Hakutsuru, Umeshu Genshu, Japanese Plum Liqueur, 300ml
Undiluted Plum Liqueur from Japan's Most Famous Sake Brewery
Umeshu is a Japanese plum liqueur made by steeping ume fruit in alcohol and sugar โ and Hakutsuru Umeshu Genshu (็ฝ้ถด ๆข ้ ๅ้ ) is the undiluted version, bottled at full cask strength with nothing added or removed after maceration. "Genshu" (ๅ้ ) means undiluted: where most commercial umeshu is cut with water before bottling, this goes straight from the steeping vessel to the bottle. Made with 100% Japanese Nanko ume โ the premium plum variety from Wakayama โ and brewery-crafted (่ตๅ ไป่พผใฟ) at Hakutsuru's Nada facility in Kobe. This 300ml format is ideal for retail, gifting, or trialling before committing to the full 720ml bottle.
Why Bars & Restaurants Choose This
- Genshu (undiluted): Full cask strength โ more concentrated flavour per pour, which means better value in cocktails and a more intense neat serve.
- 100% Nanko ume: Japan's most prized plum variety, grown in Wakayama. Deeper, more complex fruit character than generic ume.
- Trial-friendly format: 300ml is a low-commitment way to add undiluted umeshu to a drinks list before scaling up to the 720ml.
- Cocktail backbone: The higher concentration holds up in mixed drinks without disappearing โ ideal for umeshu sours, highballs, and spritz serves.
How to Serve
- On the rocks: Pour 60ml over ice and let it open up โ the undiluted strength means it softens gradually without going thin.
- Umeshu sour: Shake with fresh lemon juice and ice for a Japanese take on a sour โ the genshu concentration carries through the citrus.
- Soda highball: 1:3 with chilled soda water for a refreshing long drink โ works as an aperitif or paired with lighter dishes.
- Dessert pairing: Serve neat alongside vanilla ice cream, mochi, or dark chocolate for a simple dessert course.
What does undiluted umeshu taste like?
The first thing you notice is the intensity. Unlike standard umeshu, which can taste light and syrupy, genshu hits with a rich, concentrated plum sweetness balanced by a tart, almost apricot-like acidity. There's a warmth from the higher alcohol that gives it structure โ more like a digestif than a soft drink. The Nanko ume comes through clearly: stone fruit, a touch of almond from the pit, and a long, sweet-tart finish. It's umeshu for people who find regular umeshu too thin.
Product Details
| Type | ๆข ้ ๅ้ โ Umeshu Genshu (Undiluted Japanese Plum Liqueur) |
| Brand | Hakutsuru (็ฝ้ถด โ "White Crane") |
| Ume Variety | 100% Japanese Nanko Ume (ๅ้ซๆข ) |
| Style | Genshu (ๅ้ โ undiluted, cask strength) |
| Production | ่ตๅ ไป่พผใฟ Kuramoto Jikomi (brewery-crafted) |
| Origin | Nada, Kobe, Japan |
| ABV | โ |
| Volume | 300ml |
What does Genshu mean?
Genshu (ๅ้ ) means "original liquor" or "undiluted." Most umeshu and sake is diluted with water before bottling to reduce the alcohol content and soften the flavour. Genshu skips that step โ it's bottled at full strength directly from the steeping or brewing vessel. The result is a more concentrated, intense flavour with a higher ABV than the standard version of the same product.
What is Nanko ume?
Nanko ume (ๅ้ซๆข ) is Japan's most prized plum variety, primarily grown in Wakayama Prefecture. The fruit is larger, juicier, and more fragrant than standard ume varieties, with a thinner skin and higher flesh-to-pit ratio. It's the benchmark for premium umeshu production โ the "100% Nanko ume" designation on this bottle is a quality marker, similar to how single-origin labelling works in coffee or chocolate.
How is umeshu different from plum wine?
Umeshu is technically a liqueur, not a wine. It's made by steeping whole ume fruit in a spirit base (usually shochu or neutral spirit) with sugar. Plum wine, by contrast, is fermented from the fruit itself. The distinction matters for licensing and menu descriptions in UK hospitality โ umeshu is a macerated spirit, closer in production method to sloe gin or limoncello than to grape wine.
