Heiwa Shuzō was established in 1928 in Wakayama prefecture. Their goal is to create products that reflect the landscape, climate and raw materials of their birth place - Wakayama. The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. ​​The fruit is steeped in Sake for months, then aged in a tank for over 2 years. It is then transfer to five different types of oak barrels (sherry, bourbon, whiskey, brandy, new oak) for further ageing. After a total of 10 years of aging, the Umeshu is carefully blend by the master blender to create one of the oldest oak-aged Umeshu in the market. ​​This dark amber colour Umeshu is best served on rock. The taste is rich and complex with layers of oak, dark fruits, caramel, almond, hint of vanilla and a long aftertaste. ​

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