It’s no surprise really that Ōta Shuzo who are making some seriously impressive Sake & Umeshu are also going to make great liqueurs!
The locally grown AMS melons for this product are harvested in July each year and left to ripen for 3 weeks. This process allows the melon to lose water and become sweeter. At this point the seeds and skin are removed and the melon is cut into 4cm x 4cm pieces. Then the melon is infused in mix of 35% alcohol spirit and sugar for 3 months. After the maceration is finished the melon is removed and pure spring water from the Sake brewery is added to bring the alcohol down to 10%.