HAKUROU BAI is a handcrafted umeshu following the Edo-period Honchō Shokkan method using Chita Sabori plums.  The plums are first soaked in straw-ash water overnight to remove bitterness, hand-stemmed, and steeped in aged Junmai Daiginjo Koshu. Producing a mellow, elegant umeshu. ​On the nose, it offers a subtle plum aroma with delicate sweetness, while the palate reveals clean, balanced fruitiness and a refined, soft finish — ideal as an aperitif or a dessert.​ This umeshu has earned recognition, including a Silver Award in the 2021 National Umeshu Competition.