked salmon with capers. Sweet-tart fish dishes echo the plum core.

Toward the whisky’s smokinessSmoked egg, a Thai grilled-eggplant salad (yam makheua yao), and smoked cheese. Smoky character is matched directly.

Matching the soft bitterness and long finishTempura of butterbur sprouts, a spicy Thai forest curry (gaeng pa), and dark chocolate ganache. Each carries its own bitterness into a long finish.

A mature dish for the ripened depthMiso-simmered beef tendon, a northern-Thai braised pork curry (gaeng hang lay), and herb-braised beef cheek. Each is a long-cooked, deep-flavored dish.

This combines matching aroma families (smoky notes), a structural approach that layers bitterness against bitterness, and pairing with the depth of long-cooked dishes.

Pairing guide — Umeshu

The producer

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.

Official producer website

From the same producer

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