Fukuju Umeshu (500 ml)

The Yasufuku family has brewed at Mikage-go in Higashinada Ward — one of the five sub-districts of Nada-Gogo — since 1751, now across 13 generations. That continuity of place matters here: the sake base underpinning this umeshu draws on Miyamizu, a mineral-rich spring water that percolates through granite layers beneath the Rokko Mountains, arriving low in iron and high in phosphorus and potassium — conditions that historically defined Nada's assertive, structured sake character. The plum wine is built on a nihonshu (sake) base rather than the neutral spirit or shochu base common to most commercial umeshu, with natural ume plum juice blended in — a choice that preserves the grain-derived texture and Miyamizu minerality as structural counterweights to the plum's sweetness. Koji is cultivated entirely by hand (tezukuri), the brewery's foundational quality commitment across every expression it produces. Kobe Shushinkan holds Organic JAS certification and operates the world's first carbon-zero sake production process — credentials virtually absent among Nada peers. The sake base distinguishes this umeshu categorically from fruit-liqueur-style competitors: the fermented grain foundation adds savory depth and a mineral thread that persists through the plum fruit. As a non-vintage blended expression, it is ready to drink now and consistent across releases.