{"title":"Japanese Spirits \u0026 Beer","description":"\u003cp\u003eJapanese spirits and beer, including umeshu, yuzu shu, shochu and beer. Sourced from Japan's most reputable producers, chosen for authenticity and quality.\u003c\/p\u003e","products":[{"product_id":"aladdin-yuzu-sake","title":"Homare Yuzu Sake, Aladdin Bottle, 300ml","description":"\u003cp\u003eDelve into the delightful blend of traditional craft and citrusy zest with Homare Yuzu Sake. This junmai sake infused with yuzu offers a refreshing sharpness, complemented by a sweet fragrance. Enjoy chilled to enhance the intricate flavours of light seafood dishes or tangy desserts. Each bottle celebrates tradition with its decorative Aladdin design, making it a unique gift choice. Homare Brewery, with its rich heritage since 1918, assures quality and authenticity in every sip.\u003c\/p\u003e\n\u003ch2\u003eAbout Homare Brewery\u003c\/h2\u003e\n\u003cp\u003eFounded in 1918, Homare Brewery has been a beacon of sake brewing tradition. Through decades, they've honed their craft, focusing on quality and innovation to produce exceptional sake enjoyed worldwide.\u003c\/p\u003e\n\u003ch3\u003e誉 純米ゆず アラジン ボトル 300ml\u003c\/h3\u003e\n\u003cp\u003eHomare Junmai Yuzu Aradin Botoru\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSize: 300ml\u003c\/li\u003e\n\u003cli\u003eGrade: Junmai\u003c\/li\u003e\n\u003cli\u003eStyle: Liqueur\u003c\/li\u003e\n\u003cli\u003ePolishing Grade: Junmai\u003c\/li\u003e\n\u003cli\u003eRice Type: Japanese rice\u003c\/li\u003e\n\n\u003cli\u003eAlcohol: 10.9%\u003c\/li\u003e\n\u003cli\u003eSMV: N\/A\u003c\/li\u003e\n\u003cli\u003eAcidity: 5.3\u003c\/li\u003e\n\u003cli\u003eAmino Acid Value: N\/A\u003c\/li\u003e\n\u003cli\u003eDrinking Temperature: Chilled\u003c\/li\u003e\n\u003cli\u003ePrefecture: Fukushima\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Homare","offers":[{"title":"Default Title","offer_id":32210066210916,"sku":"H4000","price":15.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/vzgMVK0gb3ZpIANHGByxd_1XOIUqCO_00001.jpg?v=1777814504"},{"product_id":"nakata-umeshu-white-300ml","title":"Nakata, Shiro Classic Umeshu (White Plum Wine), 300ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Flagship Plum Wine from Japan's Leading Ume House\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Nakata Foods has been the heart of Japan's ume country for over 120 years, and Shiro Classic is its flagship umeshu, the one to start with. Made from tree-ripened Nanko ume, the prized Wakayama plum, and local spring water, it has a rich, fragrant aroma and a round, full fruitiness carried by ume's natural acidity. Sweet but balanced, it is the most versatile bottle in the range, at home alongside almost any dish, sweet or savoury, and just as good on the rocks before or after a meal.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe flagship:\u003c\/strong\u003e Nakata's signature umeshu and the natural place to start\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTree-ripened Nanko ume:\u003c\/strong\u003e Wakayama's premier plum, the benchmark for umeshu\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRich, rounded fruit:\u003c\/strong\u003e fragrant aroma with ume's natural acidity for balance\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEndlessly versatile:\u003c\/strong\u003e pairs with most dishes, sweet or savoury\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn the rocks:\u003c\/strong\u003e the classic way, over a large ice cube\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e topped with soda for a lighter, longer aperitif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled and neat:\u003c\/strong\u003e as a dessert pour or digestif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a fruity, sweet base for mixed drinks\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and Wakayama's ume country\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    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, and works the fruit from its own region. Shiro means \"white\", the clear, classic style: this is umeshu at its most traditional and complete.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso in this size:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-white-umeshu-180ml\" style=\"text-decoration: underline;\"\u003e180ml\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-white-umeshu-720ml\" style=\"text-decoration: underline;\"\u003e720ml\u003c\/a\u003e.\u003cbr\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-umeshu-red-300ml\" style=\"text-decoration: underline;\"\u003eAka (red)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow should I drink umeshu?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (ume \/ plum liqueur), white classic style\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFruit\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTree-ripened Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e12%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRich aroma, rounded sweet-tart fruit, versatile\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOn the rocks, with soda, chilled neat, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e300ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between the white and red umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The white (Shiro) is the classic, all-purpose style: rich, rounded and versatile, good with almost anything. The \u003ca href=\"\/products\/nakata-umeshu-red-300ml\" style=\"text-decoration: underline;\"\u003ered (Aka)\u003c\/a\u003e is brighter and lighter in style, with a brilliant red colour, leaning towards lighter dishes and desserts. Start with the white if you want the definitive Nakata umeshu; reach for the red when you want something lighter and more decorative.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Nanko ume?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Default Title","offer_id":43417553600764,"sku":"H0075","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/8r-jRDSAxdnjVKGbzqTlz_S8TgLJAQ_00001.jpg?v=1777814504"},{"product_id":"nakata-umeshu-red-300ml","title":"Nakata, Aka Umeshu (Red Plum Wine), 300ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Brilliant Red Plum Wine, Light and Bright\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The lighter, brighter companion to Nakata's classic white umeshu. Aka (meaning \"red\") has a striking, jewel-like red colour and a clean, gem-like lightness, with the tree-ripened fruit flavour of Wakayama Nanko ume running through it. Where the white is rich and all-purpose, the red is fresher and more delicate, made for lighter dishes and desserts, and it looks beautiful in the glass. From Nakata Foods, Japan's leading ume house, founded in Wakayama in 1897.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStriking red colour:\u003c\/strong\u003e a brilliant, jewel-like umeshu that looks the part in the glass\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and bright:\u003c\/strong\u003e fresher and more delicate than the classic white\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDessert-friendly:\u003c\/strong\u003e made for lighter dishes, fruit and puddings\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNakata quality:\u003c\/strong\u003e the tree-ripened Nanko ume flavour, in a lighter style\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e to show off the colour and keep it crisp\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e a pretty, refreshing long drink\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith dessert:\u003c\/strong\u003e alongside fruit, sorbet or light puddings\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e for colour and a fruity, delicate base\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and Wakayama's ume country\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu is made by steeping ume, the Japanese plum, in alcohol with sugar. 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. Aka is its red expression: the same fine fruit in a lighter, brighter, more decorative style, where the white is the rich, traditional all-rounder.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso in this size:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-red-umeshu-180ml\" style=\"text-decoration: underline;\"\u003e180ml\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-red-umeshu-720ml\" style=\"text-decoration: underline;\"\u003e720ml\u003c\/a\u003e.\u003cbr\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003eShiro (white)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eRed or white, which should I choose?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    If you want the definitive, do-everything Nakata umeshu, choose the \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003ewhite (Shiro)\u003c\/a\u003e: rich, rounded and versatile. Choose this red (Aka) when you want something lighter and prettier, a brighter, more delicate umeshu that shines with desserts and looks striking poured over ice. Both are 12% and from the same fine Wakayama fruit; they are simply two moods of the same drink.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (ume \/ plum liqueur), red style\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFruit\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTree-ripened Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e12%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBright, light, gem-like; brilliant red colour\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice, with soda, with dessert, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e300ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat makes the red umeshu different from the white?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Style and colour. The \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003ewhite (Shiro)\u003c\/a\u003e is the rich, rounded, all-purpose classic. This red (Aka) is lighter, brighter and more delicate, with a brilliant red colour that makes it especially good-looking in the glass and a natural match for desserts and lighter food. Same fruit, same strength, different mood.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it pair with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its light, bright character leans towards the sweeter end of the table: fresh fruit, sorbets, light puddings and cheese, as well as delicate savoury dishes. Served over ice or with soda it also makes a pretty, refreshing aperitif. Save the richer pairings for the white.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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 it is lovely chilled. Once open, keep the cap on and use within a few months for the freshest colour and flavour; refrigerating after opening helps preserve it.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Default Title","offer_id":43417632014588,"sku":"H0076","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/pkb9g2zsz5aeZqSeLkqex_0df0cf3E_00001.jpg?v=1777814505"},{"product_id":"kobayashi-meromero-melon-sake","title":"KOBAYASHI - MeroMero Hokkaido Melon Sake 720ml","description":"\u003ch5\u003eOn the Menu of UK's number 1 restaurant Ynyshir (2 Michelin Star) in Wales.\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eMelon pulp is soft and thick. The original sweetness and umami of the melon spreads out, and the flavour of plum wine appears slightly later. Gorgeous aroma too!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTasting Notes: Refreshing, fruity, without being too sweet. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDrink Recommendations: \u003cspan data-mce-fragment=\"1\"\u003eOn the rocks, with Soda or Cocktail Mixer Base\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSize:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e720\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003eml\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eGrade:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Liqueur\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eStyle: \u003c\/b\u003eLiqueur\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003ePolishing Grade:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eN\/A\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eRice Type: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\n\u003cli class=\"li1\"\u003e\n\u003cb\u003eAlcohol: \u003c\/b\u003e12%\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSMV: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAcidity: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAmino Acid Value: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eDrinking Temperature: \u003c\/b\u003e5～8℃\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cstrong\u003ePrefecture: \u003c\/strong\u003eFukuoka\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cspan\u003eMade in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo learn more about Sake, continue reading below!\u003c\/span\u003e\u003c\/p\u003e","brand":"Kobayashi Shuzou Honten","offers":[{"title":"Default Title","offer_id":44236222169340,"sku":"X0103","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/VnXEeYotScsaFeU_kJupe_cBDx2FNJ_00001.jpg?v=1777814506"},{"product_id":"kobayashi-meromero-banana-and-passionfruit-umeshu","title":"KOBAYASHI - MeroMero Mojiport Banana \u0026 Passionfruit Umeshu 720ml","description":"\u003ch5\u003eKOBAYASHI - MeroMero  \u003cspan data-mce-fragment=\"1\"\u003eMojiport Banana \u0026amp; Passionfruit Umeshu 720ml \u003c\/span\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eKobayashi Meromero Mojiport Banana \u0026amp; Passionfruit Umeshu is a unique umeshu produced by Kobayashi Sake Brewery. Umeshu is a traditional Japanese liqueur made by steeping ume plums in alcohol and adding sugar. However, this particular umeshu incorporates the flavours of banana and passionfruit, creating a tropical and fruity twist on the classic umeshu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a beautiful, silky liqueur of banana puree and sake. The brewery suggests mixing with some milk or yoghurt drink.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTasting Notes: Fruity, tropical, \u003cstrong\u003e\u003c\/strong\u003esilky liqueur.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDrink Recommendations: \u003cspan data-mce-fragment=\"1\"\u003eOn the rocks, with Soda, Cocktail Mixer Base\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSize:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e720\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003eml\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eGrade:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Liqueur\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eStyle: \u003c\/b\u003eLiqueur\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003ePolishing Grade:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eN\/A\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eRice Type: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\n\u003cli class=\"li1\"\u003e\n\u003cb\u003eAlcohol: \u003c\/b\u003e12%\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSMV: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAcidity: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAmino Acid Value: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eDrinking Temperature: \u003c\/b\u003e5～8℃\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cstrong\u003ePrefecture: \u003c\/strong\u003eFukuoka\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cspan\u003eMade in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo learn more about Sake, continue reading below!\u003c\/span\u003e\u003c\/p\u003e","brand":"Kobayashi Shuzou Honten","offers":[{"title":"Single","offer_id":56394915512701,"sku":"X0104","price":34.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 12","offer_id":56394915545469,"sku":"X0104-CS12","price":293.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/0tz3_finGRjTJLDiMKuuf_03TkgENf_00001.jpg?v=1777814502"},{"product_id":"kobayashi-meromero-mikanfruit-grapefruit-passionfruit-umeshu","title":"MeroMero Mikan Shu, 720ml","description":"\u003ch5\u003eKOBAYASHI - MeroMero Yakujima Island Mikan Fruit Grapefruit \u0026amp; Passionfruit Umeshu 720ml\u003c\/h5\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eYakushima Island Mikan (commonly known as \"Tankan\") sake based fruit liqueur has a good balance of sweet and sour from Yakushima mikan juice and the sharpness of saké. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eTasting Notes: Balance between sweet, sour and sharp. Also fruity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDrink Recommendations: \u003cspan data-mce-fragment=\"1\"\u003eServe on the rocks, top with soda over ice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSize:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e720\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003eml\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eGrade:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Liqueur\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eStyle: \u003c\/b\u003eLiqueur\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003ePolishing Grade:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eN\/A\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eRice Type: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\n\u003cli class=\"li1\"\u003e\n\u003cb\u003eAlcohol: \u003c\/b\u003e12%\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSMV: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAcidity: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAmino Acid Value: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eDrinking Temperature: \u003c\/b\u003e5～8℃\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cstrong\u003ePrefecture: \u003c\/strong\u003eFukuoka\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cspan\u003eMade in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo learn more about Sake, continue reading below!\u003c\/span\u003e\u003c\/p\u003e","brand":"Kobayashi Shuzou Honten","offers":[{"title":"Default Title","offer_id":44236282102012,"sku":"X0105","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/HsRT5jeujFaRSWiDLKrWp_EDAp5ZYv_00001_1.jpg?v=1777830279"},{"product_id":"hakutsuru-umeshu-genshu-300ml","title":"Hakutsuru, Umeshu Genshu, 300ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eFull-Strength Plum Liqueur, in a Handy 300ml\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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. It took Monde Selection Gold for twelve consecutive years, from 2008 to 2019. The 300ml bottle is the ideal size to try it, to gift, or to keep a serious plum liqueur on hand for an after-dinner pour.