TSURUUME Ume Kanjuku
Tree-ripened Kishu Nanko ume, allowed to fall naturally, brings ripe-fruit depth to a clear umeshu shaped by sake umami and finely drawn acidity.
Ripe Nanko umeshu
Waiting for the ume to fall at full ripeness
Ripe Kishu Nanko ume is infused into the base, bringing the fruit’s rounded depth together with the savoury breadth of sake.
Selecting naturally fallen fruit
Allowing the ume to ripen on the tree develops a softer perfume and fuller fruit character than green fruit alone.
Supporting it with sake
Sake and neutral spirit form a clear base that frames the ume’s sweet-tart character without clouding its definition.
Concentration with clarity
The fruit feels generous, yet a precise line of acidity keeps the finish composed rather than heavy.
Ripe ume, honey and citrus with a long, smooth finish
Sweet ripe-plum and honey aromas meet touches of citrus and steamed rice. The palate is silky, with fine acidity carrying the generous fruit into a crystalline finish.
Four directions guided by a smooth, lingering finish
TSURUUME Kanjuku is a plum liqueur made from Kishu Nanko ume left to ripen naturally on the tree, supported by the umami of a sake base, with aromas recalling honey and citrus and a smooth texture. 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 matching acidity and sweetness to a rich, savoury dish brings the flavours into balance, a role suited to the smooth sweetness and fine acidity of TSURUUME Kanjuku. Citrus nuance is also described as sharing a direction with seafood aroma, a lens that applies to salt-grilled fish.
Heiwa Shuzo, established in Kainan in 1928
Founded in Kainan, Wakayama, in 1928, Heiwa Shuzo works across sake, liqueurs shaped by local fruit and craft beer.
From the same producer
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