Wakayama Umeshu
和歌山梅酒
Wakayama Umeshu is a GI for plum liqueur made from Wakayama-grown ume, and in 2020 it became the first liqueur designated as a GI. At least 300 kg of fresh green or ripe Wakayama ume are used per kiloliter and steeped in the prefecture for 90 days or more. The base spirit can be sake, shochu, brandy or others.
- Production area
- Wakayama Prefecture
- Type
- Umeshu
- Designated
- September 7, 2020
Production standard in brief
Our summary of the standard set by the National Tax Agency. See the agency's page for the official text.
At least 300 kg of fresh green or ripe ume grown in Wakayama Prefecture are used per kiloliter of spirit and steeped within the prefecture for at least 90 days. The fruit may not be crushed or pressed during steeping, and used fruit may not be reused. The base can be chosen from sake, shochu, brandy and others. Umeshu aged for seven years or more may be labeled "long-aged."
National Tax Agency production standard (opens in a new tab)
Brewery visits & events
Wakayama Prefecture sometimes holds a Wakayama Umeshu Fair in Ginza, Tokyo (timing varies by year).
Where to buy
In Japan, drinking alcohol under the age of 20 is prohibited by law.
FAQ
Wakayama Umeshu is a GI for plum liqueur made from Wakayama-grown ume, and in 2020 it became the first liqueur designated as a GI. At least 300 kg of fresh green or ripe Wakayama ume are used per kiloliter and steeped in the prefecture for 90 days or more. The base spirit can be sake, shochu, brandy or others.
Umeshu made in Wakayama Prefecture to the production standard.
The National Tax Agency designated it as a liquor Geographical Indication on September 7, 2020.
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