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Want a full-size bottle? The same umeshu is available in \u003ca href=\"\/products\/hakutsuru-umeshu-genshu-720ml\"\u003e720ml\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUndiluted (genshu):\u003c\/strong\u003e bottled at full strength, 19.7%, for a deep, concentrated plum character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKishu Nanko ume:\u003c\/strong\u003e made with Japan's most prized plums, from Wakayama, for intense sweet-tart depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward-winning:\u003c\/strong\u003e Monde Selection Gold twelve years running, 2008 to 2019\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHandy 300ml:\u003c\/strong\u003e a low-commitment size to try, to gift, or to keep for occasional sipping\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e the classic serve, the ice softening the richness as it melts\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat, chilled:\u003c\/strong\u003e as a digestif, its full strength rewards slow sipping\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver dessert:\u003c\/strong\u003e pour over vanilla ice cream, or pair with dark chocolate and blue cheese\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e lengthen with soda for a lighter, refreshing umeshu highball\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and what \"genshu\" changes\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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 why it has won Gold at Monde Selection year after year.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does this umeshu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (plum liqueur), genshu (undiluted)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePlum\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKishu Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e19.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAwards\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMonde Selection Gold, 2008–2019 (12 years)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e300ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice, chilled neat, or over dessert\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does \"genshu\" mean?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Genshu (原酒) means undiluted. After steeping, most umeshu is 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, so both the flavour and the alcohol are more concentrated. That gives a richer, deeper, more intense drink than a standard diluted bottle, which is why a genshu umeshu is treated as a premium, sipping style.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy are Kishu Nanko ume the best plums for umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":44238604173564,"sku":"X0004","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S4uYA82PE0PogeHEX2dkj_4Rovs0UK_00001.jpg?v=1777810757"},{"product_id":"hakutsuru-umeshu-genshu-720ml","title":"Hakutsuru, Umeshu Genshu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eFull-Strength Plum Liqueur, Award-Winning for a Decade\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Prefer a smaller format? The same umeshu is available in \u003ca href=\"\/products\/hakutsuru-umeshu-genshu-300ml\"\u003e300ml\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUndiluted (genshu):\u003c\/strong\u003e bottled at full strength, 19.7%, for a deep, concentrated plum character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKishu Nanko ume:\u003c\/strong\u003e made with Japan's most prized plums, from Wakayama, for intense sweet-tart depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward-winning:\u003c\/strong\u003e Monde Selection Gold twelve years running, 2008 to 2019\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHakutsuru pedigree:\u003c\/strong\u003e from the 1743 Nada, Kobe brewery, made with brewing expertise rather than as an afterthought\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e the classic serve, the ice softening the richness as it melts\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat, chilled:\u003c\/strong\u003e as a digestif, its full strength rewards slow sipping\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver dessert:\u003c\/strong\u003e pour over vanilla ice cream, or pair with dark chocolate and blue cheese\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e lengthen with soda for a lighter, refreshing umeshu highball\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒: Umeshu, and what \"genshu\" changes\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does this umeshu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒: Umeshu (plum liqueur), genshu (undiluted)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePlum\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKishu Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e19.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAwards\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMonde Selection Gold, 2008–2019 (12 years)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice, chilled neat, or over dessert\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does \"genshu\" mean?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy are Kishu Nanko ume the best plums for umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":44238631895292,"sku":"X0112","price":21.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/ZAVe4-8NOtBSf034iaUX0_nJAntnAr_00001.jpg?v=1777814506"},{"product_id":"nakata-white-umeshu-720ml","title":"Nakata, Shiro Classic Umeshu (White Plum Wine), 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Flagship Plum Wine, Full Bottle\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe flagship, full size:\u003c\/strong\u003e the 720ml for regular drinking and entertaining\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTree-ripened Nanko ume:\u003c\/strong\u003e Wakayama's premier plum, the benchmark for umeshu\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRich, rounded fruit:\u003c\/strong\u003e fragrant aroma with ume's natural acidity for balance\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEndlessly versatile:\u003c\/strong\u003e pairs with most dishes, sweet or savoury\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn the rocks:\u003c\/strong\u003e the classic way, over a large ice cube\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e topped with soda for a lighter, longer aperitif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled and neat:\u003c\/strong\u003e as a dessert pour or digestif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a fruity, sweet base for mixed drinks\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and Wakayama's ume country\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso in this size:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-white-umeshu-180ml\" style=\"text-decoration: underline;\"\u003e180ml\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003e300ml\u003c\/a\u003e.\u003cbr\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-red-umeshu-720ml\" style=\"text-decoration: underline;\"\u003eAka (red)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow should I drink umeshu?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (ume \/ plum liqueur), white classic style\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFruit\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTree-ripened Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e12%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRich aroma, rounded sweet-tart fruit, versatile\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOn the rocks, with soda, chilled neat, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between the white and red umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The white (Shiro) is the classic, all-purpose style: rich, rounded and versatile, good with almost anything. The \u003ca href=\"\/products\/nakata-red-umeshu-720ml\" style=\"text-decoration: underline;\"\u003ered (Aka)\u003c\/a\u003e 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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Nanko ume?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Default Title","offer_id":44473516425468,"sku":"H0005","price":22.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/yJjKAvo7FA_yBVEsAkaJx_SQlX2Jqk_00001.jpg?v=1777814505"},{"product_id":"nakata-red-umeshu-720ml","title":"Nakata, Aka Umeshu (Red Plum Wine), 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Brilliant Red Plum Wine, Full Bottle\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The full 720ml of Nakata's striking red umeshu. Aka (meaning \"red\") has a jewel-like red colour and a clean, gem-like lightness, carrying the tree-ripened fruit flavour of Wakayama Nanko ume. Where the white is rich and all-purpose, the red is fresher and more delicate, made for lighter dishes and desserts, and beautiful in the glass, a lovely bottle to pour at the table or bring to a celebration. From Nakata Foods, Japan's leading ume house, founded in Wakayama in 1897.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFull size:\u003c\/strong\u003e the 720ml for regular pouring and entertaining\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStriking red colour:\u003c\/strong\u003e a brilliant, jewel-like umeshu that looks the part\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and bright:\u003c\/strong\u003e fresher and more delicate than the classic white\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDessert-friendly:\u003c\/strong\u003e made for lighter dishes, fruit and puddings\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e to show off the colour and keep it crisp\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e a pretty, refreshing long drink\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith dessert:\u003c\/strong\u003e alongside fruit, sorbet or light puddings\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e for colour and a fruity, delicate base\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and Wakayama's ume country\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu is made by steeping ume, the Japanese plum, in alcohol with sugar. Wakayama (historically Kishu) is the centre of Japan's ume production, and its Nanko ume is the most prized variety. Nakata Foods, founded in Tanabe in 1897, sits at the heart of this country, beneath the UNESCO-listed Kumano Kodo pilgrimage trails. Aka is its red expression: the same fine fruit in a lighter, brighter, more decorative style, where the white is the rich, traditional all-rounder.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso in this size:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-red-umeshu-180ml\" style=\"text-decoration: underline;\"\u003e180ml\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-red-300ml\" style=\"text-decoration: underline;\"\u003e300ml\u003c\/a\u003e.\u003cbr\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-white-umeshu-720ml\" style=\"text-decoration: underline;\"\u003eShiro (white)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eRed or white, which should I choose?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    If you want the definitive, do-everything Nakata umeshu, choose the \u003ca href=\"\/products\/nakata-white-umeshu-720ml\" style=\"text-decoration: underline;\"\u003ewhite (Shiro)\u003c\/a\u003e: rich, rounded and versatile. Choose this red (Aka) when you want something lighter and prettier, a brighter, more delicate umeshu that shines with desserts and looks striking over ice. Both are 12% and from the same fine Wakayama fruit; they are simply two moods of the same drink.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (ume \/ plum liqueur), red style\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFruit\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTree-ripened Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e12%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBright, light, gem-like; brilliant red colour\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice, with soda, with dessert, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat makes the red umeshu different from the white?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Style and colour. The \u003ca href=\"\/products\/nakata-white-umeshu-720ml\" style=\"text-decoration: underline;\"\u003ewhite (Shiro)\u003c\/a\u003e is the rich, rounded, all-purpose classic. This red (Aka) is lighter, brighter and more delicate, with a brilliant red colour that makes it especially good-looking in the glass and a natural match for desserts. Same fruit, same strength, different mood.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it pair with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its light, bright character leans towards the sweeter end of the table: fresh fruit, sorbets, light puddings and cheese, as well as delicate savoury dishes. Served over ice or with soda it also makes a pretty, refreshing aperitif.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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 it is lovely chilled. Once open, keep the cap on and use within a few months for the freshest colour and flavour.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Default Title","offer_id":44473545785596,"sku":"H0006","price":22.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/gdAvBOhsOBn6vFh9_T3vB_Z5KyT031_00001.jpg?v=1777814505"},{"product_id":"nakata-white-umeshu-180ml","title":"Nakata, Shiro Classic Umeshu (White Plum Wine), 180ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eJapan's Flagship Plum Wine, in a Try-Me Size\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The same flagship umeshu from Nakata Foods, Japan's leading ume house, in a handy 180ml bottle, perfect for trying it for the first time, gifting, or a single sitting. Made from tree-ripened Nanko ume, the prized Wakayama plum, and local spring water, Shiro Classic has 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, lovely on the rocks before or after a meal.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePerfect first taste:\u003c\/strong\u003e the 180ml size to try the flagship before committing\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTree-ripened Nanko ume:\u003c\/strong\u003e Wakayama's premier plum, the benchmark for umeshu\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRich, rounded fruit:\u003c\/strong\u003e fragrant aroma with ume's natural acidity for balance\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEasy gift:\u003c\/strong\u003e a neat, giftable bottle of Japan's best-known plum wine\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn the rocks:\u003c\/strong\u003e the classic way, over a large ice cube\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e topped with soda for a lighter, longer aperitif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled and neat:\u003c\/strong\u003e as a dessert pour or digestif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a fruity, sweet base for mixed drinks\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and Wakayama's ume country\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    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: umeshu at its most traditional and complete, here in a small bottle to get to know it.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso in this size:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003e300ml\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-white-umeshu-720ml\" style=\"text-decoration: underline;\"\u003e720ml\u003c\/a\u003e.\u003cbr\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-red-umeshu-180ml\" style=\"text-decoration: underline;\"\u003eAka (red)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow should I drink umeshu?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (ume \/ plum liqueur), white classic style\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFruit\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTree-ripened Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e12%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRich aroma, rounded sweet-tart fruit, versatile\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOn the rocks, with soda, chilled neat, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e180ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between the white and red umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The white (Shiro) is the classic, all-purpose style: rich, rounded and versatile, good with almost anything. The \u003ca href=\"\/products\/nakata-red-umeshu-180ml\" style=\"text-decoration: underline;\"\u003ered (Aka)\u003c\/a\u003e 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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Nanko ume?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Single","offer_id":56394784473469,"sku":"X0025","price":6.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 20","offer_id":56394784506237,"sku":"X0025-CS20","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/zUimryK7VFtrVwougfeYw_TlRs1C0y_00001.jpg?v=1777814505"},{"product_id":"nakata-red-umeshu-180ml","title":"Nakata, Aka Umeshu (Red Plum Wine), 180ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Brilliant Red Plum Wine, in a Try-Me Size\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Nakata's striking red umeshu in a handy 180ml bottle, ideal for a first taste or a gift. Aka (meaning \"red\") has a jewel-like red colour and a clean, gem-like lightness, carrying the tree-ripened fruit flavour of Wakayama Nanko ume. Where the white is rich and all-purpose, the red is fresher and more delicate, made for lighter dishes and desserts, and beautiful in the glass. From Nakata Foods, Japan's leading ume house, founded in Wakayama in 1897.