Nakata, Shiro Classic Umeshu (White Plum Wine), 720ml
The Flagship Plum Wine, Full Bottle
The full 720ml of Nakata's flagship umeshu, for when the classic has become the house pour. Nakata Foods has been the heart of Japan's ume country for over 120 years, and Shiro Classic is its signature bottle: made from tree-ripened Nanko ume, the prized Wakayama plum, and local spring water, with a rich, fragrant aroma and a round, full fruitiness balanced by ume's natural acidity. Sweet but never cloying, it is the most versatile bottle in the range, equally at home with food, over ice, or in a long soda.
Why People Choose This
- The flagship, full size: the 720ml for regular drinking and entertaining
- Tree-ripened Nanko ume: Wakayama's premier plum, the benchmark for umeshu
- Rich, rounded fruit: fragrant aroma with ume's natural acidity for balance
- Endlessly versatile: pairs with most dishes, sweet or savoury
How to Serve
- On the rocks: the classic way, over a large ice cube
- With soda: topped with soda for a lighter, longer aperitif
- Chilled and neat: as a dessert pour or digestif
- In cocktails: a fruity, sweet base for mixed drinks
梅酒 — Umeshu, and Wakayama's ume country
Umeshu is made by steeping ume, the Japanese plum, in alcohol with sugar, and the fruit decides everything. Wakayama (historically Kishu) is the centre of Japan's ume production, and its Nanko ume is the most prized variety, thick-fleshed and richly aromatic. Nakata Foods, founded in Tanabe in 1897, sits at the heart of this country, beneath the UNESCO-listed Kumano Kodo pilgrimage trails. Shiro means "white", the clear, classic style: this is umeshu at its most traditional and complete.
Also in this size: 180ml and 300ml.
The wider Nakata range: Aka (red), Yuzu, Peach and Apple umeshu.
How should I drink umeshu?
However you like, which is part of its charm. Most people serve it on the rocks, where the ice slowly opens the fruit; topped with soda it becomes a long, refreshing aperitif; neat and chilled it works as a dessert wine or after-dinner digestif. It also makes an excellent cocktail base. At 12% it sits between a wine and a spirit in strength, so it is easy to drink and easy to mix.
Product Details
| Type | 梅酒 — Umeshu (ume / plum liqueur), white classic style |
| Maker | Nakata Foods (founded 1897), Tanabe, Wakayama |
| Fruit | Tree-ripened Nanko ume (Wakayama) |
| ABV | 12% |
| Character | Rich aroma, rounded sweet-tart fruit, versatile |
| Serve | On the rocks, with soda, chilled neat, or in cocktails |
| Volume | 720ml |
| Origin | Wakayama, Japan |
What is the difference between the white and red umeshu?
The white (Shiro) is the classic, all-purpose style: rich, rounded and versatile, good with almost anything. The red (Aka) is brighter and lighter, with a brilliant red colour, leaning towards lighter dishes and desserts. Start with the white for the definitive Nakata umeshu; reach for the red when you want something lighter and more decorative.
What is Nanko ume?
Nanko is the most prized variety of Japanese ume, grown in Kishu (Wakayama), with thick, soft flesh and a fine fragrance. It is the benchmark fruit for both umeboshi and umeshu, and using tree-ripened Nanko ume gives a fuller, more aromatic, more rounded liqueur than firmer, early-picked plums.
How should I store it?
Keep it out of direct sunlight and heat. Umeshu is stable thanks to its sugar and alcohol, so it does not need refrigerating before opening, though many prefer it chilled. Once open, keep the cap on and use within a few months for the freshest flavour; refrigerating after opening helps preserve its aromatics.
Nakata, Shiro Classic Umeshu (White Plum Wine), 720ml
The Flagship Plum Wine, Full Bottle
The full 720ml of Nakata's flagship umeshu, for when the classic has become the house pour. Nakata Foods has been the heart of Japan's ume country for over 120 years, and Shiro Classic is its signature bottle: made from tree-ripened Nanko ume, the prized Wakayama plum, and local spring water, with a rich, fragrant aroma and a round, full fruitiness balanced by ume's natural acidity. Sweet but never cloying, it is the most versatile bottle in the range, equally at home with food, over ice, or in a long soda.
Why People Choose This
- The flagship, full size: the 720ml for regular drinking and entertaining
- Tree-ripened Nanko ume: Wakayama's premier plum, the benchmark for umeshu
- Rich, rounded fruit: fragrant aroma with ume's natural acidity for balance
- Endlessly versatile: pairs with most dishes, sweet or savoury
How to Serve
- On the rocks: the classic way, over a large ice cube
- With soda: topped with soda for a lighter, longer aperitif
- Chilled and neat: as a dessert pour or digestif
- In cocktails: a fruity, sweet base for mixed drinks
梅酒 — Umeshu, and Wakayama's ume country
Umeshu is made by steeping ume, the Japanese plum, in alcohol with sugar, and the fruit decides everything. Wakayama (historically Kishu) is the centre of Japan's ume production, and its Nanko ume is the most prized variety, thick-fleshed and richly aromatic. Nakata Foods, founded in Tanabe in 1897, sits at the heart of this country, beneath the UNESCO-listed Kumano Kodo pilgrimage trails. Shiro means "white", the clear, classic style: this is umeshu at its most traditional and complete.
Also in this size: 180ml and 300ml.
