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The Midorinoshima team
Fruit liqueurs are part of traditional japanese drinks, especially Umeshu, the famous Japanese prune liqueur.
It contains less alcohol (about 12°) and is not as sweet as most European liqueurs. It can be enjoyed as an aperitif, or as a light digestive with dessert. They are also a wonderful base for cocktails.
<p style="text-align: justify;">An umeshu produced 100% on a basis of kasutori shochu, i.e. a shochu produced from sake lees, and local plums called Shirakaga ume. An umeshu with umami! because we are on a rice basis. The addition of sugar is moderate because the plums used are very juicy and bring a lot of fruit.<br /><br /><strong>Produced on a basis of kasutori shochu</strong><br /><br /><span style="color: #9b9b9b;">天鷹梅酒 天鷹酒造（栃木県）</span><br /><span style="color: #9b9b9b;">72cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">A spirit made by distilling umeshu produced from Nanko-ume plums from Wakayama Prefecture. A decompression still is used, a patented process originally designed for shochu, which condenses the aromas and enhances the smoothness while eliminating unwanted flavours.<br /><br /><strong>A distillate of umeshu<br /><br /></strong><span style="color: #9b9b9b;">梅スピリッツ 香雪 富士白蒸留所（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 45% vol.</span></p>
<p style="text-align: justify;"><span style="color: #4a4a4a;">Kameman, known for its sake from aïgamo-grown rice, provides us a very nice umeshu, on a sake base of course. An amber color with red-orange glints, a nice sweetness, with a good acidity. To enjoy fresh, for aperitif or at the end of meal, but also on selected food pairings.</span><br /><br /><strong><span style="color: #4a4a4a;">The umeshu from Kameman Shuzo</span><br /><br /></strong><span style="color: #9b9b9b;">亀萬梅酒 亀萬酒造（熊本県）<br />50cl . alc. 14% vol.</span></p>
<p style="text-align: justify;">With a lovely acidity and liveliness, this unfiltered Yuzu liquor has become over time a real bestseller. Very surprising as can be all liquors from Asahara Shuzo, it has the peculiarity to let the fresh and Clean palate, despite an amazing aromatic persistence.<br /><br /><strong>Marked by the flavours of citrus fruits<br /><br /></strong><span style="color: #9b9b9b;">にごり柚子酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl - alc 12.5% vol.</span></p>
<p style="text-align: justify;">Yet there is much alcohol in the liquor! With this low filtration, this liqueur keeps all the characteristics of the fruit and it really feels like biting into a fresh apricot.<br /><br /><strong>Gourmand, jammy, it evokes the flavours of fruit nectar</strong><br /><br /><span style="color: #9b9b9b;">にごり杏子酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">Very interesting because totally different citrus that we know in the West, Nigori Mikanshu. It also reveals notes of corn, and mostly beautiful feeling of mangoes and passion fruit.<br /><br /><strong>Marked by flavours of oranges, mandarines and clementines<br /><br /></strong><span style="color: #9b9b9b;">にごり蜜柑酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 12.5% vol.</span></p>
<p style="text-align: justify;">Hachimitsu Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness.<br /><br /><strong>Soft, and weetness for this honey umeshu</strong><br /><br /><span style="color: #9b9b9b;">蜂蜜梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol. </span></p>
<p style="text-align: justify;">Supported by a long tradition of cherry trees. First for the ornamental effect of its flower, yet also used for culinary purposes. The flowers used come from the mountains of Yoshino, the most famous of the Sakura regions in Japan.<br /><br /><strong>An incredibly light liqueur</strong> <br /><br /><span style="color: #9b9b9b;">さくらキラキラ 北岡本店（奈良県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 12.5% vol. </span></p>
<p style="text-align: justify;">She is lively and tangy, sweet, but remarkably balanced by the natural acidity of the fruit that is found thanks to the low filtration. It is marked by almond, especially the nose, and plum.<br /><br /><strong>A rich Umeshu thanks to a kight filtration</strong><br /><br /><span style="color: #9b9b9b;">にごり梅酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">Developed according to a particular process: plums from the Fukui region are maturated after harvest but are not incorporated as is. A juice is extracted by a "fune" press (used to filter sake), before being combined with a Junmania produced from Gohyakumangoku rice.<br /><br /><strong>The sensations of sake are very present on this umeshu</strong><br /><br /><span style="color: #9b9b9b;">吟香梅 梅酒 一本義久保本店（福井県）<br />75cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">A plum liquor in Japan, prepared on a Ginjo sake base. A maceration of 6 months is required, plus a 2 years aging is made in tank. A very nice liqueur, with notes of dried fruits, and of course, plum. The mouth is creamy, the aromas of plums are marked, but it remains fresh.</p> <p style="text-align: justify;"><span style="color: #9b9b9b;">50cl - alc. 14% vol.</span></p>
<p style="text-align: justify;">An umeshu produced on a base of shochu in which a touch of whisky has been added. The nose is greedy, on the quetsche, the honey and the almond. The mouth is round and fruity, plum of course, but also notes of candied apple and black cherry. <br /><br /><span style="color: #9b9b9b;">50cl - alc. 14 vol.</span></p>
<p style="text-align: justify;">A variation around classic umeshu, Kokutou Umeshu is made by Asahara Shuzo on a basis of Japanese black sugar. Silky and unctuous, with notes of black sugar, honey, cereals, and a beautiful dominance of plum. To enjoy on ice or to use as a base for cocktails. <br /><br /><strong>A black sugar based umeshu. </strong><br /><br /><span style="color: #9b9b9b;">黒糖梅酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">72cl - Alc. 14% Vol.</span></p>
<p style="text-align: justify;">For the production of this umeshu, the Nakano BC Distillery Uses the best plum quality, nankobai, a local plum from Kishu locality in Wakayama. It has a richer taste and more acidity than the other varieties. Whole fruits are kept in bottle. <br /><br /><strong>Produced from a very particular strain of plum from the Kishu region</strong><br /><br /><span style="color: #9b9b9b;">70cl - alc. 14% vol.</span></p>
<p style="text-align: justify;">This version of Nakano BC umeshu is flavored with Tokushima yuzu juice. Sweetness is very well balanced by acidity brought by the plum, together with incredible aromas of Yuzu. A very nice liquor, very aromatic.<br /><br /><strong>Yuzu flavored umeshu, rich and complex, good acidity</strong><br /><br />70cl - alc. 12.5% vol.</p>
<p style="text-align: justify;">Ryokucha Umeshu is made from a particular kind of prune that we can only find in the Kishu region, Wakayama. Recognized as one of the best varieties in Japan it gives a very balanced taste that ranges between sweetness, acidity and bitterness.<br /><br /><strong>Lots of originality with this green tea Umeshu<br /><br /></strong><span style="color: #9b9b9b;">緑茶梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol.</span></p>
<p style="text-align: justify;">Akaï Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness.</p> <p style="text-align: justify;"><br /><strong>Soft, vegetal notes for this shiso umeshu</strong><br /><br /><span style="color: #9b9b9b;">赤い梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol. </span></p>
