타이텐시라기쿠 우메슈 고슌바이

This umeshu from Shiragiku Shuzo in Takahashi City, Okayama is made by macerating local plums in a sake base and aging the blend for approximately one year in the brewery. The sake-based infusion produces a mellow, aromatic plum liqueur with depth and smoothness distinct from those made with shochu or white liquor, and an alcohol content around 12%.