How it is made

Layering two bases with two fruits

House-made rice shochu aged for two years and sake form the base, followed by ripe Nanko ume and Japanese yuzu juice. Natural fruit solids remain, giving the liqueur its cloudy appearance.

A dual base of rice shochu and sake

Rice shochu provides a quiet core, while sake gives the palate a softer line.

Yuzu brightness over ume depth

Yuzu acidity and gentle peel bitterness bring focus to the savoury richness of ripe ume. Shake well before serving.

The result

Restrained sweetness with a long fruit finish

The cloudy texture feels rounded, yet clean yuzu acidity keeps the profile light and composed.

Taste profile

Fresh yuzu, ripe ume and a soft rice-derived texture

Pale and naturally cloudy, with clear yuzu aroma over sweet-tart ripe plum and a subtle grain note. The sweetness is measured, leading to a long finish of acidity and gentle bitterness.

Food affinities

Ripe ume richness and yuzu bitterness, read through a long finish

The food affinities of HANNARI Yuzu Nigori Umeshu are not combinations stated by the producer, but a reading drawn from the characteristics recorded on this page. Built on ripe ume’s savory richness, yuzu’s aroma and bitterness, and a rice-derived cloudy texture, this is organized into four directions.

Toward yuzu’s aroma and bitternessA hot pot seasoned with yuzu-kosho, a sour southern-Thai curry (gaeng som), and citrus-marinated salmon. Citrus aroma and bitterness carry through.

Toward ripe ume’s savory richnessGrilled unagi without sauce (shirayaki), green curry (gaeng khiao wan), and pan-seared foie gras. Each carries a deep, savory richness.

Matching the rice-derived cloudy textureSoba with grated yam, a fish rice porridge (khao tom pla), and risotto. Each shares a soft, cloudy texture.

Matching a restrained sweetness and long finishDashi-simmered rice, a rich tom yum (nam khon), and consommé. Each offers a long, savory finish without heavy sweetness.

This combines matching citrus aroma, layering savory-umami families, and matching texture; for the restrained sweetness, a structural approach avoids lightly sweetened dishes in favor of savory-forward ones.

Pairing guide — Umeshu

The producer

Kitagawa Honke, brewing in Fushimi since 1657

Kitagawa Honke has made sake in Fushimi, Kyoto, since the early Edo period. The brewery extends its work with local water and rice fermentation into shochu and fruit liqueurs.

Official producer website

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HANNARI Yuzu Nigori Umeshu