Daishichi Shuzo, renowned for mastering the traditional sake brewing method 'kimoto,' uses their kimoto junmai sake as the base for 'Daishichi Kimoto Umeshu.' Made with Kishu Nanko plums, this umeshu stands out from others. By using kimoto junmai sake, it showcases a rich umami not typically found in umeshu made with brewed alcohol. With minimal added sugar, it highlights the natural sweetness of the rice, achieving a healthful, delicious flavor. Its quality has been internationally recognized, winning a gold medal at the 13th Feminalise Wine Competition in France.