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Description
Hakutsuru, Umeshu Genshu, 720mlFull Strength Plum Liqueur, Award Winning for a Decade Most umeshu is diluted down to an easy 11 or 12%. This is not. "Genshu" means undiluted, bottled at full strength, and at 19. 7% Hakutsuru's Umeshu Genshu is deep, rich and concentrated, made with prized Kishu Nanko ume, Japan's finest plums. The intensity has been recognised: it took Monde Selection Gold for twelve consecutive years, from 2008 to 2019. A serious plum liqueur for sipping slowly
Full-Strength Plum Liqueur, Award-Winning for a Decade
Most umeshu is diluted down to an easy 11 or 12%. This is not. "Genshu" means undiluted, bottled at full strength, and at 19.7% Hakutsuru's Umeshu Genshu is deep, rich and concentrated, made with prized Kishu Nanko ume, Japan's finest plums. The intensity has been recognised: it took Monde Selection Gold for twelve consecutive years, from 2008 to 2019. A serious plum liqueur for sipping slowly over ice or pouring over dessert.
Prefer a smaller format? The same umeshu is available in 300ml.
Why You'll Reach For It
- Undiluted (genshu): bottled at full strength, 19.7%, for a deep, concentrated plum character
- Kishu Nanko ume: made with Japan's most prized plums, from Wakayama, for intense sweet-tart depth
- Award-winning: Monde Selection Gold twelve years running, 2008 to 2019
- Hakutsuru pedigree: from the 1743 Nada, Kobe brewery, made with brewing expertise rather than as an afterthought
How to Serve
- Over ice: the classic serve, the ice softening the richness as it melts
- Neat, chilled: as a digestif, its full strength rewards slow sipping
- Over dessert: pour over vanilla ice cream, or pair with dark chocolate and blue cheese
- With soda: lengthen with soda for a lighter, refreshing umeshu highball
梅酒 — Umeshu, and what "genshu" changes
Umeshu (梅酒) is Japanese plum liqueur, made by steeping ume, a fruit closer to an apricot than a true plum, in spirit and sugar until the fruit gives up its sweet-tart, almond-scented depth. The best umeshu uses Kishu Nanko ume from Wakayama, the most prized variety, which is what Hakutsuru uses here. The word that sets this bottle apart is genshu (原酒): undiluted. Most umeshu is cut with water to a gentle strength; a genshu is bottled as it is, at full power, so the flavour and the alcohol are both more concentrated. The result is richer, deeper and more intense, a sipping umeshu rather than a casual one, which is exactly why it has won Gold at Monde Selection year after year.
What does this umeshu taste like?
Rich and full, with a deep sweet-tart plum flavour, a hint of almond from the ume stone, and real intensity from being bottled undiluted. It is sweeter and more concentrated than a watered-down everyday umeshu, but the natural acidity of the Kishu Nanko plum keeps it balanced rather than cloying. At 19.7% it has noticeable warmth and body, closer to a fortified dessert wine in feel, which is why it stands up so well over ice, over ice cream, or alongside strong cheese and dark chocolate.
Product Details
| Type | 梅酒 — Umeshu (plum liqueur), genshu (undiluted) |
| Brand | Hakutsuru (白鶴), founded 1743 |
| Plum | Kishu Nanko ume (Wakayama) |
| ABV | 19.7% |
| Awards | Monde Selection Gold, 2008–2019 (12 years) |
| Volume | 720ml |
| Best Served | Over ice, chilled neat, or over dessert |
| Origin | Japan |
What does "genshu" mean?
Genshu (原酒) means undiluted. After brewing or steeping, most sake and umeshu are cut with water to bring the strength down to an easy-drinking level before bottling. A genshu skips that step and is bottled as it is, at full strength. For umeshu that means both the flavour and the alcohol are more concentrated, giving a richer, deeper, more intense drink than a standard diluted bottle, which is why a genshu umeshu is treated as a premium, sipping style.
Why are Kishu Nanko ume the best plums for umeshu?
Nanko ume from the Kishu region (Wakayama Prefecture) are regarded as the finest ume in Japan, with thin skins, plump flesh and a high level of the natural acids and aromatics that give umeshu its sweet-tart depth and characteristic almond note. Using a premium plum like this gives a fuller, more balanced and more fragrant liqueur than ordinary fruit, which matters even more in a genshu where nothing is diluted to hide behind.
How should I store umeshu?
Keep it in a cool, dark place out of direct sunlight. At nearly 20% and with plenty of sugar, umeshu is stable and keeps well for a long time, even after opening; refrigeration is not essential but keeps it crisp for serving over ice. Stand the bottle upright. Unlike a delicate sake, it does not spoil quickly once opened, so there is no rush to finish it.
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