Kishu Ryokucha Umeshu (1.8 L)

Nakano BC traces its roots to a soy sauce shop founded in Kainan City, Wakayama Prefecture in 1932 — a lineage of fermentation craft that eventually produced one of Japan's most technically innovative umeshu operations, including a patented reduced-oxidation plum-steeping process that preserves the fresh, fruit-forward character of the ume rather than allowing the slow browning typical of conventional maceration. Wakayama Prefecture supplies over 60% of Japan's plum harvest, and the Kii Peninsula's warm, humid climate — moderated by the Kuroshio Current — produces ume with pronounced acidity and aromatic intensity. This Kishu Ryokucha expression layers locally grown Kishu green tea (ryokucha) into the umeshu base, introducing vegetal, grassy depth that cuts through the natural sweetness of the plum liqueur. The 1.8 L format (isshobin) reflects traditional Japanese hospitality-scale bottling, unusual for a premium craft umeshu in export contexts. The interplay between the tannin-like astringency of the green tea and the stone-fruit richness of the ume creates a structural tension that distinguishes this expression from single-note plum liqueurs.