• White peach from Toyota City (Happy Farm and others)
• Sparkling wine
• Homemade rose kombucha
• Hand-harvested peach leaf
This cocktail brings together perfectly ripe white peaches grown by excellent producers in Toyota City, Aichi Prefecture, and sparkling wine in perfect harmony. On top of that, the aroma of rose kombucha enriches the experience (rose kombucha is used instead of grenadine, chosen with consideration for its botanical connection with peaches, which also belong to the Rosaceae family).
The drink is finished with a peach leaf that we harvested with permission. From this leaf, a natural fragrance reminiscent of peach and apricot kernel gently rises, providing an experience as if you were harvesting peaches in an orchard and enjoying a Bellini right there in the field.
The recipe is kept simple to maximize the natural flavor of the ingredients. It’s a taste that’s only possible because it’s created locally and in close collaboration with the farmers.
Each of these is a “Umeshu-style spirit” crafted using both green and fully ripened Japanese plums from this year’s harvest — all organically grown without pesticides.
The base spirits (rum or Scotch) are carefully blended to complement the plums, and the entire process takes about a week of daily hands-on work and refinement.
While different from traditional umeshu, the fresh and ripe fruit-forward profiles have been very well received by both umeshu and Western spirit lovers.
We recommend starting with a simple tonic or soda mix to enjoy their brightness.
They’re also perfect for lower-alcohol cocktails — for example, a light Ume Rum Daiquiri is absolutely delicious.
