Komasa no Umeshu (700 ml)

Komasa Jyozo has operated in Kagoshima, the heartland of imo-shochu, since 1883 — and rather than sourcing a neutral spirit, the distillery steeps its umeshu in the same sweet-potato shochu it has refined across generations. That decision anchors every bottle to a specific place and a specific craft.

The Nanko-ume plums used are prized for their high flesh-to-pit ratio and pronounced tartaric acidity, delivering a fruit concentration that thinner base spirits cannot sustain. The maceration draws natural plum sugars and malic acid directly into the shochu base without added preservatives, producing a liqueur that retains the plum's raw, almost saline edge alongside its sweetness.

What sets this expression apart within the umeshu category is the shochu foundation itself: the faint earthiness of Kyushu sweet potato distillate threads through the fruit, a textural and aromatic layer absent from sake-based or brandy-based peers. The result sits at a lower sweetness register than most commercial umeshu, with the plum's natural acidity left largely unmasked.

Serve well-chilled or over a single large ice cube to let the shochu character emerge gradually.