Hombo Shuzo (Mars), known for its famed “Komagatake” whisky, is also a producer of fine umeshu. In order to ensure complete quality control from start to finish, Hombo Shuzo established its own orchard, “Genjiro Bairin,” in Kagoshima. This umeshu is the only one made entirely from their estate-grown plums, and is named after the orchard itself—positioned as the brewery’s most premium plum wine.

The green plums are home-grown, and the base spirit is their own sweet potato shochu, distilled in-house. Bottled at a robust 19% ABV, this umeshu undergoes only minimal filtration, allowing some plum sediment to remain. For this reason, the wine is packaged in a red wine bottle, so the sediment settles naturally in the punt (the bottle’s bottom indentation).

When poured, the aroma opens with a hint of whisky-like spirit, then transitions into the scent of preserved plums (hua mei), with a pronounced tartness that stimulates the palate. On tasting, the mouthfeel is rich and oily, with restrained sweetness. The flavor is deep and full, with a long finish and a punch of alcohol—an overall robust, masculine impression, and a complex, rewarding drink.

This is not an “easy-drinking” umeshu, but its higher ABV brings a depth rarely found in typical plum wines.