Hamada, Classic Luxury Umeshu, 720ml
A Deep, Long-Aged Umeshu from a Kishu Ume Specialist
This is umeshu treated as a fine, aged spirit rather than a sweet aperitif. Hamada, a Kishu ume house in Wakayama that grows its own fruit, builds this Classic from fully tree-ripened Nanko ume and patient maturation, and it shows: a smoky, almost brooding aroma, a deep, concentrated, full-bodied palate, and a long fruity finish. There are no flavourings, colourings or preservatives, just ume, sugar and time. It is the brewery's most serious expression of plum wine, made to be sipped slowly.
More umeshu to explore: the brighter, ready-to-drink Hakutsuru Umeshu Genshu 300ml and 720ml, and the everyday Nakata Shiro and Nakata Aka plum wines.
Why Chefs Choose This
- Long-aged: patiently matured for a deep, rich, concentrated character
- Tree-ripened Nanko ume: Japan's finest plum, grown on Hamada's own Kishu farm
- Nothing added: no flavourings, colourings or preservatives
- Award pedigree: Hamada's umeshu has taken Monde Selection's top award for years running
How to Serve
- Neat or over ice: the best way to taste an aged umeshu's depth
- Chilled: serve cool to sharpen its rich, fruity character
- As a digestif: a slow pour after a meal, like a fine liqueur
- Over dessert: spoon over vanilla ice cream for a quick indulgence
梅酒 — Umeshu, and the Kishu ume tradition
Umeshu is made by steeping ume (Japanese plum) in alcohol and sugar, and the quality of the fruit decides everything. Kishu, in Wakayama, is the spiritual home of the ume, and its Nanko variety is the most prized of all. Hamada began as an umeboshi (pickled ume) maker and still grows its own fruit there, harvesting ume that have ripened on the tree and fallen naturally, then drawing out their flavour slowly with granulated sugar rather than liquid syrup. This Classic takes that fruit and ages it at length, concentrating it into something deep, smoky and rich, the kind of umeshu that rewards slow drinking.
How is this different from everyday umeshu?
Most umeshu is young, bright and sweet, made to drink with soda. This is the opposite: a long-aged, concentrated umeshu where time has deepened the fruit into something darker and more complex, with a smoky note and a full, rich body. It is closer in spirit to a fine fortified wine or aged liqueur than to a summer highball, which is why it is best served neat or over ice, where that depth has room to show, rather than diluted away.
Product Details
| Type | 梅酒 — Premium long-aged umeshu (plum wine) |
| Maker | Hamada, Kishu, Wakayama |
| Fruit | Tree-ripened Nanko ume, from Hamada's own farm |
| Made with | Granulated sugar; no flavourings, colourings or preservatives |
| Character | Smoky aroma, deep and rich, long fruity finish |
| Serve | Neat, over ice or chilled |
| Volume | 720ml |
| Origin | Wakayama, Japan |
What is Nanko ume and why does it matter?
Nanko (Nankoume) is the most prized variety of Japanese ume, grown in Kishu, Wakayama, with thin skin, plump flesh and a fine fragrance. Using fully tree-ripened Nanko ume, harvested only once they have ripened and fallen naturally, gives a fruitier, more fragrant, more rounded umeshu than the firmer green ume picked early for everyday production.
How should I drink an aged umeshu like this?
Treat it like a fine liqueur. Serve it neat or over a single large ice cube so its depth and smoky richness come through; chilling sharpens it nicely. It makes an excellent after-dinner digestif, and a little poured over vanilla ice cream is a simple, luxurious dessert. Save the soda for younger, lighter umeshu.
Does it contain additives?
No. Hamada makes its umeshu with just ume, alcohol and sugar, with no added flavourings, colourings or preservatives, managing the whole process from growing the fruit to bottling. The colour and depth come from the ripe Nanko ume and the ageing, not from additives.
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Hamada, Classic Luxury Umeshu, 720ml
A Deep, Long-Aged Umeshu from a Kishu Ume Specialist
This is umeshu treated as a fine, aged spirit rather than a sweet aperitif. Hamada, a Kishu ume house in Wakayama that grows its own fruit, builds this Classic from fully tree-ripened Nanko ume and patient maturation, and it shows: a smoky, almost brooding aroma, a deep, concentrated, full-bodied palate, and a long fruity finish. There are no flavourings, colourings or preservatives, just ume, sugar and time. It is the brewery's most serious expression of plum wine, made to be sipped slowly.
More umeshu to explore: the brighter, ready-to-drink Hakutsuru Umeshu Genshu 300ml and 720ml, and the everyday Nakata Shiro and Nakata Aka plum wines.
Why Chefs Choose This
- Long-aged: patiently matured for a deep, rich, concentrated character
- Tree-ripened Nanko ume: Japan's finest plum, grown on Hamada's own Kishu farm
- Nothing added: no flavourings, colourings or preservatives
- Award pedigree: Hamada's umeshu has taken Monde Selection's top award for years running
How to Serve
- Neat or over ice: the best way to taste an aged umeshu's depth
- Chilled: serve cool to sharpen its rich, fruity character
- As a digestif: a slow pour after a meal, like a fine liqueur
- Over dessert: spoon over vanilla ice cream for a quick indulgence
梅酒 — Umeshu, and the Kishu ume tradition
Umeshu is made by steeping ume (Japanese plum) in alcohol and sugar, and the quality of the fruit decides everything. Kishu, in Wakayama, is the spiritual home of the ume, and its Nanko variety is the most prized of all. Hamada began as an umeboshi (pickled ume) maker and still grows its own fruit there, harvesting ume that have ripened on the tree and fallen naturally, then drawing out their flavour slowly with granulated sugar rather than liquid syrup. This Classic takes that fruit and ages it at length, concentrating it into something deep, smoky and rich, the kind of umeshu that rewards slow drinking.
