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Purchase Options
| 300 mL | ¥600 (tax not included) |
|---|---|
| 720 mL | ¥1,200 (tax not included) |
* Prices shown are the manufacturer’s suggested retail prices (MSRP). Consumption tax is not included.
* You must be 20 years of age or older to consume alcohol in Japan. Please drink responsibly.
Liqueur
Amami Plum Liqueur
奄美すもも酒
From our liqueur series, made with the Amami brown sugar shochu Long-Aged Sato no Akebono.
One of the fruits that best represents Amami, steeped slowly and one piece at a time. The pigments in the flesh dissolve gradually into the spirit, staining it a clear, vivid ruby. Taste the season as it is harvested in Amami.
Product Details
Category
|
Liqueur |
|---|---|
Alcohol Content
|
12% ABV |
Ingredients
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Brown sugar shochu (produced in Kagoshima Prefecture), Japanese plum, sugar / acidulant, antioxidant (sulfites), flavoring |
How to Enjoy
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On the Rocks
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With Soda
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Others
Our Craftsmanship
Preserving Amami’s Treasures for Future Generations
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Machida Shuzo’s Signature Selection
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奄美たんかん酒
Liqueur
From our liqueur series, made with the Amami brown sugar shochu Long-Aged Sato no Akebono.
12% ABV 300 mL 720 mL
More Details
A Bottling Rich with the Bounty of the Island
Amami Plum Liqueur is made by steeping garari, a variety of Japanese plum grown in Amami, into Sato no Akebono, one fruit at a time and entirely by hand. Because it is made with brown sugar shochu, the fresh sweetness of this notably tart plum is layered with the sweet, gentle fragrance that only brown sugar brings, giving a character quite unlike other fruit liqueurs.
Garari, the Plum That Represents the Island
Garari, a small plum originally from Taiwan, is also known in Amami Oshima as the Amami sumomo or Amami plum, and has become one of the island's specialties. The skin runs from red-purple to deep crimson, and the flesh is just as heavily pigmented, ranging from deep crimson to blackish purple. The fruit is small compared with other plums, fairly tart, and firm-fleshed, which also makes it keep well. Garari also comes into season earlier than other plums, reaching its peak from late May into June.
Many Pairings, Many Ways to Drink It
On the rocks or with sparkling water is the most direct way to enjoy its fresh acidity and sweetness, but it also works as the base or the accent in all kinds of cocktails. Mixed with beer as a beer cocktail (just top it up!) or with soy milk are both popular with the women on our staff. Do give them a try.