The wider Nakata range: Aka (red), Yuzu, Peach and Apple umeshu.
How should I drink umeshu?
However you like, which is part of its charm. Most people serve it on the rocks, where the ice slowly opens the fruit; topped with soda it becomes a long, refreshing aperitif; neat and chilled it works as a dessert wine or after-dinner digestif. It also makes an excellent cocktail base. At 12% it sits between a wine and a spirit in strength, so it is easy to drink and easy to mix.
Product Details
| Type | 梅酒 — Umeshu (ume / plum liqueur), white classic style |
| Maker | Nakata Foods (founded 1897), Tanabe, Wakayama |
| Fruit | Tree-ripened Nanko ume (Wakayama) |
| ABV | 12% |
| Character | Rich aroma, rounded sweet-tart fruit, versatile |
| Serve | On the rocks, with soda, chilled neat, or in cocktails |
| Volume | 720ml |
| Origin | Wakayama, Japan |
What is the difference between the white and red umeshu?
The white (Shiro) is the classic, all-purpose style: rich, rounded and versatile, good with almost anything. The red (Aka) is brighter and lighter, with a brilliant red colour, leaning towards lighter dishes and desserts. Start with the white for the definitive Nakata umeshu; reach for the red when you want something lighter and more decorative.
What is Nanko ume?
Nanko is the most prized variety of Japanese ume, grown in Kishu (Wakayama), with thick, soft flesh and a fine fragrance. It is the benchmark fruit for both umeboshi and umeshu, and using tree-ripened Nanko ume gives a fuller, more aromatic, more rounded liqueur than firmer, early-picked plums.
How should I store it?
Keep it out of direct sunlight and heat. Umeshu is stable thanks to its sugar and alcohol, so it does not need refrigerating before opening, though many prefer it chilled. Once open, keep the cap on and use within a few months for the freshest flavour; refrigerating after opening helps preserve its aromatics.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Flagship Plum Wine, Full Bottle
The full 720ml of Nakata's flagship umeshu, for when the classic has become the house pour. Nakata Foods has been the heart of Japan's ume country for over 120 years, and Shiro Classic is its signature bottle: made from tree-ripened Nanko ume, the prized Wakayama plum, and local spring water, with a rich, fragrant aroma and a round, full fruitiness balanced by ume's natural acidity. Sweet but never cloying, it is the most versatile bottle in the range, equally at home with food, over ice, or in a long soda.
Why People Choose This
- The flagship, full size: the 720ml for regular drinking and entertaining
- Tree-ripened Nanko ume: Wakayama's premier plum, the benchmark for umeshu
- Rich, rounded fruit: fragrant aroma with ume's natural acidity for balance
- Endlessly versatile: pairs with most dishes, sweet or savoury
How to Serve
- On the rocks: the classic way, over a large ice cube
- With soda: topped with soda for a lighter, longer aperitif
- Chilled and neat: as a dessert pour or digestif
- In cocktails: a fruity, sweet base for mixed drinks
梅酒 — Umeshu, and Wakayama's ume country
Umeshu is made by steeping ume, the Japanese plum, in alcohol with sugar, and the fruit decides everything. Wakayama (historically Kishu) is the centre of Japan's ume production, and its Nanko ume is the most prized variety, thick-fleshed and richly aromatic. Nakata Foods, founded in Tanabe in 1897, sits at the heart of this country, beneath the UNESCO-listed Kumano Kodo pilgrimage trails. Shiro means "white", the clear, classic style: this is umeshu at its most traditional and complete.
Also in this size: 180ml and 300ml.
The wider Nakata range: Aka (red), Yuzu, Peach and Apple umeshu.
How should I drink umeshu?
However you like, which is part of its charm. Most people serve it on the rocks, where the ice slowly opens the fruit; topped with soda it becomes a long, refreshing aperitif; neat and chilled it works as a dessert wine or after-dinner digestif. It also makes an excellent cocktail base. At 12% it sits between a wine and a spirit in strength, so it is easy to drink and easy to mix.
Product Details
| Type | 梅酒 — Umeshu (ume / plum liqueur), white classic style |
| Maker | Nakata Foods (founded 1897), Tanabe, Wakayama |
| Fruit | Tree-ripened Nanko ume (Wakayama) |
| ABV | 12% |
| Character | Rich aroma, rounded sweet-tart fruit, versatile |
| Serve | On the rocks, with soda, chilled neat, or in cocktails |
| Volume | 720ml |
| Origin | Wakayama, Japan |
What is the difference between the white and red umeshu?
The white (Shiro) is the classic, all-purpose style: rich, rounded and versatile, good with almost anything. The red (Aka) is brighter and lighter, with a brilliant red colour, leaning towards lighter dishes and desserts. Start with the white for the definitive Nakata umeshu; reach for the red when you want something lighter and more decorative.
What is Nanko ume?
Nanko is the most prized variety of Japanese ume, grown in Kishu (Wakayama), with thick, soft flesh and a fine fragrance. It is the benchmark fruit for both umeboshi and umeshu, and using tree-ripened Nanko ume gives a fuller, more aromatic, more rounded liqueur than firmer, early-picked plums.
How should I store it?
Keep it out of direct sunlight and heat. Umeshu is stable thanks to its sugar and alcohol, so it does not need refrigerating before opening, though many prefer it chilled. Once open, keep the cap on and use within a few months for the freshest flavour; refrigerating after opening helps preserve its aromatics.