Original: $22.74
-70%$22.74
$6.82
Description
Undiluted Plum Liqueur from Japan's Most Famous Sake Brewery
Umeshu is a Japanese plum liqueur made by steeping ume fruit in alcohol and sugar โ and Hakutsuru Umeshu Genshu (็ฝ้ถด ๆข ้ ๅ้ ) is the undiluted version, bottled at full cask strength with nothing added or removed after maceration. "Genshu" (ๅ้ ) means undiluted: where most commercial umeshu is cut with water before bottling, this goes straight from the steeping vessel to the bottle. Made with 100% Japanese Nanko ume โ the premium plum variety from Wakayama โ and brewery-crafted (่ตๅ ไป่พผใฟ) at Hakutsuru's Nada facility in Kobe. This 300ml format is ideal for retail, gifting, or trialling before committing to the full 720ml bottle.
Why Bars & Restaurants Choose This
- Genshu (undiluted): Full cask strength โ more concentrated flavour per pour, which means better value in cocktails and a more intense neat serve.
- 100% Nanko ume: Japan's most prized plum variety, grown in Wakayama. Deeper, more complex fruit character than generic ume.
- Trial-friendly format: 300ml is a low-commitment way to add undiluted umeshu to a drinks list before scaling up to the 720ml.
- Cocktail backbone: The higher concentration holds up in mixed drinks without disappearing โ ideal for umeshu sours, highballs, and spritz serves.
How to Serve
- On the rocks: Pour 60ml over ice and let it open up โ the undiluted strength means it softens gradually without going thin.
- Umeshu sour: Shake with fresh lemon juice and ice for a Japanese take on a sour โ the genshu concentration carries through the citrus.
- Soda highball: 1:3 with chilled soda water for a refreshing long drink โ works as an aperitif or paired with lighter dishes.
- Dessert pairing: Serve neat alongside vanilla ice cream, mochi, or dark chocolate for a simple dessert course.
What does undiluted umeshu taste like?
The first thing you notice is the intensity. Unlike standard umeshu, which can taste light and syrupy, genshu hits with a rich, concentrated plum sweetness balanced by a tart, almost apricot-like acidity. There's a warmth from the higher alcohol that gives it structure โ more like a digestif than a soft drink. The Nanko ume comes through clearly: stone fruit, a touch of almond from the pit, and a long, sweet-tart finish. It's umeshu for people who find regular umeshu too thin.
Product Details
| Type | ๆข ้ ๅ้ โ Umeshu Genshu (Undiluted Japanese Plum Liqueur) |
| Brand | Hakutsuru (็ฝ้ถด โ "White Crane") |
| Ume Variety | 100% Japanese Nanko Ume (ๅ้ซๆข ) |
| Style | Genshu (ๅ้ โ undiluted, cask strength) |
| Production | ่ตๅ ไป่พผใฟ Kuramoto Jikomi (brewery-crafted) |
| Origin | Nada, Kobe, Japan |
| ABV | โ |
| Volume | 300ml |
What does Genshu mean?
Genshu (ๅ้ ) means "original liquor" or "undiluted." Most umeshu and sake is diluted with water before bottling to reduce the alcohol content and soften the flavour. Genshu skips that step โ it's bottled at full strength directly from the steeping or brewing vessel. The result is a more concentrated, intense flavour with a higher ABV than the standard version of the same product.
What is Nanko ume?
Nanko ume (ๅ้ซๆข ) is Japan's most prized plum variety, primarily grown in Wakayama Prefecture. The fruit is larger, juicier, and more fragrant than standard ume varieties, with a thinner skin and higher flesh-to-pit ratio. It's the benchmark for premium umeshu production โ the "100% Nanko ume" designation on this bottle is a quality marker, similar to how single-origin labelling works in coffee or chocolate.
How is umeshu different from plum wine?
Umeshu is technically a liqueur, not a wine. It's made by steeping whole ume fruit in a spirit base (usually shochu or neutral spirit) with sugar. Plum wine, by contrast, is fermented from the fruit itself. The distinction matters for licensing and menu descriptions in UK hospitality โ umeshu is a macerated spirit, closer in production method to sloe gin or limoncello than to grape wine.
