Daishichi Kimoto Umeshu《WC Collection - ZJ165》

🌟 First place for 4 consecutive years at the tasting competition “Japanese liqueur.”

🏅 Gold award at the “13 Feminalise Wine Concours”

🏅 In 2008, platinum award in the category “Liqueur recommended to women” at the “Great Jizake Show”

🏅 In 2009, platinum award in the category “Authentic liqueur recommended to connoisseurs” at the “Great Jizake Show”

🏅 In 2010, platinum award in the category “The very liqueur recommended to women” at the “Great Jizake Show”

🏅 With three platinum awards, Kimoto Umeshu entered the Hall of Fame

The Japanese liqueur (“Wa-liqueur”) competition, organized by the Japan Prestige Sake Association, centers on plum liqueur. Daishichi’s Kimoto Umeshu won this contest with great distance for four years in a row. It received high praise for its “tremendous balance,” and was called “exceptional” and “superb.” It unquestionably proved to possess the highest quality in Japan.

We aspired to create a superior plum liqueur (umeshu) different from all existing plum liqueurs. That was the ultimate ambition leading to the creation of Daishichi’s first liqueur, Kimoto Umeshu. In order to secure a constant, ample supply of high-quality Japanese plums (ume), we opted for large Nanko plums from the major plum growing area in Wakayama prefecture. Instead of the distilled liquor generally in use, we decided to make our liqueur with sake – and that sake of course had to be kimoto sake. After neutrally testing various types of sake, we selected stock of Junmai Kimoto, the epitome of umami. This umami gently envelops the sourness of the plums, creating a mellow harmony, and making it unnecessary to use a lot of sugar. As soon as it was released, Kimoto Umeshu swept up first prizes in several liqueur competitions, and was instantly adopted by restaurants with Michelin stars around the world.