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 — and Hakutsuru Umeshu Genshu (白鶴 梅酒原酒) is the undiluted version, bottled at full cask strength with nothing added or removed after maceration. "Genshu" (原酒) 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 — the premium plum variety from Wakayama — and brewery-crafted (蔵元仕込み) at Hakutsuru's Nada facility in Kobe. The result is a richer, more concentrated umeshu with deeper fruit character and a fuller body than standard diluted versions.

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 — 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.

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