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePerfect first taste:\u003c\/strong\u003e the 180ml size to try the red before committing\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStriking red colour:\u003c\/strong\u003e a brilliant, jewel-like umeshu that looks the part\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and bright:\u003c\/strong\u003e fresher and more delicate than the classic white\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDessert-friendly:\u003c\/strong\u003e made for lighter dishes, fruit and puddings\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e to show off the colour and keep it crisp\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e a pretty, refreshing long drink\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith dessert:\u003c\/strong\u003e alongside fruit, sorbet or light puddings\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e for colour and a fruity, delicate base\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and Wakayama's ume country\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu is made by steeping ume, the Japanese plum, in alcohol with sugar. Wakayama (historically Kishu) is the centre of Japan's ume production, and its Nanko ume is the most prized variety. Nakata Foods, founded in Tanabe in 1897, sits at the heart of this country, beneath the UNESCO-listed Kumano Kodo pilgrimage trails. Aka is its red expression: the same fine fruit in a lighter, brighter, more decorative style, here in a small bottle to get to know it.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso in this size:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-umeshu-red-300ml\" style=\"text-decoration: underline;\"\u003e300ml\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-red-umeshu-720ml\" style=\"text-decoration: underline;\"\u003e720ml\u003c\/a\u003e.\u003cbr\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-white-umeshu-180ml\" style=\"text-decoration: underline;\"\u003eShiro (white)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eRed or white, which should I choose?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    If you want the definitive, do-everything Nakata umeshu, choose the \u003ca href=\"\/products\/nakata-white-umeshu-180ml\" style=\"text-decoration: underline;\"\u003ewhite (Shiro)\u003c\/a\u003e: rich, rounded and versatile. Choose this red (Aka) when you want something lighter and prettier, a brighter, more delicate umeshu that shines with desserts and looks striking over ice. Both are 12% and from the same fine Wakayama fruit; they are simply two moods of the same drink.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (ume \/ plum liqueur), red style\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFruit\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTree-ripened Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e12%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBright, light, gem-like; brilliant red colour\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice, with soda, with dessert, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e180ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat makes the red umeshu different from the white?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Style and colour. The \u003ca href=\"\/products\/nakata-white-umeshu-180ml\" style=\"text-decoration: underline;\"\u003ewhite (Shiro)\u003c\/a\u003e is the rich, rounded, all-purpose classic. This red (Aka) is lighter, brighter and more delicate, with a brilliant red colour that makes it especially good-looking in the glass and a natural match for desserts. Same fruit, same strength, different mood.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it pair with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its light, bright character leans towards the sweeter end of the table: fresh fruit, sorbets, light puddings and cheese, as well as delicate savoury dishes. Served over ice or with soda it also makes a pretty, refreshing aperitif.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      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 it is lovely chilled. Once open, keep the cap on and use within a few months for the freshest colour and flavour.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Single","offer_id":56394798989693,"sku":"X0030","price":6.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 20","offer_id":56394799022461,"sku":"X0030-CS20","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/tcTl_IQGUh2LrC5ltnWpU_m67LFt7E_00001.jpg?v=1777814504"},{"product_id":"nakata-umeshu-yuzu-180ml","title":"Nakata, Yuzu Umeshu, 180ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePlum Wine Meets Wakayama Yuzu\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Two of Wakayama's best ingredients in one bottle. Into Nakata's classic ume base goes the juice of Wakayama yuzu, the aromatic Japanese citrus, plus a touch of honey. The yuzu's bright, fragrant sourness is a perfect counterpoint to the long, rounded fruit of tree-ripened Nanko ume, giving an umeshu that is fresher and more zesty than the classic, without losing its smooth sweetness. From Nakata Foods, Japan's leading ume house, founded in Wakayama in 1897.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYuzu and ume:\u003c\/strong\u003e two Wakayama specialities in one glass\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBright and zesty:\u003c\/strong\u003e fragrant citrus sourness over rounded ume sweetness\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal Wakayama yuzu juice:\u003c\/strong\u003e aromatic, not artificial\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTry-me size:\u003c\/strong\u003e a 180ml bottle, easy to taste or gift\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e the natural match, lifting the yuzu aroma\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e chilled and neat over a large cube\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAs an aperitif:\u003c\/strong\u003e its citrus edge whets the appetite\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a fragrant, citrussy base\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e柚子 — Yuzu, the aromatic Japanese citrus\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Yuzu is a fragrant Japanese citrus, sharper and more aromatic than lemon, prized in Japanese cooking for its perfume as much as its juice. Wakayama, already the heart of Japan's ume country, is also known for its yuzu, so this umeshu pairs two local specialities. Nakata Foods, founded in Tanabe in 1897, sits beneath the UNESCO-listed Kumano Kodo pilgrimage trails; here it lifts its classic ume base with that bright, fragrant citrus.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003eShiro (white)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-red-300ml\" style=\"text-decoration: underline;\"\u003eAka (red)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow is it best enjoyed?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Topped with soda is the classic move: the bubbles carry the yuzu aroma and turn it into a long, refreshing, citrussy aperitif, lovely before a meal or on a warm evening. Over ice and neat it is a little richer and rounder. At 12% it is easy-drinking, and its bright, zesty character also makes it a fragrant base for cocktails.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Yuzu umeshu (ume \/ plum liqueur with yuzu)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMade with\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama Nanko ume and Wakayama yuzu juice\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e12%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBright, zesty citrus over rounded ume sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWith soda, over ice, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e180ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does it taste like?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Bright and aromatic. The yuzu gives a fragrant, lemon-like citrus sourness that lifts the rounded, honeyed sweetness of the ume, so it is fresher and zestier than the classic white umeshu while still smooth and easy to drink. Think of it as the citrus member of the family.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is yuzu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yuzu is an aromatic Japanese citrus fruit, more fragrant and sharper than a lemon, used widely in Japanese cooking and drinks for its distinctive perfume. Wakayama is a noted yuzu-growing region as well as Japan's ume heartland, which is why this pairing is so natural.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it out of direct sunlight and heat. It does not need refrigerating before opening, though it is best served well chilled. Once open, keep the cap on and use within a few months for the freshest citrus aroma; refrigerating after opening helps preserve it.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Single","offer_id":56394866262397,"sku":"X0038","price":6.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 20","offer_id":56394866295165,"sku":"X0038-CS20","price":96.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/3UVxl4xKshH3TLXd5bKfl_wM8vihFq_00001.jpg?v=1777814504"},{"product_id":"nakata-umeshu-peach-180ml","title":"Nakata, Peach Umeshu, 180ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eUme and Wakayama Peach, Pure Fun in a Glass\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Into Nakata's ume base goes 100% Wakayama peach puree, for a soft, juicy, fruit-forward umeshu that is hard not to smile at. It is sweeter and gentler than the classic, at a lower 8% strength, with the lush aroma of ripe peach over the rounded fruit of Nanko ume. A genuinely crowd-pleasing bottle, the one to bring to a party or pour for friends who think they don't like plum wine. From Nakata Foods, Japan's leading ume house, founded in Wakayama in 1897.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal Wakayama peach:\u003c\/strong\u003e 100% peach puree blended into the ume base\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoft and juicy:\u003c\/strong\u003e sweet, gentle and fruit-forward\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLighter strength:\u003c\/strong\u003e an easy-going 8% ABV\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe crowd-pleaser:\u003c\/strong\u003e a fun bottle for parties and gifts\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWell chilled:\u003c\/strong\u003e straight from the fridge, neat or over ice\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e for a longer, lighter peach spritz\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith dessert:\u003c\/strong\u003e alongside fruit and light puddings\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a ready-made peach base\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, the fun, fruity end\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu starts as ume steeped in alcohol and sugar, and from that base Nakata builds a whole family of flavours. Here the fruit is Wakayama peach, blended in as 100% puree, giving a soft, juicy, summery drink quite different from the classic. Wakayama is famous for its peaches as well as its ume, so this is two local fruits in one glass. Nakata Foods, founded in Tanabe in 1897, sits beneath the UNESCO-listed Kumano Kodo trails.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003eShiro (white)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-red-300ml\" style=\"text-decoration: underline;\"\u003eAka (red)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-apple-180ml\" style=\"text-decoration: underline;\"\u003eApple\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs this a good one for umeshu beginners?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Very much so. Its soft peach sweetness and lower 8% strength make it the most approachable bottle in the range, ideal for anyone new to umeshu or who finds spirits too strong. Serve it cold and it drinks almost like a grown-up peach soft drink, while still carrying the real ume fruit underneath. From here, the classic white is the natural next step.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Peach umeshu (ume \/ plum liqueur with peach)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMade with\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama Nanko ume and 100% Wakayama peach puree\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e8%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSoft, juicy, sweet and peachy; easy-going\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWell chilled, with soda, with dessert, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e180ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does it taste like?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Like ripe, juicy peach with the rounded fruit of ume underneath. It is soft, sweet and gentle rather than sharp, and at 8% it is light and easy to drink. The most approachable, just-for-fun bottle in the Nakata range.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow strong is it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      8% ABV, lighter than the classic 12% umeshu and much lighter than a spirit, closer to a fortified wine in strength. That makes it an easy, low-key drink, especially served cold over ice on a warm day.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it out of direct sunlight and heat, and serve it well chilled. As a fruit-forward, lower-strength drink it is best enjoyed fresh, so once opened keep it refrigerated and drink within a few months for the brightest peach flavour.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Single","offer_id":56394879074685,"sku":"X0040","price":6.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 20","offer_id":56394879107453,"sku":"X0040-CS20","price":69.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/KF6BtvnSK2-yuupUQFbEp_hT6l5QW7_00001.jpg?v=1777814506"},{"product_id":"nakata-umeshu-apple-180ml","title":"Nakata, Apple Umeshu, 500ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eMatured Plum Wine Meets Crisp Japanese Apple\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    A wonderful, unexpected pairing: Nakata's matured umeshu, made from tree-ripened Nanko ume, blended with Japanese apple juice. The apple brings a crisp, fresh sweetness and a familiar, easy fruitiness, while the aged ume gives depth underneath, an umeshu that drinks almost like a soft, grown-up cider. Light at 8% and very approachable, it is a lovely introduction to umeshu and an easy pour for almost anyone. From Nakata Foods, Japan's leading ume house, founded in Wakayama in 1897.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eApple and ume:\u003c\/strong\u003e crisp Japanese apple over a matured ume base\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCider-like ease:\u003c\/strong\u003e fresh, fruity and very approachable\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLighter strength:\u003c\/strong\u003e an easy-going 8% ABV\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGreat introduction:\u003c\/strong\u003e a gentle way into Japanese plum wine\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWell chilled:\u003c\/strong\u003e straight from the fridge, neat or over ice\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e for a longer, lighter apple spritz\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAs an aperitif:\u003c\/strong\u003e crisp and refreshing before a meal\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e an apple-and-ume base to build on\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, the easy-drinking end\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu begins as ume steeped in alcohol and sugar, and Nakata builds a family of flavours from that base. For this one it takes its matured ume liqueur and blends in Japanese apple juice, so the familiar crispness of apple sits over the deeper, rounded fruit of aged Nanko ume. The result is fresh, light and cider-like, an umeshu for people who want something gentle and easy. Nakata Foods, founded in Tanabe in 1897, sits beneath the UNESCO-listed Kumano Kodo trails.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eThe wider Nakata range:\u003c\/strong\u003e \u003ca href=\"\/products\/nakata-umeshu-white-300ml\" style=\"text-decoration: underline;\"\u003eShiro (white)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-red-300ml\" style=\"text-decoration: underline;\"\u003eAka (red)\u003c\/a\u003e, \u003ca href=\"\/products\/nakata-umeshu-yuzu-180ml\" style=\"text-decoration: underline;\"\u003eYuzu\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-umeshu-peach-180ml\" style=\"text-decoration: underline;\"\u003ePeach\u003c\/a\u003e umeshu.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs this a good one for umeshu beginners?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yes, it is one of the easiest. The crisp apple and lower 8% strength make it gentle and familiar, almost like a light cider with extra depth, so it suits anyone new to umeshu or wary of stronger drinks. Served well chilled it is genuinely refreshing. Once you enjoy this, the classic white umeshu is the natural next step up.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Apple umeshu (ume \/ plum liqueur with apple)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNakata Foods (founded 1897), Tanabe, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMade with\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMatured Wakayama Nanko ume liqueur and Japanese apple juice\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e8%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCrisp, fresh apple over rounded matured ume; cider-like\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWell chilled, with soda, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e500ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does it taste like?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Crisp and fresh, like a light apple drink with the deeper, rounded fruit of matured ume underneath. It is gentle, fruity and easy, almost cider-like, and at 8% it is one of the lightest, most approachable bottles Nakata makes.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow strong is it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      8% ABV, lighter than the classic 12% umeshu and similar in strength to a stronger cider or a fortified wine. That makes it a relaxed, easy drink, especially served cold over ice.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it out of direct sunlight and heat, and serve it well chilled. As a fresh, lower-strength, fruit-forward drink it is best enjoyed young, so once opened keep it refrigerated and drink within a few months for the crispest apple flavour.