Prefecture: Oita
Ingredients: Barrel-aged barley (mugi) shochu, ume (Japanese plum), sugar, flavouring
Style: Aged umeshu (Japanese plum liqueur) on a barley shochu base
Food pairings: Char siew, roast duck, soft cheeses, fruit tarts
Taste: Fresh plum, dry, smooth, refreshing
Alc.: 12%
A drier style of umeshu, made by steeping ume in barrel-aged barley shochu. The nose is full of fresh plum and fruit candy, with hints of liquorice sweetness and tangy lemon. On the palate it is smooth, dry and refreshing rather than syrupy, leading to a clear, clean finish. Enjoy it chilled, on the rocks, or lengthened with water. It works well as an aperitif, alongside rich roast meats, or with a cheese board after dinner.
2025 National Umeshu Competition — Silver (Base-blended Umeshu) 2023 Monde Selection 2009 Monde Selection — Grand Gold Champion
About the distillery
Oimatsu Shuzo was founded as a sake brewery in 1789 at Otsuru in Hita, Oita, a castle-town district sometimes called the little Kyoto of Kyushu, and brews with spring water rising at the Oimatsu Shrine. From around the 1970s it shifted its focus to shochu, and its long-matured barley shochu Enma became its signature. The range now also covers sweet potato shochu, sake and liqueurs such as umeshu.
樽熟成麦焼酎をベースとし、伝統の製法で仕込んだ薫り豊かで、スッキリ辛口タイプの梅酒です。冷やして、またはロックでお召し上がり下さい。 2009年 モンドセレクション グランドゴールドメダル受賞
