OOIRI Nigori Ume-shu Daku-Daku
A generous mass of ripe-ume pulp is left unfiltered and joined by the brewery’s KOTSUZUMI sake, creating a cloudy umeshu that feels closer to eating the fruit than simply drinking it.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Unfiltered, fruit-dense umeshu
Keeping pulp at the centre of the liqueur
Ripe-ume pulp remains in abundance and is integrated with a base containing the brewery’s KOTSUZUMI sake, placing fruit ahead of liquid clarity.
Preserving ripe-ume pulp
Peach-like aroma and sweet-tart ume are retained as physical fruit density.
Finishing without filtration
The pulp is not stripped away, preserving deep cloudiness and particles that can be felt on the palate.
Closer to eating than drinking
Both sweetness and acidity are high, and the chew of the fruit becomes part of the drink’s identity.
Ripe ume, peach and an extraordinary fruit texture
Opaque deep yellow, with ripe-ume and peach-like aroma. Pulp is tangible through the viscous liquid, carrying an intensely sweet-tart finish.
Question 1
Which fruit pulp is retained?
- Ripe ume
- Peach alone
- Yuzu alone
Read the answer and explanation
Correct answer: A — Ripe ume
The liqueur retains abundant ripe-ume pulp.
Question 2
How is the pulp kept in the finish?
- By filtering it out completely
- By leaving the liqueur unfiltered
- By drying it in a cask
Read the answer and explanation
Correct answer: B — By leaving the liqueur unfiltered
An unfiltered finish retains the cloudy pulp.
Question 3
Which house-made alcohol joins the base?
- Red wine
- Beer
- KOTSUZUMI sake
Read the answer and explanation
Correct answer: C — KOTSUZUMI sake
The base includes the brewery’s KOTSUZUMI sake.
Dishes that layer onto ripe ume’s pulp
OOIRI Nigori Ume-shu Daku-Daku leaves the pulp of ripe ume unfiltered and abundant, built on a base that includes the producer’s own sake, Kotsuzumi. The pairings below are not an official recommendation from the producer, but a reading based on the flavor characteristics recorded on this page.
Following the texture axis described in Logical Pairing, this reading pairs the granular texture of the unfiltered pulp with dishes carrying their own thickness or grain. The way the ripe ume’s peach-like aroma resonates with fruit-based dishes follows the shared-aroma-compound idea in The Science of Food Pairing (summary).
Nishiyama Shuzoujou, established in Tamba in 1849
Founded in Tamba, Hyogo, in 1849, Nishiyama Shuzoujou is the maker of KOTSUZUMI sake and a range of liqueurs that preserve the character of ume fruit.
From the same producer
Only directly relevant products and Bacchus Global stories are shown.
Related stories
Contact Bacchus Global for product documentation and trade information.
