The plums used are carefully selected 'Koshi no Ume' from Nadachi and Tagami in Niigata Prefecture. Koshi no Ume is a delicate variety with thin skin that is easily damaged, so the farmers hand-pick each plum one by one. These delicate plums are slowly steeped in Kakurei's prized Junmai Ginjo sake. By maximizing the flavor of the Junmai Ginjo and minimizing the amount of rock sugar used, this umeshu is crafted with a refined sweetness that is not overly sticky. The umami and aroma of Kakurei sake are complemented by the subtle acidity of Koshi no Ume, resulting in a gentle, heartwarming umeshu.