Volume：700ml
ABV：15%

In Hong Kong, when people make homemade umeshu, they usually choose sake, shochu, brandy, or whisky as the base spirit. Awamori from Okinawa has the high ABV and affordable price, yet because of its strong flavor, it is rarely selected.

In fact, awamori-based umeshu can be remarkable. The unique aroma of awamori pairs surprisingly well with ume, sometimes creating flavors that other bases simply cannot achieve. After trying many different awamori umeshu, we eventually chose this “Ryusen Umeshu”—showcasing awamori character without becoming overwhelming, making it perfect for umeshu lovers looking for something new.

Opening the bottle, the aroma is already completely different from regular umeshu: the intensity of awamori, herbal freshness, touches of brown sugar sweetness, and ume acidity build layers that resemble umeshu, yet also hint at traditional herbal notes—very distinctive. The palate has moderate sweetness, with rich awamori flavor blending beautifully with ume. Clean finish, not sticky, smooth and pleasant.

Awamori is Okinawa’s traditional distilled spirit with over 600 years of history, made using Thai rice and black koji. Ryusen Distillery in Nago City is famous for producing intensely flavored awamori. They macerate premium Nanko ume from Wakayama into their awamori and add brown sugar and white sugar, creating this special umeshu.