Junmai Umeshu (500 ml)

Founded in 1702 by Nakashima Kozaemon in the mountain town of Mizunami, Gifu, this brewery has spent over three centuries drawing water from an underground spring fed by snowmelt off Mt. Byobu — and that same mineral-clean source underpins this umeshu.

Mizunami sits at 70% forest cover in the Mino highlands, its cool, humid microclimate slowing fermentation and concentrating rice-derived character before the ume fruit is ever introduced.

The junmai base is built without any distilled alcohol addition, fermented using yamahai starter and four-stage (yodan) brewing additions — a fourth rice-and-water charge beyond the standard three-stage sandan shikomi — which amplifies umami extraction and textural weight beyond what conventional umeshu bases achieve.

Koji is cultivated at approximately 98% humidity to maximise enzyme activity, producing a richer, more amino-acid-dense substrate for the ume maceration.

What separates this from category peers is the deliberate umakuchi philosophy: where most commercial umeshu leans on sugar-forward simplicity, Kozaemon's junmai foundation introduces savory depth and natural acidity that keeps the ume fruit taut rather than cloying.

The result is a 500 ml expression where stone-fruit sweetness is anchored by genuine rice umami — a structural choice almost no umeshu producer makes explicit.