They aspired to create a superior plum liqueur (umeshu) different from all existing plum liqueurs. That was the ultimate ambition leading to the creation of Daishichi’s first liqueur, Kimoto Umeshu. In order to secure a constant, ample supply of high-quality Japanese plums (ume), they opted for large Nanko plums from the major plum growing area in Wakayama prefecture. Instead of the distilled liquor generally in use, they decided to make their liqueur with sake – and that sake of course had to be kimoto sake. After neutrally testing various types of sake, they selected stock of Junmai Kimoto, the epitome of umami. This umami gently envelops the sourness of the plums, creating a mellow harmony, and making it unnecessary to use a lot of sugar. As soon as it was released, Kimoto Umeshu swept up first prizes in several liqueur competitions, and was instantly adopted by restaurants with Michelin stars around the world.