Tan-Taka-Tan no Umeshu (720 ml)

Godo Shusei, a distillery with deep roots in Japanese spirits production, crafted this umeshu using a distinctive triple-maceration method — the name Tan-Taka-Tan references the three-stage infusion process that builds complexity through sequential plum steeping. Rather than a single maceration, this approach allows each stage to extract different aromatic and flavor compounds from the fruit, creating layered depth uncommon in standard umeshu production.

The base spirit and plum selection follow traditional umeshu protocols: Japanese ume (Japanese apricot plums) macerated in a neutral spirit base, with no artificial additives in the final expression. The three-stage technique means earlier infusions capture bright, volatile aromatics, while later stages draw deeper stone-fruit tannins and mineral notes from the fruit pit and flesh.

At 720 ml and standard umeshu ABV (~14%), this is a contemplative sipper — best served chilled or over ice to allow the layered maceration character to unfold. The triple-infusion signature distinguishes it from single-maceration competitors and rewards slow tasting.