Umeshu (720 ml)

Asahi Shuzo — the Yamaguchi brewery that built its reputation on producing exclusively Junmai Daiginjo and pioneering Japan's first commercial centrifuge press — applies that same obsessive precision to a category it almost never enters. Dassai Umeshu is built

on a Junmai Daiginjo sake base rather than the neutral shochu or spirits base used by virtually every other major umeshu producer, anchoring the liqueur in the house's signature soft-water character: the Iwakuni mountain water, classified regionally as Seiryu (clear-stream water) and further purified on-site, yields a low-mineral, texturally silky foundation that carries ume fruit without astringent interference.

The production philosophy mirrors the brewery's sake line: Yamada Nishiki rice, the same 'king of sake rice' used across the entire Dassai range, forms the fermentation base, and the sake is separated from the mash via centrifuge without applied pressure — a technique Dassai commercialised around 2000 — preserving the delicate aromatic integrity that a conventional press would compress away.

Whole ume are then macerated into this base, allowing the stone-fruit skin and flesh to contribute both tartaric brightness and a fleshy, almost confited depth. What is categorically unusual here: no other brewery of Dassai's scale commits a Junmai

Daiginjo-grade sake base to an umeshu, making this the only expression in the range where the house's centrifuge-pressed, soft-water sake acts as a flavour vehicle rather than the finished product itself.