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Nakata","offers":[{"title":"Single","offer_id":56394900013437,"sku":"X0041","price":19.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 12","offer_id":56394900046205,"sku":"X0041-CS12","price":119.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/AChrnSaQ_yAOJVNwSOJ3B_j10fq7aT_00001.jpg?v=1777814504"},{"product_id":"umeshu-starter-set","title":"Umeshu Starter Hamper","description":"\u003cp\u003e\u003cstrong\u003eA full-strength plum liqueur and the glassware to drink it from.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUmeshu is the easiest way into Japanese drinking, and this is the version worth starting on. Most umeshu is diluted down to an easy 11 or 12 percent. Hakutsuru's Genshu is not — \u003cem\u003egenshu\u003c\/em\u003e means undiluted, and it is bottled at full strength, so the ume fruit arrives concentrated rather than watered into squash.\u003c\/p\u003e\u003cp\u003eIt comes with a pair of cut-glass ochoko, the small Japanese cups that make a 20ml pour feel deliberate rather than mean. Serve it cold, straight, or over a single large piece of ice.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 × Hakutsuru, Umeshu Genshu, 720ml\u003c\/li\u003e\n\u003cli\u003e2 × Sake Cup (Ochoko), Cut Glass\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eContains alcohol. Sold to over-18s only.\u003c\/p\u003e","brand":"SushiSushi","offers":[{"title":"Default Title","offer_id":44720078782716,"sku":"Z9002","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/34f03736-d75f-4d66-95b8-b10a5f13a99b_00001.jpg?v=1787682906"},{"product_id":"chokyu-15-year-aged-umeshu","title":"Chokyu, 15 Year-Aged Umeshu, 720ml","description":"\u003cp\u003eChokyu 15 Year Aged Umeshu is a distinguished Japanese plum wine, meticulously crafted from Nanko plums cultivated using special farming methods. Over 15 years of maturation, it develops a rich, chocolaty amber hue and a complex flavour profile, featuring subtle smoky and astringent notes reminiscent of fine whisky. This umeshu is versatile, best enjoyed straight from a wine glass or over ice, and pairs exquisitely with both savoury dishes and desserts, enhancing the dining experience. Presented in an elegant 720ml bottle, it makes a refined gift for connoisseurs and newcomers alike.\u003c\/p\u003e\n\u003ch2\u003eAbout Nakano BC\u003c\/h2\u003e\n\u003cp\u003eNakano BC, established in 1958, is a renowned Japanese brewery celebrated for its dedication to traditional brewing techniques and high-quality products, including sake, umeshu, and other liqueurs.\u003c\/p\u003e\n\u003ch3\u003e長久 15年熟成梅酒\u003c\/h3\u003e\n\u003cp\u003eChokyu 15-nen Jukusei Umeshu\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSize: 720ml\u003c\/li\u003e\n\u003cli\u003eGrade: Premium Umeshu\u003c\/li\u003e\n\u003cli\u003eStyle: Genshu Koshu Umeshu (Plum Wine)\u003c\/li\u003e\n\u003cli\u003ePolishing: Not applicable\u003c\/li\u003e\n\u003cli\u003eRice Type: Not applicable\u003c\/li\u003e\n\n\u003cli\u003eAlcohol: 20%\u003c\/li\u003e\n\u003cli\u003eSMV: Not available\u003c\/li\u003e\n\u003cli\u003eAcidity: Not available\u003c\/li\u003e\n\u003cli\u003eAmino Acid Value: Not available\u003c\/li\u003e\n\u003cli\u003eDrinking Temperature: 5–15℃\u003c\/li\u003e\n\u003cli\u003ePrefecture: Wakayama\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nakano","offers":[{"title":"Default Title","offer_id":44873026601212,"sku":"X0076","price":49.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/u9aZ2V594XPJtQHvu4jZ_bbYSCrPM_00001.jpg?v=1777812326"},{"product_id":"red-shiso-umeshu","title":"Red Shiso Umeshu 720ml","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLocated in Wakayama, the \"plum-producing area\", our plum wine is pickled using Nanko plums from Kishu Wakayama. The sourness of red shiso, which is a healthy ingredient, is added to the plum wine, and the original sweetness of the plum wine creates a health-oriented taste, resulting in a refreshing plum wine with the sweetness of plum wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a red color like a precocious red wine derived from red perilla, so it can be used as an aperitif, or chilled in the refrigerator and served as a fashionable alcoholic drink in a wine glass during a meal. Please enjoy it with plum wine. \"Akai Umeshu\" is made by adding red perilla under the concept of \"health\" based on plum wine with the depth of plums unique to Japan. Please enjoy the refreshing taste.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nakano","offers":[{"title":"Default Title","offer_id":44887646568700,"sku":"X0066","price":22.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/FUTFLJxtswDIREuyTLyhf_1n9VPaRu_00001.jpg?v=1777814504"},{"product_id":"takasago-5-26-umeshu","title":"Takasago 5:26pm Umeshu 500ml","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eUmeshu PM 5:26 is a product inspired by the beautiful sky at dusk. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTo fully enjoy the aroma and taste of plums, we use Japanese sake for brewing. For this reason, it uses less sugar than regular plum wine, and it is a dish that allows you to feel the taste of plums. In addition, Takasago's plum wine takes two years and double the amount of plums.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs a result, the depth of the flavour was of delicate and mild fruits. By adjusting it with a few drops of brandy, the depth of the flavour came out, and the flavour and aftertaste of the plums were brought together. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis plum wine has an exquisite balance of aroma, sweetness, and acidity. Because it's not too sweet, it doesn't need to be served on the rocks or with a mixer like regular plum wine and can be chilled and drunk straight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Takasago","offers":[{"title":"Single","offer_id":56394811179389,"sku":"X0081","price":22.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 12","offer_id":56394811212157,"sku":"X0081-CS12","price":137.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/2kuSHV_eAP1YZ-15NyZhL_YQF81oV1_00001.jpg?v=1777814502"},{"product_id":"kishu-umeshu-1-8l","title":"Hakutsuru, Kishu Umeshu, 1.8L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eClassic Kishu Plum Umeshu, in a Catering 1.8L\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The everyday umeshu that earns its place behind a busy bar. Hakutsuru's Kishu Umeshu is made with prized Kishu Nanko ume, Japan's finest plums, for a classic sweet-tart plum liqueur that is endlessly mixable, lovely over ice, long with soda, or as a base for cocktails. The full 1.8L (isshobin) format is built for volume: a venue pouring umeshu by the glass, or anyone who simply gets through it. For an intense, undiluted sipping version, see the \u003ca href=\"\/products\/hakutsuru-umeshu-genshu-720ml\" style=\"text-decoration: underline;\"\u003eUmeshu Genshu\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKishu Nanko ume:\u003c\/strong\u003e made with Japan's most prized plums, from Wakayama, for genuine sweet-tart depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEndlessly mixable:\u003c\/strong\u003e the classic, balanced umeshu style, equally good neat, long or in cocktails\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering format:\u003c\/strong\u003e a full 1.8L for by-the-glass service or regular drinking, keeping the cost per pour down\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHakutsuru pedigree:\u003c\/strong\u003e from the 1743 Nada, Kobe brewery, made with real brewing expertise\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e the simplest serve, well chilled\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e a long, refreshing umeshu highball, the everyday Japanese way to drink it\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a versatile sweet-tart base for spritzes and plum cocktails\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver dessert:\u003c\/strong\u003e a splash over vanilla ice cream\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and the Kishu plum\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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 quality of an umeshu rests on its plums, and the finest are Nanko ume from the Kishu region (Wakayama Prefecture), prized for their thin skins, plump flesh and high levels of the natural acids and aromatics that give umeshu its character. This is the classic, balanced expression of that, made by Hakutsuru in Nada since 1743, in a large format built for pouring rather than a special-occasion bottle.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow is this different from the Umeshu Genshu?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Both use the same prized Kishu Nanko ume, but they are made for different jobs. This Kishu Umeshu is the classic, balanced, easy-drinking style in a large 1.8L bottle, the everyday umeshu for mixing over ice, with soda or in cocktails at volume. The \u003ca href=\"\/products\/hakutsuru-umeshu-genshu-720ml\" style=\"text-decoration: underline;\"\u003eUmeshu Genshu\u003c\/a\u003e is bottled undiluted at full strength, richer, deeper and more intense, a premium sipping umeshu rather than a mixer. Many bars keep both: the genshu for a serious after-dinner pour, this one for the highballs and cocktails that get through the most.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Umeshu (plum liqueur)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePlum\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKishu Nanko ume (Wakayama)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.8L (isshobin)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice, with soda, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Umeshu is Japanese plum liqueur, made by steeping ume (Japanese plum, botanically closer to apricot) in spirit with sugar. Over time the fruit releases a sweet-tart flavour with a characteristic almond note from the stone. It is one of Japan's most popular drinks, enjoyed over ice, with soda, or in cocktails. The best versions, like this one, use premium Kishu Nanko ume for a deeper, more balanced result.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs a 1.8L bottle good value for a bar?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. The 1.8L isshobin is the traditional large format and brings the cost per serve down compared with buying 720ml bottles, which makes it the sensible choice for any venue pouring umeshu by the glass or mixing it into highballs and cocktails. For lower-volume use or a premium by-the-glass listing, the smaller and stronger genshu may suit better; for a workhorse mixer, this is the one.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dark place out of direct sunlight. Umeshu is stable and keeps well thanks to its sugar and alcohol, even after opening, so a 1.8L bottle is no problem to work through over time. Refrigeration is not essential but keeps it crisp for serving over ice. Stand the bottle upright and re-seal firmly between pours.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Single","offer_id":56394841260413,"sku":"X0045","price":37.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56394841293181,"sku":"X0045-CS6","price":113.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/QdhD8EEdCsfrWviJF4gRB_mQ839gv7_00001.jpg?v=1777830031"},{"product_id":"bincotan-umeshu","title":"Ozaki, Binchotan-Filtered Umeshu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePlum Liqueur From Japan's Ume Country, Mellowed Over Charcoal\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Umeshu is Japan's plum liqueur, and Wakayama is where the best of it begins, the prefecture that grows the country's finest ume and is also the home of Kishu binchotan charcoal. Ozaki Shuzo, one of Wakayama's oldest breweries, brings the two together: a rich, rounded umeshu filtered over binchotan, which smooths and clarifies it into something cleaner and more refined than the syrupy norm. It took Platinum in the plum-wine category at the 2023 Kura Master awards. The 720ml bottle suits a drinks list or an after-dinner pour.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCharcoal-filtered and clean:\u003c\/strong\u003e binchotan filtering rounds off the heaviness, giving a smoother, more refined umeshu than the usual sticky-sweet style\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom Wakayama ume country:\u003c\/strong\u003e made where Japan's best plums and its finest charcoal both come from, by a brewery dating to 1869\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward-winning:\u003c\/strong\u003e Platinum in the plum-wine category at the 2023 Kura Master, a serious mark for a Japanese drink\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVersatile pour:\u003c\/strong\u003e works neat over ice, lengthened with soda, or as the base of a cocktail, on a list or after dinner\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn the rocks:\u003c\/strong\u003e the classic serve, over a large cube so it opens up without watering down too fast\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e umeshu soda is long, refreshing and lower in strength, good as an aperitif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAfter dinner:\u003c\/strong\u003e chilled and neat as a digestif, its sweet-tart plum sitting well after a meal\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a ready-made base of fruit, acidity and sweetness for a Japanese twist on a sour or spritz\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and why Wakayama\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu (梅酒) is made by steeping ume, the Japanese plum, in spirit with sugar, which draws out a sweet-tart fruit flavour with a characteristic almond note from the stones. Wakayama, the old province of Kishu on the Kii peninsula, is the centre of it all: the Nanko ume grown there is regarded as Japan's finest plum, and the same region is the home of Kishu binchotan, the dense white charcoal prized for grilling and for filtering. Ozaki Shuzo, founded in 1869, draws on both, finishing this umeshu over binchotan so the charcoal strips away the heavier, cloying edge and leaves a cleaner, more elegant drink. It is a local pairing of plum and charcoal that only Wakayama could really make.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    For a different style or a larger bottle, the \u003ca href=\"\/products\/kishu-umeshu-1-8l\" style=\"text-decoration: underline;\"\u003eHakutsuru Kishu Umeshu\u003c\/a\u003e is another Wakayama option.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does umeshu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sweet and tart at once, with the flavour of ripe plum and apricot and a faint almond note that comes from the fruit's stone. A typical umeshu can be quite syrupy; this one is rounder and cleaner, the charcoal filtering taking the edge off the sweetness so the fruit and acidity come through more clearly. Served cold over ice it is bright and refreshing; neat it is fuller and more liqueur-like. It is approachable for anyone, including drinkers who do not usually reach for sake, which is part of why umeshu travels so well onto a Western drinks list.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUmeshu (梅酒), Japanese plum liqueur\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOzaki Shuzo (est. 1869)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eProcess\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFiltered over binchotan charcoal\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAwards\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKura Master 2023, Plum Wine category, Platinum\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChilled, on the rocks, or with soda\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Umeshu is a Japanese liqueur made by steeping ume, the Japanese plum, in a spirit with sugar. The result is sweet and tart, with a clear plum and apricot character and a gentle almond note from the stones. It is usually lower in strength than spirits and easy to drink, served over ice, with soda or as a digestif. Wakayama, where this one is made, is the most celebrated region for the ume that go into it.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should you serve umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Cold is best. The classic serve is on the rocks, over a large piece of ice so it dilutes slowly; lengthened with soda it becomes a refreshing aperitif; and chilled and neat it works as an after-dinner digestif. It also makes an excellent cocktail base, bringing fruit, sweetness and acidity in one. There is no need to warm it. For a larger format or a second style on the list, see our \u003ca href=\"\/products\/kishu-umeshu-1-8l\" style=\"text-decoration: underline;\"\u003eHakutsuru Kishu Umeshu\u003c\/a\u003e.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does the binchotan filtering do?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Binchotan is a dense Japanese white charcoal, and Wakayama's Kishu binchotan is the benchmark. Passing the umeshu over charcoal acts as a fine filter: it strips out some of the heavier, cloying compounds and rounds the drink off, leaving it cleaner and more refined than an unfiltered umeshu, with the plum fruit and acidity coming through more clearly. It is a local touch, since the same region that grows the plums also produces the charcoal.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Ozaki","offers":[{"title":"Default Title","offer_id":44887721607420,"sku":"X0114","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/d2kddUnn0EMfhbDO9w2wS_KFFHTltN_00001.jpg?v=1777811892"},{"product_id":"sekkai-itto-arakawa-peach-momoshu","title":"Sekkai Itto Arakawa White Peach, Momoshu, 720ml","description":"\n\u003cp data-mce-fragment=\"1\"\u003eWelcome to the enchanting realm of Sekkai Itto Arakawa Peach Momoshu, a captivating fusion of Japan's revered peach orchards and the distinguished artistry of Sekkai Itto's master brewers. This exquisite Momoshu, or peach-infused sake, is a testament to the brewery's commitment to perfection and the celebration of the lush flavors of Arakawa's finest peaches.