The Origin of 190 Years in Minabe, the Home of Ume
Minabe Town in Wakayama is known as Japan’s leading region for ume (Japanese plums). Since its founding in 1834, Tohoen (Godai Ume) has devoted nearly 190 years to working with ume.
The result of this dedication is their “Genshu Umeshu” (undiluted plum liqueur). Made exclusively from fully ripened Kishu Nanko ume grown in their own orchards, it is crafted in a luxurious, back-to-basics approach to fully express the fruit’s natural character.
The Rich Expression of Fully Ripened Nanko Ume
Fully ripened ume are delicate and highly perishable, making them extremely difficult to handle. Each fruit is carefully selected immediately after harvest and pickled on the same day, ensuring maximum freshness—an approach incompatible with mass production.
This meticulous process reflects a firm philosophy: to trust in the natural power of the fruit itself. The result is a vibrant aroma unique to ripe Nanko ume, paired with deep, fruit-derived umami that reveals new layers with every sip.
The Aesthetic of No Dilution—The Lingering Depth of Genshu
This umeshu is made as genshu, meaning it is not diluted with a single drop of water. With an alcohol content of 18%, it delivers both strength and elegance, where rich fragrance and bright acidity coexist.
Each year’s harvest is carefully assessed, and different batches of genshu are expertly blended to achieve depth and balance. Its exceptional quality has earned high praise both in Japan and internationally, along with numerous awards.
Enjoyed slowly over ice, it offers a quiet, luxurious moment—one that reflects the climate, tradition, and passage of time in Minabe.
