Japanese liqueur is very juicy and natural due to the high proportion of fresh fruit. Sake as base alcohol adds full body and umami to the fruit component, while shochu as base alcohol results in a light and clear taste.
A very rare, Kokuto Shochu-based Umeshu. Handmade by immersing plums from Kyushu in Amami Kokuto Shochu for 2 years to extract essences from the flesh and seeds. It can be used for cocktails, as paring with desserts and as digestif.