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSekkai Itto Arakawa Peach Momoshu is a sensory journey that begins with the meticulous selection of the juiciest and most succulent peaches, sourced exclusively from the orchards surrounding Arakawa. These premium fruits are then harmoniously blended with the brewery's exceptional sake, resulting in a libation that captures the essence of the region's rich agricultural heritage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith each sip, indulge in the symphony of flavors that dance on your palate – a delightful balance of sweetness from the peaches and the refined elegance of Sekkai Itto's sake craftsmanship. The aromatic bouquet and luscious taste of Arakawa Peach Momoshu transport you to the picturesque landscapes where nature's bounty meets the expertise of seasoned artisans.\u003c\/p\u003e","brand":"Sekai Itto","offers":[{"title":"Default Title","offer_id":45027174154492,"sku":"X0118","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/n-bRshdlyzulJuwLqnwoT_xJoinR3X_00001.jpg?v=1777814502"},{"product_id":"myo-cha-matcha-liqueur-500ml","title":"Myo-Cha Matcha Liqueur, 500ml","description":"\u003cspan data-mce-fragment=\"1\"\u003eMyo-Cha Matcha Liqueur invites you to embark on a sensory journey, where the essence of finely ground green tea leaves from the lush fields of Japan converges with the artistry of modern craftsmanship. The result is a liqueur that captivates the senses with the rich, earthy notes and aromatic complexity of premium matcha.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith each sip, experience the perfect balance of sweetness and the unique bitterness that defines matcha. Myo-Cha has masterfully blended tradition with innovation, creating a liqueur that pays homage to the time-honored tea-making techniques while offering a contemporary twist on indulgence.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe bottle, adorned with the distinctive Myo-Cha logo, reflects the brand's commitment to aesthetics and quality. Myo-Cha Matcha Liqueur is more than a beverage; it's an expression of refined taste and a nod to the cultural heritage of Japanese tea.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e","brand":"Ryukyu Gura","offers":[{"title":"Default Title","offer_id":45030813532412,"sku":"X0064","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/XoeNtlZ6NHPUXLrnVC5ek_VyJBZlmK_00001.jpg?v=1777814504"},{"product_id":"sekai-itto-junmai-daiginjo-yuzushu-720ml","title":"Sekai Itto, Junmai Daiginjo Yuzushu, 720ml","description":"\n\u003cp data-mce-fragment=\"1\"\u003eIntroducing Sekai Itto Junmai Daiginjo Yuzushu, a harmonious fusion of premium sake craftsmanship and the vibrant essence of Japanese yuzu. This extraordinary Yuzushu, crafted by Sekai Itto, captures the pinnacle of brewing artistry, combining the refinement of Junmai Daiginjo with the zesty allure of yuzu.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCarefully brewed using the finest ingredients, Sekai Itto Junmai Daiginjo Yuzushu showcases the pinnacle of sake craftsmanship. This Junmai Daiginjo, known for its meticulous milling process, provides a refined and smooth base, creating an ideal canvas for the infusion of yuzu's bright and citrusy notes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSavor the unique flavor profile of Sekai Itto Junmai Daiginjo Yuzushu, where the essence of yuzu takes center stage. The zesty and refreshing character of Japanese yuzu harmonizes seamlessly with the premium sake, creating a delightful symphony of flavors that dance on your palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis Yuzushu is perfect for those seeking a truly exceptional and refreshing sake experience. Enjoy it chilled on its own, over ice, or as a creative addition to cocktails. It is a versatile libation that adds a burst of citrusy joy to your drinking moments.\u003c\/p\u003e","brand":"Sekai Itto","offers":[{"title":"Default Title","offer_id":45031203635452,"sku":"X0117","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/PjtjWJJHpIyKNDA2cr_3d_GWxQw5UO_00001.jpg?v=1777814506"},{"product_id":"miyashita-yuzu-beer","title":"Doppo, Yuzu Craft Beer, 330ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Crisp Japanese Craft Beer, Lifted with Yuzu\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Doppo is the craft-beer label of Miyashita, an Okayama brewery best known for its sake, and that sake-maker's precision shows in the glass. This one takes a clean, crisp lager base of malted barley and hops and brightens it with yuzu, the fragrant Japanese citrus, for a beer that is zesty and aromatic without losing its refreshing, easy-drinking character. Light-bodied and lively, it is a lovely aperitif and a natural partner to sushi, sashimi and lighter Japanese food.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal yuzu lift:\u003c\/strong\u003e fragrant Japanese citrus over a crisp, clean beer\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and refreshing:\u003c\/strong\u003e effervescent and easy-drinking, not heavy\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward-winning brewery:\u003c\/strong\u003e Doppo, a multi-decorated Okayama craft beer\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSake-maker's craft:\u003c\/strong\u003e brewed by a century-old Miyashita brewery\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWell chilled:\u003c\/strong\u003e serve cold to keep it crisp and bright\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn a glass:\u003c\/strong\u003e pour to release the yuzu aroma\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAs an aperitif:\u003c\/strong\u003e its citrus edge whets the appetite\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith food:\u003c\/strong\u003e sushi, sashimi, tempura and lighter dishes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e独歩 — Doppo, the brewery that went its own way\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Doppo (独歩) means \"to walk alone\", or to go one's own way, and it is a fitting name: Miyashita launched it as one of Japan's pioneering craft beers when small-scale brewing was first allowed, and it has gone on to win the country's craft-beer competitions many times over. Miyashita is a comprehensive Okayama maker with around a century of history, rooted in sake, and it brings that brewing discipline to beer. This yuzu version is the playful, citrus-forward expression, where a brewer's clean lager meets one of Japan's most loved aromatic fruits.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso try:\u003c\/strong\u003e \u003ca href=\"\/products\/doppo-omachi-rice-craft-beer-330ml\" style=\"text-decoration: underline;\"\u003eDoppo Omachi Rice Craft Beer\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapanese craft beer with yuzu\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDoppo (独歩), by Miyashita, Okayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCrisp and light, with bright yuzu citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWell chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e330ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOkayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does it taste like?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Crisp and refreshing, with the fragrant, lemon-lime-like citrus of yuzu running through a clean, light beer. The yuzu adds aroma and brightness rather than sweetness, so it stays a proper, dry-ish beer, just with a distinctly Japanese lift.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it go with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its citrus and crispness make it a natural with sushi, sashimi and tempura, and with lighter dishes generally. It also works as a clean, palate-refreshing aperitif before a meal.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWho makes Doppo?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Doppo is brewed by Miyashita in Okayama, a comprehensive maker with around a century of history that is also known for its sake, shochu and whisky. Doppo is its pioneering craft-beer line, a repeat winner in Japan's national beer competitions.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Miyashita","offers":[{"title":"Default Title","offer_id":45053052977404,"sku":"X0091","price":6.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/DfwUXwrghwVad0dI0ePyc_2awQGsfv_00001.jpg?v=1777830665"},{"product_id":"yoshimura-15-year-aged-rice-shochu","title":"Yoshimura, 15 year aged Rice Shochu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eA rice shochu aged fifteen years in oak, the rare end of a category most people drink within a year. Soft and rice-led underneath, vanilla and coconut from the cask. Sip it like an aged spirit, not mix it.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eFifteen years in oak, not fifteen weeks:\u003c\/strong\u003e long-aged kome shochu is rare on a UK list, and the cask time is what builds the vanilla and coconut you taste.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eRice, not barley:\u003c\/strong\u003e made from rice koji and rice only, so it drinks softer and rounder than a smoky mugi (barley) shochu.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eThe pour for the whisky drinker who says they don't like shochu:\u003c\/strong\u003e the oak and the age give it a spirit-cabinet weight they recognise.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eFrom a sake brewery, not a volume distiller:\u003c\/strong\u003e Yoshimura Hideo Shoten has brewed rice in Wakayama for over a century, better known for its Kurumazaka sake, and that rice craft carries into the still.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNeat or over one big rock:\u003c\/strong\u003e the classic way to read a long-aged shochu, letting the oak open up as it warms.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eOyuwari (cut with hot water):\u003c\/strong\u003e the traditional Japanese serve, roughly six parts shochu to four parts hot water, which lifts the vanilla note.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eAs an after-dinner pour:\u003c\/strong\u003e stand it where you would stand an aged rum or a soft whisky, end of service or end of a tasting menu.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eBehind the bar:\u003c\/strong\u003e swap it in where a recipe calls for aged rum or bourbon and you want a lighter, rice-led backbone.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eShochu (焼酎, \"burnt liquor\") is Japan's distilled spirit, fermented and then distilled, which puts it alongside whisky and brandy rather than sake. This is a kome (米, rice) shochu, made from rice koji and rice, so it sits at the soft, rounded end of the category rather than the earthy sweet-potato or smoky barley end. Honkaku shochu (本格焼酎), the traditional single-distilled class, keeps the character of its base ingredient instead of stripping it out. Yoshimura Hideo Shoten brews in Iwade City, Wakayama, and is better known for its Kurumazaka sake. It has worked with rice for over a century, and that experience is what sits behind this long-aged bottling.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does Yoshimura 15-year aged rice shochu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eFirst impression is gentle and round, not sharp. The rice base gives a soft, faintly sweet body, and the fifteen years in oak sit on top of it: vanilla, a hint of coconut, the kind of warm woody note you find in an aged spirit. There is no smoke and no harsh alcohol burn. It is closer to a mellow aged rum or a soft whisky than to a young, fiery shochu. The finish is long and dry, with the cask lingering rather than the rice. What sets this version apart is simply the age. Most shochu reaches you within a year or two; fifteen years in barrel is the rare end of the category, and you taste every one of them.\u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"color:#aaaaaa; width:35%; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eType\u003c\/td\u003e\n      \u003ctd style=\"color:#d1d1d1; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eKome shochu (米焼酎, rice shochu), long-aged in oak\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"color:#aaaaaa; width:35%; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eBrand\u003c\/td\u003e\n      \u003ctd style=\"color:#d1d1d1; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eYoshimura Hideo Shoten (吉村秀雄商店), Wakayama\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"color:#aaaaaa; width:35%; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eKey Feature\u003c\/td\u003e\n      \u003ctd style=\"color:#d1d1d1; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eAged 15 years in oak; made from rice koji and rice\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"color:#aaaaaa; width:35%; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eOrigin\u003c\/td\u003e\n      \u003ctd style=\"color:#d1d1d1; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eIwade City, Wakayama Prefecture, Japan\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"color:#aaaaaa; width:35%; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eFormat\u003c\/td\u003e\n      \u003ctd style=\"color:#d1d1d1; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003e720ml glass bottle\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"color:#aaaaaa; width:35%; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n      \u003ctd style=\"color:#d1d1d1; padding:10px; border:1px solid #333; font-size:0.85rem;\"\u003eA sipping spirit, neat, over ice, or oyuwari\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between rice shochu and barley shochu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003eThe base ingredient is the difference. Rice (kome) shochu is distilled from rice and rice koji, which gives a soft, rounded, faintly sweet character. Barley (mugi) shochu is made from barley and tends to be drier, nuttier, and often more toasted or smoky, especially when oak-aged. Both are honkaku (single-distilled) shochu, but they read very differently in the glass. This Yoshimura bottling is a rice shochu, then aged fifteen years in oak, so it keeps the soft rice body and gains the vanilla and coconut notes the cask brings.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eIs aged rice shochu strong or smooth?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003eIt is smooth. Shochu is a spirit, so it carries more alcohol than sake, but fifteen years in oak rounds off any rough edges. The rice base is gentle to start with, and the long maturation builds vanilla, coconut and a soft woody warmth rather than heat. There is no smoke and no sharp burn. Drink it the way you would an aged rum or a mellow whisky: neat, over a large piece of ice, or cut with hot water (oyuwari) to open the aroma. Treat it as a sipping spirit, not a mixer.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store rice shochu after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003eKeep it like any aged spirit. Stand the bottle upright, away from direct sunlight and heat, with the cap firmly on. Shochu is distilled and high enough in alcohol that it keeps well and does not need refrigeration. Unlike sake, there is no rush to finish it once opened; a bottle this age is built to be enjoyed slowly over weeks or months. Cool, dark and upright is all it asks.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"yoshimura","offers":[{"title":"Default Title","offer_id":45053115531516,"sku":"X0032","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/wEKRXxAUB7XlKpiwfVht7_BHjWyEMB_00001.jpg?v=1777830665"},{"product_id":"yoshimura-kokuto-umeshu-720ml","title":"Yoshimura, Kokuto Umeshu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePlum Liqueur Deepened with Okinawan Black Sugar\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Take a well-made umeshu and sweeten it not with plain sugar but with Okinawan kokuto, the island's unrefined black sugar, and you get this. Yoshimura's Kokuto Umeshu layers the deep molasses and caramel notes of black sugar over ripe plum, for a velvety, richly sweet liqueur balanced by soft acidity and a savoury, umami edge. Presented in an elegant gift box, it is a luxurious after-dinner umeshu, beautiful over ice, poured over vanilla ice cream, or alongside dark chocolate and blue cheese.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOkinawan black sugar:\u003c\/strong\u003e sweetened with \u003ca href=\"\/products\/okinawa-kokuto-sugar-blocks\" style=\"text-decoration: underline;\"\u003ekokuto\u003c\/a\u003e for deep molasses and caramel depth over the plum\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVelvety and rich:\u003c\/strong\u003e full, indulgent and rounded, with a soft acidity and savoury umami edge\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGift-boxed:\u003c\/strong\u003e presented in an elegant box, an easy premium present\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA specialist maker:\u003c\/strong\u003e Yoshimura Hideo Shoten has crafted plum liqueurs in Wakayama since 1923\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e the classic serve, the ice softening the richness as it melts\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat, chilled:\u003c\/strong\u003e as a digestif, slow-sipped after dinner\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver dessert:\u003c\/strong\u003e poured over vanilla ice cream, the molasses depth shining\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith strong flavours:\u003c\/strong\u003e alongside dark chocolate or blue cheese\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e黒糖梅酒 — Kokuto umeshu, where plum meets black sugar\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Umeshu (梅酒) is Japanese plum liqueur, made by steeping ume in spirit and sugar. The choice of sugar matters: where most umeshu uses refined white sugar or rock sugar, this one uses kokuto (黒糖), the unrefined black sugar of Okinawa that keeps all the molasses and minerals of the whole sugarcane. That gives the finished liqueur a much deeper, darker, more complex sweetness, caramel and molasses notes layered under the ripe-plum fruit. It is the same black sugar behind our \u003ca href=\"\/products\/okinawan-syrup-kuromitsu\" style=\"text-decoration: underline;\"\u003ekuromitsu syrup\u003c\/a\u003e, here used to enrich a premium plum liqueur. Yoshimura Hideo Shoten in Wakayama has specialised in plum liqueurs since 1923.