Kodakara Nanko Umeshu 720ml | Sake and Shochu-based Nanko plum liqueur

Type: FRUITY SAKE

Alcohol content: 10%   

Serving temperature: 8-12° C  

Ingredients: Nanko plums, sake, shochu distilled from sake lees, fructose

DESCRIPTION 

The Kodakara Nanko Umeshu is a refined Japanese plum liqueur produced by Tatenokawa, the renowned Yamagata sakagura specializing in Junmai Daiginjo.

Its uniqueness lies in its alcohol base: premium Nanko plums are left to macerate in a combination of sake and shochu distilled from sake lees, resulting in an umeshu with more complexity and depth than versions made simply with neutral alcohol.

On the nose, the intense aroma of ripe plum dominates, with notes of yellow-fleshed fruit and almond. On the palate, it is soft and silky, with a generous sweetness well-supported by the natural acidity of the ume. The finish remains fresh and pleasantly fruity.

It is an umeshu with great immediacy, but with enough structure and complexity to be enjoyed with a meal as well.

Why we love it

• Sweet-acid balance: The softness of the ripe plum is balanced by a pleasant freshness that avoids a cloying finish.

• A unique alcohol base: The union of sake and shochu obtained from sake lees provides greater depth and persistence.

• Soft and enveloping texture: Almost velvety on the palate, it is also perfect as an alternative to a dessert wine.

• Versatile serving: Excellent chilled, with ice, or lengthened with soda.

Mixology & Food Pairing

The Kodakara Nanko Umeshu can be served simply chilled, but its combination of sweetness, acidity, and aromatic intensity also makes it interesting for mixing and food pairings.

• On the Rocks: Serve it with a large ice cube to make it fresher and more relaxed while keeping the plum character intact.

• Umeshu Soda: 60 ml of Kodakara Nanko Umeshu, 90–120 ml of soda, and plenty of ice. A light and refreshing highball.

• With desserts: Perfect with cheesecake, fruit tarts, white chocolate, and almond desserts.

• With foie gras: The sweetness and acidity of the plum create an interesting contrast with rich, fatty preparations.

• With cheeses: Try it with creamy or slightly blue-veined cheeses.

Fun fact about Umeshu: Although commonly called the “Japanese plum,” the ume (梅) is botanically closer to the apricot than the European plum. The Nanko variety is particularly prized in Japan for its soft flesh, intense aroma, and the balance between acidity and sweetness—ideal characteristics for producing umeshu.