This plum liqueur is produced at Aoki Shuzo's Aichi brewery, established in 1805, where the Komeso brand is crafted using traditional kimoto and yamahai fermentation methods as the foundation of the production philosophy. The umeshu is made by macerating ume plums in a sake base, a practice common among sake breweries in Aichi, drawing on the region's long tradition of both plum cultivation and craft brewing.
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