KOTSUZUMI Plumtonic Baishin
Nanko plums meet the softness of sake and the structure of white brandy in a two-stage maceration, creating layered depth and a clean, lingering finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Two bases, joined in two stages
Large Japanese Nanko plums are first steeped in 40% white brandy, then layered with umeshu made on the brewery’s own sake base. Brandy brings aromatic lift and structure; sake gives the palate its smooth, rounded depth.
White brandy maceration
Nanko plums are steeped in white brandy to draw out aroma and structure.
Sake-based umeshu
The brandy-macerated plums are combined with umeshu made on a sake base.
Whole plums in a glass amphora
Inspired by an amphora seen in Italy, the vessel displays whole plums inside the glass and comes with a clear ladle. Pouring it tableside becomes part of the product experience, not simply a way to serve the liqueur.
The story behind this bottle
A conversation across three places. About eight minutes.
Question 1
Which order does the page give for Plumtonic Baishin?
- Steep Nanko plums in white brandy, then combine the plums with sake-based umeshu
- Age sake-based umeshu in oak first, then add fruit juice
- Distil the plums, then ferment that spirit in an amphora
Read the answer and explanation
Correct answer: A — Steep Nanko plums in white brandy, then combine the plums with sake-based umeshu
“How it is made” places the white-brandy steeping first and the combination with sake-based umeshu second.
Question 2
According to the page, what was inspired by an amphora seen in Italy?
- A ceramic vat used to ferment the plums
- A jar-shaped glass bottle showing the whole plums
- The name of the Nanko-plum variety
Read the answer and explanation
Correct answer: B — A jar-shaped glass bottle showing the whole plums
The amphora inspired the vessel’s shape. The page describes a glass bottle containing whole plums, not plum fermentation in a ceramic amphora.
Question 3
Which other spirit does the podcast name among Nishiyama Shuzoujou’s products, besides sake and umeshu or liqueurs?
- Kuma shochu
- Scotch whisky
- Grappa
Read the answer and explanation
Correct answer: C — Grappa
The audio names grappa. But the fact that the brewery also makes grappa does not prove why brandy was chosen for Plumtonic Baishin.
Plum depth without an overtly sweet finish
A gentle plum aroma is layered with the fuller fragrance of brandy. The palate is rich yet smooth, with restrained sweetness and a long, fresh plum finish followed by mild warmth.
One bottle, several service formats
Serve it straight to show the full layering, over ice for a calmer aromatic profile, or lengthened with soda. Its restrained sweetness and brandy-led structure also make it a useful base for signature cocktails.
Kura Master 2025
Gold Medal in the Umeshu Competition, judged in Paris. The distinction is attributable to this product.
Nishiyama Shuzoujou, Tamba — since 1849
Nishiyama Shuzoujou was established in Tamba, Hyogo, in 1849. Kotsuzumi was named by the haiku poet Takahama Kyoshi. The brewery works across sake and liqueur, and Plumtonic Baishin brings those two areas together through a sake-based umeshu and an amphora-inspired vessel.
From aperitif to cocktail
- As an aperitif
- Alongside Japanese cuisine
- Alongside Western cuisine
- As the core of a signature cocktail
Related products
Two liqueur routes and one sake reference from the same brewery.
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