Nanko, Beni-ume, Oshuku… Japan has over a hundred different varieties of plums, each with its own strengths and weaknesses, imparting a unique texture and flavor to umeshu. For the sake of simplicity, most commercial umeshu uses only a single plum variety. This time, however, we’re featuring a distinct creation that blends “Kishu Nanko” plums with “Niigata Koshiume” plums—bringing together the best of both to produce an umeshu that’s both rich and multi-layered!

Crafted by Fukugan Shuzo in Niigata Prefecture, this umeshu uses their own sake as the base and is limited to just 1,500 bottles each year. It’s not easy to get your hands on one—sales are limited to the brewery itself and two roadside stations (“Michi-no-Eki”) in Niigata, making it extremely rare on the market. But rarity doesn’t always mean quality—let’s open a bottle and see how it tastes!

Pouring into a glass, the texture already appears far more rounded than typical umeshu. On the nose, it’s a 60/40 blend of honey and plum tartness. Take a sip and you’ll notice a full, expanding sensation on the tongue, with sweet plum notes blooming across the palate and the alcohol level impressively restrained, making it very easy to drink. As the flavor develops, the tartness of the plum gradually comes to the forefront, leaving a lingering, extended finish.

Usually, an umeshu this full-bodied tends to be a bit cloying, but this creation completely avoids that pitfall. It’s rounded, easy to drink, perfectly balanced between sweet and tart—so delicious you’ll want another glass. A truly outstanding umeshu!