Heiwa Shuzo was established in 1928 in Wakayama prefecture. Their goal is to create products that reflect the landscape, climate and raw materials of the the area. In this Nigori Umeshu made with Nanko Ume fruit from Wakayama, the pulp from the macerated Ume fruit is added to the Umeshu liqueur to give the liquid added texture from the fruit itself. Best served over ice after dinner.