Kishu Hachimitsu Umeshu (720 ml)

Nakano BC traces its roots to a soy sauce shop founded in Kainan City in 1932, but it is the brewery's patented reduced-oxidation plum-steeping process — an innovation unusual for any regional umeshu producer — that defines this Kishu Hachimitsu expression.

Wakayama Prefecture grows over 60% of Japan's plums, and the ume sourced here from the Kii Peninsula carry the imprint of a warm, mild climate moderated by the Kuroshio Current and the sheltering Kii Mountains: fruit that is dense, aromatic, and high in natural acidity.

The Kishu Hachimitsu designation signals the addition of local Kishu honey, which replaces a portion of the conventional rock-sugar base, introducing a floral, beeswax-edged sweetness distinct from the flat sucrose profile common to mass-market umeshu. Nakano

BC's proprietary steeping technique minimises oxygen exposure during maceration, preserving the volatile aromatic compounds in the ume skin that oxidative methods destroy — the result is a fresher, more precise plum character than the category norm.

What sets this expression apart within the umeshu category is the dual-sweetener architecture: the interplay between ume's tartaric-malic acidity and the honey's complex fructose creates a layered mid-palate that single-sugar versions cannot replicate. Serve well-chilled or over a single large ice block; the honey aromatics open as the chill lifts.