Hakutsuru Umeshu Genshu (720 ml)

Founded in 1743 by Jihei Kano, Hakutsuru built its reputation on Nada-Gogo's miyamizu — a mineral-hard spring water drawn from the Rokko Mountain aquifer, rich in potassium, phosphorus, and calcium, that drives vigorous fermentation and structural backbone. That same water underpins this Umeshu Genshu, where the mineral framework prevents the sweetness from becoming cloying. Nada's East Ward sits at the base of Mt. Rokko, where the cold seasonal wind Rokko oroshi descends toward the Seto Inland Sea — a microclimate historically prized for controlled, low-temperature fermentation. The genshu designation is the defining technical fact here: unlike standard umeshu, this expression is undiluted, bottled at full fermentation strength without water addition, concentrating both the ume fruit character and the mineral spine of the miyamizu base. The special feature is precisely this transgression against category convention — most commercial umeshu is diluted to soften and standardize; Hakutsuru refuses that step, delivering a denser, more textured plum liqueur. As a non-vintage blend, it is ready to drink now, equally compelling over ice or as a long pour with soda to let the genshu concentration gradually open.