SUPPAI UMESHU

To maximize the sourness of the plum, we used about three times more plums than usual. The soft sweetness of the fully ripe plums and their natural acidity. This is a rich and tangy umeshu (plum wine), true to its name. With such a robust flavor, you can still fully enjoy the taste of the plum even when mixed. Wakayama Prefecture, the kingdom of plums, is the largest producer of plums in Japan, accounting for about 60% of the total production. The Nanko plums grown there are already widely known across the country. In Tsuruume Suppai, we use only high-quality, fully ripened Nanko plums to make our plum wine. The ripe plums are slightly yellow and resemble small peaches. Unlike green plums, they release a subtly sweet fragrance with a soft sourness.