Umeshu (plum liqueur) is now commonly enjoyed as a food pairing in Japan. The suitability for pairing largely depends on the acidity and how it is expressed in the drink. The “Otoro” Umeshu by Niwa no Uguisu is a top choice, with perfectly balanced acidity—making it an excellent companion to food.

What makes this umeshu special is its production method: fresh plum flesh is crushed and soaked in rich, sake-lees shochu, resulting in a thick, almost jam-like texture. When poured, the glass is full of plum pulp—appealing in both look and mouthfeel. The aroma is fresh and tangy, whetting the appetite even before the first sip. On the palate, the plum’s acidity is gentle and refined, layered on a full-bodied base, creating a mouthwatering, palate-cleansing effect. Add a few ice cubes and pair with bold, rich-flavored cuisine—each bite and sip a delightful indulgence.

“Otoro” actually refers to the prized fatty belly cut of tuna, renowned for its richness—an apt comparison, as this umeshu is seen as a “premium cut” in its category. In 2011, it won the prestigious “Tenka Gomen” award at the Tenman Tenjin Umeshu Competition. This title can only be given to a bottle that remains the judges’ top pick for ten consecutive days of home tasting, after which it is retired from all future competitions—a true “Hall of Fame” umeshu.

Yamaguchi Shuzo, the maker, has been brewing sake for over 190 years but found its true direction in the 1990s—mastery of acidity. According to current president Tetsuo Yamaguchi, the secret to great sake and umeshu lies in clean, balanced acidity, which elevates food and enhances enjoyment.

Looking for an umeshu to stimulate the appetite and shine at gatherings? This is the one for you!