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Description
Yoshimura, Nigori Umeshu, 720mlCloudy, Creamy Plum Liqueur with the Fruit Left In 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
Cloudy, Creamy Plum Liqueur with the Fruit Left In
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.
Why You'll Reach For It
- Nigori (unfiltered): the ume pulp is left in, giving a cloudy look and a fuller, creamier body
- Rich and velvety: deep plum sweetness with a luxurious, textured mouthfeel
- Balanced, not cloying: the ume's natural tartness keeps the sweetness in check
- A specialist maker: Yoshimura Hideo Shoten has crafted plum liqueurs in Wakayama since 1923
How to Serve
- Over ice: the classic serve, the ice softening the richness as it melts
- Neat, chilled: as a digestif, slow-sipped after dinner
- Over dessert: spooned over vanilla ice cream or alongside dark chocolate
- Shake before pouring: roll the bottle gently to redistribute the pulp
にごり梅酒 — Nigori umeshu, the cloudy style
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.
What does nigori umeshu taste like?
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.
Product Details
| Type | にごり梅酒 — Nigori umeshu (cloudy plum liqueur) |
| Brand | Yoshimura Hideo Shoten (founded 1923) |
| Style | Unfiltered (nigori), pulp left in |
| Volume | 720ml |
| Best Served | Over ice or chilled neat |
| Origin | Wakayama, Japan |
| Also From Yoshimura | Kokuto Umeshu (with Okinawan black sugar) |
What is the difference between nigori umeshu and regular umeshu?
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.
Should I shake it before serving?
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.
How should I store it?
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.
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