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does kokuto umeshu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Deeper and darker than a standard umeshu. The ripe-plum sweetness is still there, but underneath sits the molasses, caramel and faint liquorice of Okinawan black sugar, giving a richer, more rounded, almost treacly character with a savoury umami edge. The ume's natural acidity keeps it from being heavy or cloying. At around 13% it has gentle warmth and a luxurious, full body, which is why it works so well as a dessert pour or a digestif, and why it stands up to strong partners like dark chocolate and blue cheese.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e黒糖梅酒 — Kokuto umeshu (black-sugar plum liqueur)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYoshimura Hideo Shoten (founded 1923)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSweetened With\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOkinawan kokuto (black sugar)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAround 13%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml (gift-boxed)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice, chilled neat, or over dessert\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso From Yoshimura\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\n\u003ca href=\"\/products\/yoshimura-nigori-umeshu-720ml\" style=\"text-decoration: underline;\"\u003eNigori Umeshu\u003c\/a\u003e (cloudy, unfiltered)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is kokuto?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Kokuto (黒糖) is the traditional unrefined black sugar of Okinawa, made by boiling down whole sugarcane juice without refining, so it keeps all the molasses and minerals of the cane. That gives it a dark colour and a deep, caramel-and-molasses flavour far more complex than refined sugar. Used to sweeten this umeshu, it adds a rich, rounded depth you do not get from an ordinary plum liqueur.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat should I pair it with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its rich, molasses-deep sweetness suits strong, indulgent partners. Pour it over vanilla ice cream, serve it alongside dark chocolate, or pair it with a salty blue cheese, where the sweet-savoury contrast works beautifully. As a digestif it rounds off a meal on its own. Serve it cool, over ice or chilled neat, to keep it refreshing rather than heavy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dark place out of direct sunlight. With its sugar and alcohol content umeshu is stable and keeps well even after opening, so there is no rush to finish it; refrigeration simply keeps it crisp for serving over ice. Stand the bottle upright and re-seal firmly between pours.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Yoshimura","offers":[{"title":"Default Title","offer_id":45053228056828,"sku":"X0033","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/qC1AsGGfoq1f4IK8jIC__7uYsruLZ_00001.jpg?v=1777814504"},{"product_id":"yoshimura-nigori-umeshu-720ml","title":"Yoshimura, Nigori Umeshu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eCloudy, Creamy Plum Liqueur with the Fruit Left In\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Most umeshu is filtered clear. This is not. Yoshimura's Nigori Umeshu is the cloudy, unfiltered style, with the ume pulp left suspended in the liqueur for a richer, fuller, more textured drink. The result is velvety and indulgent, deep plum sweetness balanced by the fruit's natural tartness, with a creamy mouthfeel a clear umeshu cannot match. Made by Yoshimura Hideo Shoten, a Wakayama house specialising in plum liqueurs since 1923, it is a luxurious umeshu for sipping slowly over ice.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNigori (unfiltered):\u003c\/strong\u003e the ume pulp is left in, giving a cloudy look and a fuller, creamier body\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRich and velvety:\u003c\/strong\u003e deep plum sweetness with a luxurious, textured mouthfeel\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBalanced, not cloying:\u003c\/strong\u003e the ume's natural tartness keeps the sweetness in check\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA specialist maker:\u003c\/strong\u003e Yoshimura Hideo Shoten has crafted plum liqueurs in Wakayama since 1923\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e the classic serve, the ice softening the richness as it melts\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat, chilled:\u003c\/strong\u003e as a digestif, slow-sipped after dinner\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver dessert:\u003c\/strong\u003e spooned over vanilla ice cream or alongside dark chocolate\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eShake before pouring:\u003c\/strong\u003e roll the bottle gently to redistribute the pulp\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eにごり梅酒 — Nigori umeshu, the cloudy style\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    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 it gives up its sweet-tart, almond-scented depth. A nigori (にごり, \"cloudy\") umeshu takes it a step further by leaving the ume pulp suspended in the bottle rather than filtering it out. That suspended fruit gives the liqueur its hazy look and a noticeably fuller, creamier, more textured character, the umeshu equivalent of an unfiltered cloudy sake. Yoshimura Hideo Shoten, a Wakayama specialist founded in 1923, has built its name on exactly this kind of fruit-forward, carefully made plum liqueur.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does nigori umeshu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Rich, rounded and velvety. The pulp gives it body and a creamy mouthfeel, while the flavour is deep ripe plum, sweet but cut through by the ume's natural acidity and a faint almond note from the stone. It is more indulgent and full-bodied than a clear umeshu, closer in feel to a fruit-rich dessert wine, which is why it is best enjoyed slowly over ice or as a digestif rather than as a casual mixer. A little goes a long way.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eにごり梅酒 — Nigori umeshu (cloudy plum liqueur)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYoshimura Hideo Shoten (founded 1923)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStyle\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUnfiltered (nigori), pulp left in\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice or chilled neat\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso From Yoshimura\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\n\u003ca href=\"\/products\/yoshimura-kokuto-umeshu-720ml\" style=\"text-decoration: underline;\"\u003eKokuto Umeshu\u003c\/a\u003e (with Okinawan black sugar)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between nigori umeshu and regular umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Filtering. A regular umeshu is filtered clear after the ume has steeped. A nigori umeshu leaves the ume pulp suspended in the liqueur, which gives it a cloudy appearance and a fuller, creamier, more textured body. The flavour is the same deep sweet-tart plum, but richer and rounder. Think of it as the umeshu version of cloudy unfiltered sake.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eShould I shake it before serving?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Gently, yes. The ume pulp settles to the bottom of the bottle over time, so give it a slow roll or turn before pouring to mix it back through. Avoid shaking it hard. The cloudiness and sediment are the sign of a real nigori with the fruit left in, not a fault.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dark place out of direct sunlight, and refrigerate after opening. With its sugar and alcohol content umeshu is stable and keeps well, though because this one contains real fruit pulp it is best enjoyed within a few weeks of opening for the freshest texture. Stand the bottle upright and roll gently before each pour.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Yoshimura","offers":[{"title":"Default Title","offer_id":45058880536828,"sku":"X0031","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/1Ijc611RGWlx0TSYWS1XK_HPtohnnD_00001.jpg?v=1777814506"},{"product_id":"miyashita-shiso-shochu-highball-250ml","title":"Miyashita, Shiso Shochu Highball, 250ml","description":"\n\u003cp data-mce-fragment=\"1\"\u003eThis highball is a harmonious blend of Miyashita's premium shochu and the invigorating essence of shiso, a Japanese herb known for its aromatic and herbaceous notes. The result is a well-balanced and refreshing highball that captivates the senses.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eExperience the unique infusion of shiso, as its distinctive flavor profile complements the smoothness of Miyashita's shochu. The highball unfolds with a burst of freshness and herbal undertones, making it an ideal choice for those seeking a modern and flavorful libation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMiyashita Sake Brewery's commitment to quality is evident in every sip of the Shiso Shochu Highball. The shochu used in this creation is meticulously crafted, ensuring a premium base for the infusion of shiso, resulting in a drink that is both sophisticated and easy to enjoy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhether you're unwinding after a long day or celebrating with friends, Miyashita Shiso Shochu Highball offers a versatile and delightful drinking experience. The herbaceous notes of shiso add a layer of complexity, making it a standout choice for those who appreciate unique and contemporary libations.\u003c\/p\u003e","brand":"Miyashita","offers":[{"title":"Default Title","offer_id":45067536466172,"sku":"X0093","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/knFb9zkuicEm9jRDk6HpE_sCH4sR1U_00001.jpg?v=1777814506"},{"product_id":"muromachi-shuzo-togarashi-chili-sake-umeshu-300ml","title":"Muromachi, Chilli Umeshu, 300ml","description":"\u003ch3\u003eMuromachi Shuzo Togarashi Sake \u003c\/h3\u003e\n\u003cp\u003eDiscover the unique fusion of flavours with Muromachi Shuzo Togarashi Chili Sake (Umeshu). This innovative sake combines the sweetness of traditional umeshu (plum wine) with the spicy kick of togarashi chilli. Crafted by the renowned Muromachi Shuzo brewery, this 300ml bottle offers a delightful and adventurous tasting experience that perfectly balances sweet and spicy notes.\u003c\/p\u003e\n\u003ch4\u003eKey Features:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Umeshu (Plum Wine) with Togarashi Chili\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume\u003c\/strong\u003e: 300ml, ideal for sampling and sharing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e: Sweet, tangy, and spicy, with a harmonious balance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eTasting Notes:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma\u003c\/strong\u003e: Inviting plum sweetness with a hint of spicy chili undertones\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: A bold blend of sweet ume fruit and a spicy kick from togarashi chilli\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePalate\u003c\/strong\u003e: Smooth and slightly tangy with a warm, lingering finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBrewing Process:\u003c\/h4\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\u003cstrong\u003eFermentation\u003c\/strong\u003e: Carefully blended to marry the sweetness of ume with the heat of chilli\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003ePairing Suggestions:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Foods\u003c\/strong\u003e: Enhances the heat and complexity of spicy dishes like ramen and curry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese\u003c\/strong\u003e: Pairs well with sharp and creamy cheeses, providing a sweet and spicy contrast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesserts\u003c\/strong\u003e: Complements rich desserts like chocolate cake or cheesecake with its unique flavour profile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eServing Recommendations:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e: Enjoy chilled or at room temperature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlassware\u003c\/strong\u003e: Best served in a small sake cup or a glass to appreciate its aromas and flavours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSize:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e300\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003eml\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eGrade: \u003c\/b\u003eFutsushu\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eStyle: \u003c\/b\u003eLiqueur\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003ePolishing Grade:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eN\/A\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eRice Type: \u003c\/b\u003eN\/A\u003c\/li\u003e\n\n\u003cli class=\"li1\"\u003e\n\u003cb\u003eAlcohol: \u003c\/b\u003e8.5%\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eSMV: \u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAcidity: \u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eAmino Acid Value: \u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cb\u003eDrinking Temperature: \u003c\/b\u003e0～5℃, 5～15℃,\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cstrong\u003ePrefecture: \u003c\/strong\u003eOkayama\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cspan\u003eMade in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Muromachi","offers":[{"title":"Default Title","offer_id":46018534342908,"sku":"X0095","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/a0vLB3t48ncat9POAhwnY_vWcPr6Zz_00001.jpg?v=1777814505"},{"product_id":"hamada-5-year-aged-gensu-umeshu-720ml","title":"Hamada, Classic Luxury Umeshu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Deep, Long-Aged Umeshu from a Kishu Ume Specialist\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    This is umeshu treated as a fine, aged spirit rather than a sweet aperitif. Hamada, a Kishu ume house in Wakayama that grows its own fruit, builds this Classic from fully tree-ripened Nanko ume and patient maturation, and it shows: a smoky, almost brooding aroma, a deep, concentrated, full-bodied palate, and a long fruity finish. There are no flavourings, colourings or preservatives, just ume, sugar and time. It is the brewery's most serious expression of plum wine, made to be sipped slowly.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\u003cstrong\u003eMore umeshu to explore:\u003c\/strong\u003e the brighter, ready-to-drink \u003ca href=\"\/products\/hakutsuru-umeshu-genshu-300ml\" style=\"text-decoration: underline;\"\u003eHakutsuru Umeshu Genshu 300ml\u003c\/a\u003e and \u003ca href=\"\/products\/hakutsuru-umeshu-genshu-720ml\" style=\"text-decoration: underline;\"\u003e720ml\u003c\/a\u003e, and the everyday \u003ca href=\"\/products\/nakata-white-umeshu-720ml\" style=\"text-decoration: underline;\"\u003eNakata Shiro\u003c\/a\u003e and \u003ca href=\"\/products\/nakata-red-umeshu-720ml\" style=\"text-decoration: underline;\"\u003eNakata Aka\u003c\/a\u003e plum wines.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLong-aged:\u003c\/strong\u003e patiently matured for a deep, rich, concentrated character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTree-ripened Nanko ume:\u003c\/strong\u003e Japan's finest plum, grown on Hamada's own Kishu farm\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNothing added:\u003c\/strong\u003e no flavourings, colourings or preservatives\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward pedigree:\u003c\/strong\u003e Hamada's umeshu has taken Monde Selection's top award for years running\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat or over ice:\u003c\/strong\u003e the best way to taste an aged umeshu's depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled:\u003c\/strong\u003e serve cool to sharpen its rich, fruity character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAs a digestif:\u003c\/strong\u003e a slow pour after a meal, like a fine liqueur\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver dessert:\u003c\/strong\u003e spoon over vanilla ice cream for a quick indulgence\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and the Kishu ume tradition\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu is made by steeping ume (Japanese plum) in alcohol and sugar, and the quality of the fruit decides everything. Kishu, in Wakayama, is the spiritual home of the ume, and its Nanko variety is the most prized of all. Hamada began as an umeboshi (pickled ume) maker and still grows its own fruit there, harvesting ume that have ripened on the tree and fallen naturally, then drawing out their flavour slowly with granulated sugar rather than liquid syrup. This Classic takes that fruit and ages it at length, concentrating it into something deep, smoky and rich, the kind of umeshu that rewards slow drinking.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow is this different from everyday umeshu?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Most umeshu is young, bright and sweet, made to drink with soda. This is the opposite: a long-aged, concentrated umeshu where time has deepened the fruit into something darker and more complex, with a smoky note and a full, rich body. It is closer in spirit to a fine fortified wine or aged liqueur than to a summer highball, which is why it is best served neat or over ice, where that depth has room to show, rather than diluted away.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e梅酒 — Premium long-aged umeshu (plum wine)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHamada, Kishu, Wakayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFruit\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTree-ripened Nanko ume, from Hamada's own farm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMade with\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eGranulated sugar; no flavourings, colourings or preservatives\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSmoky aroma, deep and rich, long fruity finish\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNeat, over ice or chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Nanko ume and why does it matter?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Nanko (Nankoume) is the most prized variety of Japanese ume, grown in Kishu, Wakayama, with thin skin, plump flesh and a fine fragrance. Using fully tree-ripened Nanko ume, harvested only once they have ripened and fallen naturally, gives a fruitier, more fragrant, more rounded umeshu than the firmer green ume picked early for everyday production.