The brewery was established in 1902, and the Nanbu Bijin brand name came to be in 1951. The Iwate area used to be called Nanbu (South), and is a place rich with nature, abundant water and fertile soil. In Japan, most breweries of the time made quite rough, inelegant, sweet sake, but this brewery wanted to make clean & beautiful sake like a fair southern maiden. Hence, the name Nanbu Bijin, or Southern Beauty. The brewery’s goal is to produce Sake that makes one full of smile like the sun when drinking it. Aiming to merge the traditional craft and young passion and energy, Nanbu Bijin Co., Ltd. will continue on taking the challenges of supreme Sake brewing.

Unlike regular Umeshu, this Umeshu does not contain any added sugar as well as additive or any type of preservative. The magic of making this Umeshu is quite simple, however, it went through really difficult procedure of invention. Made from original sake called All Koji which brewed with only Koji rice that usually used only 20% for regular sake, has real strong sweetness from natural process of fermentation. By soaking Iwate Local grown plum into the All-Koji sake more than several weeks in cold temperature, finally its products as Umeshu. Rice:Toyonishiki (Polishing-65%).