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Ume fruit (Japanese apricots) are steeped in sake and relatively little rock sugar for an entire year, far longer than most commercial products, to extract every bit of essence. The result is an umeshu that is rich and deep, with a combination of sweetness, acidity, and a light marzipan-like bitterness.
The Ōta family started making sake after their move to Kusatsu on the shores of Lake Biwa in Shiga Prefecture in the 17th century. In 1998 they expanded into fruit infusions, steeping hand-processed high-quality fruit in their own sake and letting time and maturation deliver deep, vibrant fruit flavor.