The making of this shochu-type ume spirit involves laborious processes such as making raw umeshu (20 percent alcohol by volume when undiluted), and distilling it to extract its alcohol content.

Using nankobai (white ume) from Wakayama Prefecture, it is “distilled” through a low-pressure distiller normally used for making group Otsu shochu to remove the essence of umeshu created through a laborious manufacturing process, and to concentrate the flavor of ume. This is a process for making shochu, but we at our company have added it to the manufacturing of umeshu.

Processed through low-pressure distillation, this soft-tasting spirit has only a small amount of unwanted tastes. This is the first spirit in the industry made by distilling umeshu.