Kishu Shikuwasa Umeshu (720 ml)

Nakano BC traces its roots to a soy sauce shop founded in Kainan City in 1932, but the company's technical ambition is most visible in its umeshu programme: the producer holds a patent on a reduced-oxidation plum-steeping process, a deliberate engineering choice to lock in the fresh, unoxidised character that conventional open-vessel maceration routinely sacrifices.

That same culture of precision underpins this Kishu Shikuwasa expression.

Wakayama Prefecture produces over 60% of Japan's plums, and the Kishu ume used here are steeped alongside shikuwasa — the tart, aromatic citrus native to subtropical Japan — sourced from within the Kii Peninsula's warm, Kuroshio-moderated growing belt. The

result is a structural tension between the deep, stone-fruit weight of ume and the high-acid, lime-zest sharpness of shikuwasa that neither ingredient achieves alone.

The patented low-oxidation steeping method suppresses the browning and jammy flatness that afflict most commercial umeshu, keeping the colour vivid and the aromatic profile closer to fresh fruit than preserve. This is the special feature: where most umeshu producers accept oxidation as inevitable, Nakano BC has engineered it out. Drink now or cellar short-term; the shikuwasa brightness is the point.