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Description
Hakutsuru, Kishu Umeshu, 1.8LClassic Kishu Plum Umeshu, in a Catering 1. 8L The everyday umeshu that earns its place behind a busy bar. Hakutsuru's Kishu Umeshu is made with prized Kishu Nanko ume, Japan's finest plums, for a classic sweet tart plum liqueur that is endlessly mixable, lovely over ice, long with soda, or as a base for cocktails. The full 1. 8L (isshobin) format is built for volume: a venue pouring umeshu by the glass, or anyone who simply gets through it. For an
Classic Kishu Plum Umeshu, in a Catering 1.8L
The everyday umeshu that earns its place behind a busy bar. Hakutsuru's Kishu Umeshu is made with prized Kishu Nanko ume, Japan's finest plums, for a classic sweet-tart plum liqueur that is endlessly mixable, lovely over ice, long with soda, or as a base for cocktails. The full 1.8L (isshobin) format is built for volume: a venue pouring umeshu by the glass, or anyone who simply gets through it. For an intense, undiluted sipping version, see the Umeshu Genshu.
Why You'll Reach For It
- Kishu Nanko ume: made with Japan's most prized plums, from Wakayama, for genuine sweet-tart depth
- Endlessly mixable: the classic, balanced umeshu style, equally good neat, long or in cocktails
- Catering format: a full 1.8L for by-the-glass service or regular drinking, keeping the cost per pour down
- Hakutsuru pedigree: from the 1743 Nada, Kobe brewery, made with real brewing expertise
How to Serve
- Over ice: the simplest serve, well chilled
- With soda: a long, refreshing umeshu highball, the everyday Japanese way to drink it
- In cocktails: a versatile sweet-tart base for spritzes and plum cocktails
- Over dessert: a splash over vanilla ice cream
梅酒 — Umeshu, and the Kishu plum
Umeshu (梅酒) is Japanese plum liqueur, made by steeping ume, a fruit closer to an apricot than a true plum, in spirit and sugar until the fruit gives up its sweet-tart, almond-scented depth. The quality of an umeshu rests on its plums, and the finest are Nanko ume from the Kishu region (Wakayama Prefecture), prized for their thin skins, plump flesh and high levels of the natural acids and aromatics that give umeshu its character. This is the classic, balanced expression of that, made by Hakutsuru in Nada since 1743, in a large format built for pouring rather than a special-occasion bottle.
How is this different from the Umeshu Genshu?
Both use the same prized Kishu Nanko ume, but they are made for different jobs. This Kishu Umeshu is the classic, balanced, easy-drinking style in a large 1.8L bottle, the everyday umeshu for mixing over ice, with soda or in cocktails at volume. The Umeshu Genshu is bottled undiluted at full strength, richer, deeper and more intense, a premium sipping umeshu rather than a mixer. Many bars keep both: the genshu for a serious after-dinner pour, this one for the highballs and cocktails that get through the most.
Product Details
| Type | 梅酒 — Umeshu (plum liqueur) |
| Brand | Hakutsuru (白鶴), founded 1743 |
| Plum | Kishu Nanko ume (Wakayama) |
| Volume | 1.8L (isshobin) |
| Best Served | Over ice, with soda, or in cocktails |
| Origin | Japan |
What is umeshu?
Umeshu is Japanese plum liqueur, made by steeping ume (Japanese plum, botanically closer to apricot) in spirit with sugar. Over time the fruit releases a sweet-tart flavour with a characteristic almond note from the stone. It is one of Japan's most popular drinks, enjoyed over ice, with soda, or in cocktails. The best versions, like this one, use premium Kishu Nanko ume for a deeper, more balanced result.
Is a 1.8L bottle good value for a bar?
Yes. The 1.8L isshobin is the traditional large format and brings the cost per serve down compared with buying 720ml bottles, which makes it the sensible choice for any venue pouring umeshu by the glass or mixing it into highballs and cocktails. For lower-volume use or a premium by-the-glass listing, the smaller and stronger genshu may suit better; for a workhorse mixer, this is the one.
How should I store it?
Keep it in a cool, dark place out of direct sunlight. Umeshu is stable and keeps well thanks to its sugar and alcohol, even after opening, so a 1.8L bottle is no problem to work through over time. Refrigeration is not essential but keeps it crisp for serving over ice. Stand the bottle upright and re-seal firmly between pours.
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