Renowned Nanko plums from the Kishu region are soaked in junmai ginjo-shu that has been aged for more than 10 years. The umeshu is then stored for one year. Enjoy the rich, mellow taste created by the old sake and plums.

This Japanese sake was also featured in a magazine and won awards two years in a row.

Kamotsuru Shuzo was founded in 1873 in Saijo, a town in Hiroshima. It has long been known as a place where high quality sake is produced, with ideal climate, water, and rice. The brewery is committed to using ingredients and rice harvested entirely in Hiroshima Prefecture. In addition, all the rice it uses is milled in-house. It uses well water from the Kamo mountain range, which contains just the right amount of minerals. In addition, the company invested in advanced rice-polishing technology early on, and introduced Japan's first powered rice-polishing machine in 1898.

Its four brewers, who have inherited the traditional brewing techniques, work under the motto "shuchuu zai shin" (Sake brewed with heart).