Volume：700ml
ABV：12%

Adding cinnamon to desserts is like a magic spell—it always elevates the aroma and flavor to another level. Think of apple pie, gingerbread men, or a cup of warm mulled wine: the rich, inviting scent and gentle spiciness of cinnamon are always enchanting, especially on a cold, rainy winter’s day when its cozy, healing warmth is so comforting. So, what kind of magic happens when this beloved spice is boldly combined with sweet umeshu? Let’s find out!

On the nose, there’s an immediate burst of cinnamon and green plum, intensely fragrant and alluring. The palate is medium-bodied with a pronounced woody cinnamon flavor. You’d expect the spice to dominate, but midway, the tartness of green plum arrives, creating a seamless harmony that perks up the senses! The finish is crisp and refreshing with no lingering sweetness, making you want another sip to relive this magical 1+1=3 combination.

Official serving suggestions: enjoy straight, or mix with soda water (1:2 ratio). For food pairings, this umeshu works beautifully with curry, meats, or spicy dishes.

Cinnamon, made from the dried bark of trees in the laurel family and native to Sri Lanka, is among the world’s oldest spices—mentioned as early as 2000 BC, even appearing in the Old Testament. In ancient times, cinnamon was as precious as ivory and gold, reserved as tribute for royalty or offerings to the gods—truly prized!

Toyonaga Shuzo, established in 1894, boasts 128 years of experience in shochu making. Known for popular labels like “Mugishiru” and “Cardamom Take7,” their creations often break new ground in flavor and have sparked trends in Japan.