PRUMPLUM visited Nakano BC Brewery, one of the top three Umeshu makers in Wakayama

Jinny PRUMPLUM
Oct 17
3 min read

Updated: Oct 18

Thank you Gourmet Cuisine for this beautifully captured, photogenic shot! — Thank you **Gourmet Cuisine** for this beautifully captured, photogenic shot!

Since the very beginning of PRUMPLUM in 2016, Nakano BC Umeshu has been part of our journey. It was one of the first bottles we ever served — featured in our debut tasting set that included Akai, Ryokucha, and Hachimitsu Umeshu.

We still remember the excitement of that first menu, the anticipation of sharing something so special and beautifully crafted. Each bottle told its own story — from the deep, rich notes of Akai to the gentle sweetness of Hachimitsu, and the refreshing balance of Ryokucha.

Since then, we had always dreamed of visiting Nakano BC Brewery one day — and we finally made it happen in the summer of 2023!Our PRUMPLUM team had the pleasure of exploring the brewery in Wakayama, the heart of Japan’s umeshu culture.

We were warmly welcomed by Lee-san, who graciously took care of us and guided us through every corner of the brewery. From the moment we stepped inside, we could feel the deep history and passion that live within this place — a true reflection of Nakano BC’s dedication.

Nakano BC Brewery has a story that goes back to 1949. Before becoming a brewery, founder Toshio Nakano ran a soy sauce shop in Kainan. He was known for his innovative ideas — even developing his own soybean steaming method to improve quality!

Later, he shifted his focus from soy sauce to shochu, creating the now-famous Fujishiro Shochu, which quickly became a local favorite. Within just a few years, it became the largest producer in the prefecture — marking the beginning of Nakano BC’s legacy in Japanese craftsmanship.

Chokyutei Garden

This residence and Japanese garden, linked to historic sake breweries, features a pond created in 1952 for cooling shochu. Now home to about 1,000 colorful carp, white swans, and visiting birds like snowy herons and cormorants, it’s a serene spot full of life. And the iconic characters of this pond are Mizuki-kun, Koume-Chan and Komezo-kun, the tree pretty swans.

Read more about this Garden https://www.nakano-group.co.jp/tour/sakagura/garden/en

After strolling through the serene garden, it was finally time to step inside the brewery! We couldn’t wait to see the magic behind how their sake and umeshu are crafted.

It was my first time seeing a giant tank of umeshu—it looked like a bunch of ume fruits blasting off in a rocket ship to space!

Nankou Ume were dancing inside the tank.

Lee-san was explaining us about Ume Extract

Ume extract is a concentrated liquid made from ripe ume fruits, capturing their tart, fruity, and aromatic essence. It supports digestion, boosts immunity, and is rich in natural antioxidants and vitamins. And 1 kg of fresh ume could yield only about 50–100 grams of ume extract!

The highlight of our tour: tasting Nakano’s premium umeshu for the very first time!

The moment we’d been waiting for — tasting Nakano BC’s brand-NEW Umeshu!

Vintage Umeshu, this is aged Umeshu for 15 Years! Luxuriously rich and elegantly complex, with deep caramel undertones and a dark amber hue, perfected over 15 years of ageing. and the one on the right side
Kaoru Beni Nanko Umeshu, a beautifully balanced blend of natural sweetness and lively acidity, enhanced by subtle floral aromas and soft honeyed notes.

We spent some time inside the exhibition, watching an introduction to Nakano BC Brewery and exploring the vintage sake-making equipment—which I’m pretty sure is much older than me!

We didn’t want to say goodbye! Between the peaceful gardens, the incredible brewery tour, and tasting Nakano BC’s new Umeshu, it was a day to remember. But the good news? You can taste it too — just visit us at PRUMPLUM! :D