A rich umeshu made with 100% Nanko plums from Kitsuki, Oita Prefecture, aged for 1½ to 2 years. Blended with kasutori shochu distilled from Chiebijin sake lees.
Staff Recommended Pairings
Sweet and sour pork; Miso-simmered mackerel; Tarts; Salted tomatoes
Staff Recommended Vessels
Rock glass = Chilled straight or on the rocksGuinomi = Warm (40–45 °C)