TSURUUME Ume Kanjuku Nigori
Ripe Nanko umeshu is enriched with Nanko plum and Wakayama peach pulp, joining two fruits through a cloudy texture while keeping fresh acidity in view.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Cloudy umeshu with fruit pulp
Ripe umeshu with plum and peach pulp
TSURUUME Kanjuku forms the base, joined by Nanko ume pulp and peach pulp from Wakayama.
Building on a ripe-plum liqueur base
Umeshu carrying ripe fruit sweetness and acidity supports the centre of the cloudy style.
Creating texture through two fruit pulps
Dense plum meets the softer perfume of peach, creating a rich texture in which both fruits remain distinct.
Plum acidity and peach roundness in one texture
Pulp gives body, while acidity tightens the sweetness and lightens the finish.
Ripe ume, peach and a generous fruit texture
Intense ripe-plum aroma meets the soft sweetness of peach. The palate is dense and pulpy, then ume acidity brings focus and a juicy finish.
Question 1
Which umeshu forms the base?
- TSURUUME Kanjuku
- TSURUUME Suppai alone
- Red-wine umeshu
Read the answer and explanation
Correct answer: A — TSURUUME Kanjuku
TSURUUME Kanjuku is the ripe-ume base.
Question 2
Which two pulps are added?
- Ume and kumquat
- Nanko ume and Wakayama peach
- Ume and grape
Read the answer and explanation
Correct answer: B — Nanko ume and Wakayama peach
Nanko ume and peach pulp create the cloudy texture.
Question 3
What describes the finished style?
- Completely clear
- Only cask-coloured
- Cloudy with fruit pulp
Read the answer and explanation
Correct answer: C — Cloudy with fruit pulp
The finished liqueur retains pulp from both fruits.
Four directions guided by a dense, pulpy texture
TSURUUME Kanjuku Nigori builds on TSURUUME Kanjuku with added Nanko ume and Wakayama peach pulp, giving it a dense, pulpy texture and a juicy acidity. What follows is not a pairing the producer has presented officially, but a reading drawn from the aroma and taste recorded on this page.
There is a principle that a liquid’s viscosity or cloudiness helps match the weight of a dish, a role suited to the pulpy texture of TSURUUME Kanjuku Nigori. A gentle, sweet aroma like peach is also described as softening the intensity of spice, a lens that applies to spiced dishes.
Heiwa Shuzo and the fruit of Kishu
Heiwa Shuzo makes sake in Kainan, Wakayama, and brings that brewing knowledge to the region’s ume and peach through its Tsuruume range.
From the same producer
Only directly relevant products and Bacchus Global stories are shown.
Contact Bacchus Global for product documentation and trade information.
