Nihonshujikomi Umeshu

Nihonshujikomi Umeshu from KK Tsukinoishuzouten in Ibaraki uses sake as the macerating base for whole ume plums, distinguishing it from the more common shochu-based umeshu. The sake foundation contributes a milder, rounder sweetness alongside its own fermentation character, resulting in a plum liqueur with nuanced depth and a gentler alcoholic edge.