How is this different from everyday umeshu?
Most umeshu is young, bright and sweet, made to drink with soda. This is the opposite: a long-aged, concentrated umeshu where time has deepened the fruit into something darker and more complex, with a smoky note and a full, rich body. It is closer in spirit to a fine fortified wine or aged liqueur than to a summer highball, which is why it is best served neat or over ice, where that depth has room to show, rather than diluted away.
Product Details
| Type | 梅酒 — Premium long-aged umeshu (plum wine) |
| Maker | Hamada, Kishu, Wakayama |
| Fruit | Tree-ripened Nanko ume, from Hamada's own farm |
| Made with | Granulated sugar; no flavourings, colourings or preservatives |
| Character | Smoky aroma, deep and rich, long fruity finish |
| Serve | Neat, over ice or chilled |
| Volume | 720ml |
| Origin | Wakayama, Japan |
What is Nanko ume and why does it matter?
Nanko (Nankoume) is the most prized variety of Japanese ume, grown in Kishu, Wakayama, with thin skin, plump flesh and a fine fragrance. Using fully tree-ripened Nanko ume, harvested only once they have ripened and fallen naturally, gives a fruitier, more fragrant, more rounded umeshu than the firmer green ume picked early for everyday production.
How should I drink an aged umeshu like this?
Treat it like a fine liqueur. Serve it neat or over a single large ice cube so its depth and smoky richness come through; chilling sharpens it nicely. It makes an excellent after-dinner digestif, and a little poured over vanilla ice cream is a simple, luxurious dessert. Save the soda for younger, lighter umeshu.
Does it contain additives?
No. Hamada makes its umeshu with just ume, alcohol and sugar, with no added flavourings, colourings or preservatives, managing the whole process from growing the fruit to bottling. The colour and depth come from the ripe Nanko ume and the ageing, not from additives.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A Deep, Long-Aged Umeshu from a Kishu Ume Specialist
This is umeshu treated as a fine, aged spirit rather than a sweet aperitif. Hamada, a Kishu ume house in Wakayama that grows its own fruit, builds this Classic from fully tree-ripened Nanko ume and patient maturation, and it shows: a smoky, almost brooding aroma, a deep, concentrated, full-bodied palate, and a long fruity finish. There are no flavourings, colourings or preservatives, just ume, sugar and time. It is the brewery's most serious expression of plum wine, made to be sipped slowly.
More umeshu to explore: the brighter, ready-to-drink Hakutsuru Umeshu Genshu 300ml and 720ml, and the everyday Nakata Shiro and Nakata Aka plum wines.
Why Chefs Choose This
- Long-aged: patiently matured for a deep, rich, concentrated character
- Tree-ripened Nanko ume: Japan's finest plum, grown on Hamada's own Kishu farm
- Nothing added: no flavourings, colourings or preservatives
- Award pedigree: Hamada's umeshu has taken Monde Selection's top award for years running
How to Serve
- Neat or over ice: the best way to taste an aged umeshu's depth
- Chilled: serve cool to sharpen its rich, fruity character
- As a digestif: a slow pour after a meal, like a fine liqueur
- Over dessert: spoon over vanilla ice cream for a quick indulgence
梅酒 — Umeshu, and the Kishu ume tradition
Umeshu is made by steeping ume (Japanese plum) in alcohol and sugar, and the quality of the fruit decides everything. Kishu, in Wakayama, is the spiritual home of the ume, and its Nanko variety is the most prized of all. Hamada began as an umeboshi (pickled ume) maker and still grows its own fruit there, harvesting ume that have ripened on the tree and fallen naturally, then drawing out their flavour slowly with granulated sugar rather than liquid syrup. This Classic takes that fruit and ages it at length, concentrating it into something deep, smoky and rich, the kind of umeshu that rewards slow drinking.
How is this different from everyday umeshu?
Most umeshu is young, bright and sweet, made to drink with soda. This is the opposite: a long-aged, concentrated umeshu where time has deepened the fruit into something darker and more complex, with a smoky note and a full, rich body. It is closer in spirit to a fine fortified wine or aged liqueur than to a summer highball, which is why it is best served neat or over ice, where that depth has room to show, rather than diluted away.
Product Details
| Type | 梅酒 — Premium long-aged umeshu (plum wine) |
| Maker | Hamada, Kishu, Wakayama |
| Fruit | Tree-ripened Nanko ume, from Hamada's own farm |
| Made with | Granulated sugar; no flavourings, colourings or preservatives |
| Character | Smoky aroma, deep and rich, long fruity finish |
| Serve | Neat, over ice or chilled |
| Volume | 720ml |
| Origin | Wakayama, Japan |
What is Nanko ume and why does it matter?
Nanko (Nankoume) is the most prized variety of Japanese ume, grown in Kishu, Wakayama, with thin skin, plump flesh and a fine fragrance. Using fully tree-ripened Nanko ume, harvested only once they have ripened and fallen naturally, gives a fruitier, more fragrant, more rounded umeshu than the firmer green ume picked early for everyday production.
How should I drink an aged umeshu like this?
Treat it like a fine liqueur. Serve it neat or over a single large ice cube so its depth and smoky richness come through; chilling sharpens it nicely. It makes an excellent after-dinner digestif, and a little poured over vanilla ice cream is a simple, luxurious dessert. Save the soda for younger, lighter umeshu.
Does it contain additives?
No. Hamada makes its umeshu with just ume, alcohol and sugar, with no added flavourings, colourings or preservatives, managing the whole process from growing the fruit to bottling. The colour and depth come from the ripe Nanko ume and the ageing, not from additives.