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I drink an aged umeshu like this?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Treat it like a fine liqueur. Serve it neat or over a single large ice cube so its depth and smoky richness come through; chilling sharpens it nicely. It makes an excellent after-dinner digestif, and a little poured over vanilla ice cream is a simple, luxurious dessert. Save the soda for younger, lighter umeshu.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes it contain additives?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      No. Hamada makes its umeshu with just ume, alcohol and sugar, with no added flavourings, colourings or preservatives, managing the whole process from growing the fruit to bottling. The colour and depth come from the ripe Nanko ume and the ageing, not from additives.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hamada","offers":[{"title":"Default Title","offer_id":53490203918717,"sku":"S0293","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/XKw__rSfmSPrQSkBZnc7B_LnyQYURR_00001.jpg?v=1777811893"},{"product_id":"hakutsuru-nigori-yuzushu-700ml","title":"Hakutsuru, Nigori Yuzushu, 700ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eCloudy Yuzu Liqueur, All-Natural and Bright\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yuzu is Japan's most prized citrus, fragrant, sharp and instantly recognisable, and this is a liqueur built entirely around it. Hakutsuru's Nigori Yuzushu uses 100% domestic Japanese yuzu, with no artificial flavours, colours or acidulants. \"Nigori\" means cloudy: the yuzu pulp is left in, giving it a hazy look and a fuller, fresher citrus character. At a gentle 9.5% it is light, zesty and refreshing, a natural over ice or lengthened with soda.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e100% Japanese yuzu:\u003c\/strong\u003e built on real domestic yuzu, not a synthetic citrus flavouring\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAll-natural:\u003c\/strong\u003e no artificial flavours, colours or acidulants, just the fruit\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCloudy (nigori):\u003c\/strong\u003e the yuzu pulp is left in for a fuller, fresher, more textured citrus character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and easy:\u003c\/strong\u003e a gentle 9.5%, bright and refreshing rather than heavy\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e the simplest and best serve, well chilled to keep it crisp\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e top with soda for a long, refreshing yuzu highball\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a ready-made hit of real yuzu in spritzes and citrus cocktails\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eShake before pouring:\u003c\/strong\u003e roll the bottle gently to redistribute the pulp\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e柚子酒 — Yuzushu, and Japan's favourite citrus\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yuzu (柚子) is a knobbly Japanese citrus with an aroma somewhere between lemon, lime, mandarin and grapefruit, intensely fragrant but too sharp to eat as fruit, which is why it is used for its juice and zest. Yuzushu (柚子酒) is the liqueur made from it, and a good one captures that unmistakable perfume. This is a nigori (cloudy) style, meaning the yuzu pulp is left suspended in the liqueur rather than filtered out, which gives it a hazy appearance and a rounder, fresher citrus character. Made by Hakutsuru, the 1743 Nada brewery, with 100% domestic yuzu and nothing artificial added, it is as close to the real fruit as a liqueur gets.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does yuzushu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Bright, fragrant and citrus-forward, with the distinctive aromatic sharpness of yuzu, more complex than lemon, with floral and mandarin notes. It is sweet but balanced by the fruit's natural tartness, and because this is a nigori with the pulp left in, it has a fuller, fresher mouthfeel than a clear, filtered citrus liqueur. At 9.5% it is light and easy to drink, which makes it a versatile aperitif and a brilliant base for refreshing long drinks rather than a heavy after-dinner sipper.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e柚子酒 — Yuzushu (yuzu liqueur), nigori (cloudy)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCitrus\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e100% domestic Japanese yuzu\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAdditives\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNo artificial flavours, colours or acidulants\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e9.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e700ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice or with soda, well chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is yuzu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yuzu is a Japanese citrus fruit, small and knobbly, with an aroma that sits between lemon, lime, mandarin and grapefruit. It is highly prized in Japanese cooking for its fragrant juice and zest rather than its flesh, which is too sharp and seedy to eat. That intense, complex citrus perfume is what makes yuzu so distinctive, and why a liqueur made from real yuzu, like this one, tastes so much more interesting than a simple lemon or lime drink.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy is it cloudy?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Because it is a nigori style, with the yuzu pulp left in rather than filtered out. That suspended fruit gives it the hazy, cloudy look and a fuller, fresher, more textured citrus character than a clear liqueur. The pulp naturally settles over time, so give the bottle a gentle roll before pouring to mix it back through. The cloudiness is a sign of the real fruit content, not a fault.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it cool and out of direct sunlight, and refrigerate once opened to keep the fresh citrus character at its best. Because it contains real fruit pulp and no artificial preservatives beyond the alcohol and sugar, it is freshest enjoyed within a few weeks of opening. Stand it upright and roll gently before each pour to redistribute the pulp.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56335171322237,"sku":"x0097","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/mB6pzT6dcYEu8u4EBc4KY_tuFMjTvX_00001.jpg?v=1777814504"},{"product_id":"amato-cherry-blossom-plum-wine-sakura-umeshu-500ml","title":"Yamato Japanese Cherry Blossom Plum Wine (Sakura Umeshu) 500ml","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eA Sakura-Season Umeshu for the Professional Bar\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs \u0026amp; Sommeliers Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eClean label:\u003c\/strong\u003e No artificial colours, flavours, or preservatives.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eDomestic ume fruit (国産梅果実使用):\u003c\/strong\u003e Japanese-grown plums, not imported concentrate.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSeasonal storytelling:\u003c\/strong\u003e A natural centrepiece for spring menus and cherry blossom events.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eLow ABV versatility:\u003c\/strong\u003e At 14%, it works neat, in highballs, and in cocktails without overpowering.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNeat or on ice:\u003c\/strong\u003e Serve chilled at 5–8°C to let the blossom aromatics open up.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSakura spritz:\u003c\/strong\u003e 1 part umeshu, 2 parts sparkling water, garnish with a shiso leaf.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eJapanese Cosmo:\u003c\/strong\u003e Swap triple sec for sakura umeshu — adds colour and floral depth.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eDessert pairing:\u003c\/strong\u003e Pour over vanilla ice cream or alongside mochi for a simple Japanese dessert course.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sakura umeshu is a cherry blossom-infused Japanese plum wine — and \u003cstrong\u003eKoto no Haru\u003c\/strong\u003e (古都の春 — \"Spring of the Ancient Capital\") is one of the finest expressions of the style. Whole domestic Japanese ume plums are steeped and then infused with cherry blossom essence, producing a naturally coral-pink liqueur with a layered sweetness: tart stone fruit up front, delicate floral mid-palate, and a clean honey finish. At 14% ABV, it sits between a dessert wine and a light liqueur — versatile enough for a standalone serve or as a cocktail backbone. No artificial colouring; the blush comes entirely from the fruit and blossom infusion.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does it taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The aroma opens with cherry blossom and ripe plum, with a faint almond undertone. On the palate, it balances sweet-tart ume against soft floral sakura notes — think elegant sweetness rather than sugary. The finish is clean, lightly honeyed, and never cloying. Unlike standard umeshu, the sakura infusion adds a delicate perfumed quality that makes this a more refined, seasonal pour — ideal for spring menus, hanami-themed cocktail lists, or as a standalone dessert serve.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e桜梅酒 — Sakura Umeshu (Cherry Blossom Plum Wine)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eYamato\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eProduct Name\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eKoto no Haru (古都の春 — \"Spring of the Ancient Capital\")\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan (Domestic Ume Fruit — 国産梅果実使用)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e14%\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e500ml\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eChilled (5–8°C), on ice, as a spritz, or in cocktails\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between umeshu and sakura umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Standard umeshu is made by steeping ume (Japanese plums) in spirit and sugar. Sakura umeshu adds a cherry blossom infusion during or after steeping, which gives it a pink hue, floral aroma, and a lighter, more perfumed character. Koto no Haru uses this method with domestic Japanese ume fruit — no artificial colouring is used.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eIs this suitable for a professional bar or restaurant list?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Yes. At 14% ABV and 500ml, it's sized and priced for by-the-glass pours, cocktail programmes, and dessert pairings. The clean label (no additives) and provenance story (domestic ume, cherry blossom infusion) make it easy to menu-write around. It's a natural fit for spring\/seasonal rotations and Japanese-themed beverage lists.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store sakura umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Store in a cool, dark place away from direct sunlight. Once opened, refrigerate and consume within 3–4 weeks for the best flavour. The natural colour may shift slightly over time — this is normal and does not affect quality.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Meets","offers":[{"title":"Default Title","offer_id":57754349109629,"sku":"S0256","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0256.jpg?v=1769699714"},{"product_id":"doppo-omachi-rice-craft-beer-330ml","title":"Doppo, Omachi Rice Craft Beer, 330ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Craft Beer Brewed with Okayama's Heirloom Sake Rice\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Here is a beer with a real sense of place. Doppo is the craft-beer line of Miyashita, an Okayama brewery rooted in sake, and for this one it brews with Omachi, the prized heirloom rice that is the pride of Okayama's sake. The rice gives a clean, crisp, exceptionally smooth beer with a soft, subtly floral character and a light, refined body, something gentler and more interesting than a standard lager. Approachable and elegant, it is lovely on its own and a fine match for sushi.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBrewed with Omachi rice:\u003c\/strong\u003e Okayama's heirloom sake rice, in a beer\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean and smooth:\u003c\/strong\u003e crisp, soft and subtly floral, beyond a standard lager\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward-winning brewery:\u003c\/strong\u003e Doppo, a multi-decorated Okayama craft beer\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSake-maker's craft:\u003c\/strong\u003e brewed by a century-old Miyashita brewery\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWell chilled:\u003c\/strong\u003e serve cold to keep it crisp and clean\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn a glass:\u003c\/strong\u003e pour to show its soft, floral character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith food:\u003c\/strong\u003e sushi, sashimi and delicate dishes\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn its own:\u003c\/strong\u003e smooth and easy enough to enjoy by itself\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e独歩 — Doppo, and Omachi rice in a beer\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Doppo (独歩) means \"to walk alone\", and Miyashita launched it as one of Japan's pioneering craft beers, going on to win the country's beer competitions many times. Omachi is the rare heirloom sake rice that originated in Okayama, Miyashita's home, and the brewery knows it well: it brews acclaimed Omachi sake too. Using that rice in a beer gives a clean, soft, faintly floral smoothness you do not get from barley alone, a beer that quietly reflects where it is made.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso try:\u003c\/strong\u003e \u003ca href=\"\/products\/miyashita-yuzu-beer\" style=\"text-decoration: underline;\"\u003eDoppo Yuzu Craft Beer\u003c\/a\u003e  ·  the same rice in sake: \u003ca href=\"\/products\/miyashita-takashima-omachi-tokubetsu-junmai-720ml\" style=\"text-decoration: underline;\"\u003eMiyashita Takashima Omachi Tokubetsu Junmai\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapanese rice craft beer\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDoppo (独歩), by Miyashita, Okayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrewed with\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOmachi rice\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eClean, crisp, smooth, subtly floral\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWell chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e330ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOkayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does brewing with rice do?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Rice lightens the body and cleans up the finish, giving a smoother, crisper, less bready beer than barley alone. Using Omachi, a characterful heirloom sake rice, adds a soft, faintly floral note, so this drinks elegant and refined rather than heavy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it go with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its clean, smooth profile makes it an excellent sushi and sashimi beer, and a good partner for delicate Japanese dishes. It is also easy and pleasant to drink on its own.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWho makes Doppo?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Doppo is brewed by Miyashita in Okayama, a comprehensive maker with around a century of history that is also known for its sake, shochu and whisky. Doppo is its pioneering craft-beer line, a repeat winner in Japan's national beer competitions.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Miyashita","offers":[{"title":"Default Title","offer_id":58275478176125,"sku":"X0075","price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/XBh2vbBYcGM82ZtHfkJVF_L1Y1xThY_00001.jpg?v=1781829794"},{"product_id":"kannoko-barley-shochu-720ml","title":"Satsuma Shuzo, Kannoko Barley Shochu, Oak-Aged, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eBarley shochu aged three years in oak, from one of Kagoshima's oldest distillers. The closest thing Japan makes to a malt whisky.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHonkaku, not blended:\u003c\/strong\u003e single-distilled barley shochu, so the grain and the cask carry the flavour, nothing added.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThree years in oak:\u003c\/strong\u003e the amber colour and the vanilla are from the barrel, not from caramel or additives.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA whisky drinker's shochu:\u003c\/strong\u003e rich, woody and mellow, an easy pour for a guest who thinks they don't like shochu.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKura Master Platinum, 2021:\u003c\/strong\u003e judged top tier at France's blind honkaku shochu and awamori competition.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOyuwari:\u003c\/strong\u003e the classic Kagoshima serve, cut with hot water two parts shochu to three, which lifts the honey and vanilla.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat or one rock:\u003c\/strong\u003e drink it the way you would a mellow bourbon, slowly, at room temperature.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn a highball:\u003c\/strong\u003e long over ice and soda with a twist of yuzu peel, a lower-alcohol alternative to a whisky highball.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBehind the pass:\u003c\/strong\u003e a base spirit for an Old Fashioned riff, or to deglaze and finish a teriyaki glaze.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKannoko is written 神の河, which reads in the Kagoshima dialect as \"river of the gods\", after a stream in the south of the prefecture. It is made by Satsuma Shuzo, a Kagoshima distiller better known for its imo (sweet potato) shochu, who turned the same honkaku method to barley. Honkaku means the spirit is distilled once, in a single pass, so nothing stands between you and the raw character of the grain. What sets Kannoko apart is the wood. After distillation it rests around three years in oak casks, which is where the amber colour, the soft vanilla and the woody depth come from. Kagoshima is the heartland of Japanese shochu, and this is the distiller's barrel-aged statement piece.