TSUKIGASE no UMEGENSHU
Tsukigase green ume is steeped in the brewery’s three-year-aged rice shochu, then bottled without filtration or dilution to preserve the fruit’s density, vivid acidity and the shochu’s depth.
Unfiltered, undiluted ume genshu
Steeping Tsukigase green ume in three-year-aged rice shochu
Green ume from Tsukigase is infused in rice shochu aged by the brewery for at least three years. Taut fruit acidity meets the rounded depth of the matured spirit.
Green ume forms the acid backbone
Using firm green fruit rather than relying on ripe sweetness leaves a vivid line of acidity through the liqueur’s concentration.
Bottled without filtration or dilution
Fine fruit-derived matter is retained and no water is added, preserving the viscosity and density of the undiluted expression.
Concentration held together by acidity
Nothing is stripped from the ume, rice shochu or sweetness; green-ume acidity draws those elements into one broad, powerful shape.
Deep gold, vivid green-ume acidity and a long finish
A deep golden colour carries sweet ripe-plum aroma over a quiet grain note from the rice shochu. The palate is viscous and concentrated, with incisive ume acidity and gentle alcoholic warmth extending the finish.
The depth of three-year-aged rice shochu and green-ume acidity overlapping matured, rich dishes
The food affinities for TSUKIGASE no Ume Genshu are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the dense texture and grain aroma created by steeping Tsukigase green ume in three-year-aged, house-made rice shochu and bottling it unfiltered and undiluted, and its fuller 20% body, they are organised into four directions — distinct from its sibling TOROTORO no Umeshu, this reading centres on the concentration and long finish unique to an undiluted genshu.
These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — resonance with heat-derived (Maillard) aroma, umami synergy, acidity suppressing richness, and shared-aroma synergy — and are not an official recommendation from 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.
From the same producer
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