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IZUMIBASHI YAMADA JURO UMESHU
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The name is the two ingredients: Yamada Nishiki, the rice behind the junmai daiginjo it steeps in, and Juro ume, a plum grown in Kanagawa and prized for its thick, soft flesh.
Most umeshu is steeped in neutral spirit. This one sits in daiginjo with slow-melting rock sugar, and you can taste where it ends up: the finish is clean and refined rather than syrupy, and it's tart before it's sweet.
Plum up front, then brown sugar, cooked apple, and honey over a round, rich flow.
Good with smoked meats and fish, game, pork, and a cheese plate.