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Kannoko barley shochu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThe first thing you notice is the nose: honey and vanilla, with a ripe note that drinkers often read as banana. On the palate it is rich and rounded rather than sharp, with the barley sitting underneath a clear layer of oak. The cask ageing gives it a warm, woody body that lands much closer to a mild bourbon than to a clean, modern shochu. The finish is long and gently sweet, with no harsh alcohol burn despite the 25% strength. If you have only ever tried light, watery shochu, this is the bottle that changes your mind. It rewards a slow pour and a little warmth.\u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n    \u003ctr\u003e\n\u003ctd style=\"width:35%; padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eHonkaku Mugi Shochu (本格麦焼酎, genuine single-distilled barley shochu)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eSatsuma Shuzo, Kagoshima\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eAged around three years in oak casks\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eKagoshima Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eVolume \/ Strength\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003e720ml, 25% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eA sipping spirit, neat, with hot water, or in a highball\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs shochu the same as sake?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eNo. Sake is brewed and fermented, like beer or wine, and usually sits around 15% strength. Shochu is distilled, like whisky or vodka, and is stronger, here 25%. Kannoko is a honkaku shochu, meaning it is distilled in a single pass so the character of the barley comes straight through. The two are different drinks entirely, and shochu is meant to be cut with water or ice as often as it is drunk neat.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you drink Kannoko barley shochu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eThree ways suit it best. Neat or over a single large rock, treated like a mellow bourbon. Oyuwari, the Kagoshima way, cut with hot water at roughly two parts shochu to three, which opens up the honey and vanilla. Or long in a highball with soda, ice and a twist of yuzu. Because it is barrel-aged and woody, it holds its own neat far better than a lighter shochu would.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow strong is it, and how should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eKannoko is 25% ABV, stronger than sake but lower than most whisky. Store it upright somewhere cool and out of direct sunlight. Unlike sake, distilled shochu is stable and does not need refrigeration once opened, so a sealed bottle keeps well for a long time. There is no need to rush through it.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Satsuma Shuzo","offers":[{"title":"Default Title","offer_id":58288561783165,"sku":"H0253","price":32.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/WV4_lA6kjouszO7E1ALB7_3t2CMzkt_00001.jpg?v=1781541180"},{"product_id":"tenpai-coffee-specialite-coffee-liqueur-700ml","title":"Tenpai, Coffee Specialité (Japanese Coffee Liqueur), 700ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eArriving September 2026 (container Q53) — order now to reserve from the first shipment\u003cbr\u003eA Coffee Liqueur Built on Honkaku Shochu, Not Neutral Spirit\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eMost coffee liqueurs are sweet syrup on a neutral spirit base. This is something else. Tenpai, a fourth-generation barley shochu distillery in Fukuoka founded in 1898, has built its Coffee Specialité on its own honkaku barley shochu, then layered in single-origin Honduras specialty coffee and additive-free black sugar syrup from Fukuoka. The shochu base does the work a neutral spirit cannot: it brings structure, aroma and a long finish the distillery likens to fine brandy. Three traceable ingredients, no shortcuts, 25% ABV.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Bars Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA real spirit base:\u003c\/strong\u003e honkaku barley shochu gives structure, aroma and a long, brandy-like finish where neutral-spirit liqueurs fall flat\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpecialty coffee:\u003c\/strong\u003e single-origin Honduras specialty coffee from a designated producer, not generic coffee flavouring\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNatural sweetness:\u003c\/strong\u003e additive-free black sugar syrup from Fukuoka, rather than refined sugar syrup\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA genuine craft story:\u003c\/strong\u003e a traceable, provenance-led alternative to mass-market coffee liqueurs for a serious drinks list\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat or on the rocks:\u003c\/strong\u003e a digestif in its own right, the way the distillery intends it\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn a cocktail:\u003c\/strong\u003e shines in an Espresso Martini or a long, refreshing Coffee Highball (see recipes below)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith tonic:\u003c\/strong\u003e long, refreshing and lower in intensity for an aperitif-style serve\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDessert pairing:\u003c\/strong\u003e alongside chocolate, coffee or caramel puddings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eTwo Cocktails to Try\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eEspresso Martini\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0 0 8px 0;\"\u003eShake 35ml Coffee Specialité, 25ml vodka and 25ml fresh hot espresso hard with ice, then strain into a chilled coupe and finish with three coffee beans. Because the liqueur is drier and more aromatic than a neutral-spirit coffee liqueur, you need little or no extra sugar syrup.\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0; opacity: 0.75;\"\u003eFor a softer, lower-strength serve, drop the vodka and run it 50ml liqueur to 25ml espresso: the shochu base carries it on its own.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eBlack Sugar Coffee Highball\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0 0 8px 0;\"\u003eBuild over ice in a tall glass: 50ml Coffee Specialité topped with 100ml soda, then squeeze in an orange twist. Long, bittersweet and fragrant, with the Fukuoka black sugar and the brandy-like finish doing the work.\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0; opacity: 0.75;\"\u003eSwap the soda for tonic if you want a touch more bitterness: more aperitivo than digestif.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e珈琲スペシャリテ — Coffee, the Tenpai way\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eTenpai is not a liqueur house that wandered into coffee; it is a serious honkaku shochu distillery whose whole philosophy is borrowed from the great spirits of Europe. The third generation travelled to study Cognac and Scotch double distillation, then built a one-of-a-kind atmospheric double-distillation still to make 100% barley shochu with no chemical processing at all. Coffee Specialité began life as a crowdfunding project and became a permanent line: it takes that hard-won barley spirit and pairs it with specialty coffee and natural black sugar, so the coffee sits on a base with real depth rather than a flavourless one. It is coffee liqueur reimagined by people who think like distillers.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/what-is-shochu\" style=\"text-decoration: underline;\"\u003eWhat Is Shochu?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow is this different from Kahlúa?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThree ways. First, the base: this is built on Tenpai's own honkaku barley shochu rather than a neutral spirit, which gives it structure, aroma and a far longer finish. Second, the coffee: single-origin Honduras specialty coffee from a named producer instead of generic coffee character. Third, the sweetness: additive-free Fukuoka black sugar rather than refined sugar syrup, so it is rounded rather than cloying. The practical upshot in a glass is that it is less sweet and more aromatic, which is exactly why it makes a more interesting Espresso Martini and stands up neat as a digestif in a way mass-market coffee liqueurs do not.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCoffee liqueur (珈琲スペシャリテ)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDistillery\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTenpai (天盃), founded 1898\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBase\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHonkaku barley shochu, atmospheric double-distilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCoffee\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSingle-origin Honduras specialty coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSweetener\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAdditive-free black sugar syrup (Fukuoka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e25%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e700ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChikuzen, Fukuoka, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is honkaku shochu, and why does it matter here?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHonkaku (genuine) shochu is a legally defined category of authentic Japanese distilled spirit, single-distilled from a named raw material with no added neutral alcohol. Tenpai goes further still, using atmospheric double distillation in a proprietary still and no chemical processing. For this liqueur it matters because the base is a real, characterful spirit rather than a flavourless one, which is what gives the finished drink its aroma, body and long finish.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it, and how long does it keep?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eStore upright in a cool, dark place away from direct sunlight. At 25% ABV it is stable and keeps well unopened for a long time; once opened it is best enjoyed within a few months as the coffee aromatics are at their brightest when fresh. Refrigeration after opening is optional and keeps it crisp for serving neat or over ice.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tenpai","offers":[{"title":"Default Title","offer_id":58297521045885,"sku":"S3109","price":59.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/O64UQmIaed9KXYPaJZ26c_2atpGC60_00001.jpg?v=1781776451"},{"product_id":"tenpai-pepper-specialite-japanese-pepper-spirit-700ml","title":"Tenpai, Pepper Specialité (Japanese Pepper Spirit), 700ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eDue in stock September 26 \u003cbr\u003e\u003cbr\u003eDrinkable Pepper: A Barley Spirit Built Around the World's Finest Black Pepper\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThis is not a flavoured novelty. Tenpai, a fourth-generation barley distillery in Fukuoka founded in 1898, has taken its own craft barley spirit and built it around Kurata Pepper, a premium Cambodian black pepper widely regarded as the finest in the world. The result expresses the full complexity of exceptional pepper, floral aromatics, fruity nuance and a deep savoury umami, rather than simple heat. At 25% ABV it is a genuine food-pairing spirit, and a category of one.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Bars Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePepper as flavour, not heat:\u003c\/strong\u003e floral, fruity and savoury aromatics from world-class pepper, not a chilli-style burn\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKurata Pepper:\u003c\/strong\u003e a premium Cambodian black pepper often called the finest in the world\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal distilling pedigree:\u003c\/strong\u003e built on Tenpai's craft barley spirit, made with the same atmospheric-distillation philosophy as their honkaku shochu\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA food-led talking point:\u003c\/strong\u003e a true category of one for gastropubs, charcuterie bars and food-focused cocktail lists\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoda serve (the signature):\u003c\/strong\u003e over ice, topped with soda, as a clean, aromatic aperitif\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith rich, savoury food:\u003c\/strong\u003e grilled meats, steak, roast beef and sausages bring the pepper alive\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCharcuterie and cheese:\u003c\/strong\u003e salami, bacon, cheese and bistro plates amplify the aromatics\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBloody Mary twist:\u003c\/strong\u003e the umami of tomato juice and the pepper's floral depth make a distinctive savoury cocktail\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eTwo Cocktails to Try\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eStrawberry \u0026amp; Black Pepper Spritz\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0 0 8px 0;\"\u003eMuddle one ripe strawberry in a wine glass. Add 50ml Tenpai Pepper Specialité and 15ml lemon juice, fill with ice and top with 75ml soda, or dry sparkling wine for something longer and drier. Stir once, garnish with a halved strawberry and a crack of fresh pepper.\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0; opacity: 0.75;\"\u003eStrawberry and black pepper is a classic pairing. Here the pepper lifts the fruit rather than fighting it: a fresh, low-strength aperitif.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003ePeppered Paloma\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0 0 8px 0;\"\u003eBuild over ice in a tall glass: 50ml Tenpai Pepper Specialité, 25ml fresh pink grapefruit juice, 10ml lime and a small pinch of sea salt. Top with grapefruit soda or plain soda and garnish with a grapefruit twist.\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85rem; margin: 0; opacity: 0.75;\"\u003eThe salt and citrus draw out the spirit's savoury, almost meaty pepper note. This is the one to pour next to grilled meat, steak or a charcuterie board.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eペッパースペシャリテ — Pepper, treated like a great spirit ingredient\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eTenpai made its name building honkaku barley shochu to rival the great spirits of Europe, travelling to study Cognac and Scotch double distillation and building a one-of-a-kind atmospheric still with no chemical processing. Pepper Specialité applies that same seriousness to an unlikely ingredient: black pepper, treated not as a garnish but as the headline aromatic. Because pepper is added alongside the barley and barley koji, the drink falls under the legal category of spirits rather than shochu, which is simply the correct classification for what it is. What ends up in the glass is the rare thing it sets out to be, the full perfume and savouriness of exceptional pepper, made to drink.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs it actually spicy or hot?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eNot in the chilli sense. The point of using a pepper of this quality is that great black pepper is far more than heat: it has floral top notes, a fruity middle and a deep, almost meaty savouriness, and that is what comes through here. There is a warmth and a peppery lift, but the experience is aromatic and savoury rather than burning. That is exactly why it works so well as a food spirit, it reads like seasoning in liquid form, amplifying rich and salty dishes rather than fighting them.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSpirit (ペッパースペシャリテ)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDistillery\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTenpai (天盃), founded 1898\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBarley, barley koji, black pepper (Kurata Pepper, Cambodia)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFloral, fruity and savoury; aromatic rather than hot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e25%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e700ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Serve\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSoda serve aperitif; alongside savoury food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChikuzen, Fukuoka, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Kurata Pepper?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKurata Pepper is a premium Cambodian black pepper, widely regarded as one of the finest peppers in the world. It is the pepper at the heart of this spirit, chosen precisely because its aromatic range, floral, fruity and deeply savoury, gives the drink its character rather than mere heat. Using a pepper of this calibre is the whole point: a lesser pepper would deliver burn without the perfume.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy is it called a spirit and not a shochu?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eTenpai is a honkaku shochu distillery, but adding black pepper alongside the barley and barley koji takes this product outside the legally defined honkaku shochu category and into the \"spirits\" classification under Japanese law. That is why it is correctly described as a Japanese craft spirit rather than a shochu, even though it is made with the same barley base and the same distilling philosophy as Tenpai's shochu range.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it go with?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRich, salty, savoury food is the natural match: grilled meats, steak, roast beef and sausages, plus charcuterie, cheese, salami, bacon, potato salad and bistro plates. These foods echo and lift the pepper's aromatics, while the soda serve keeps the palate fresh between bites. It is the pairing angle, \"drinkable pepper\" next to a charcuterie board or a steak, that makes it such a useful listing for a food-led bar or gastropub.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tenpai","offers":[{"title":"Default Title","offer_id":58297601261949,"sku":"s3110","price":59.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Rx5bms0XgMboG79elDIbM_vnwSHPjY_00001.jpg?v=1781777739"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/japanese-spirits-beer.oembed","provider":"SushiSushi","version":"1.0","type":"link"}