Drinks with a sense of place.
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Umeshu and liqueur
Regional drink culture
Wakayama Umeshu
30 Wakayama
Umeshu from Wakayama Prefecture, protected by the geographical indication "Wakayama Umeshu". Only fresh green or ripe ume harvested in the prefecture are used; they are steeped in liquor in the prefecture for at least 90 days, and storage and bottling also take place there. The standard says sake brewers began making umeshu from ume harvested in their off-season as demand for umeboshi fell, and umeshu making grew across the prefecture.