Takasago Shuzo
Asahikawa's Kokushimuso umeshu, blended in the LAB with Hokkaido fruit.
Takasago Shuzo, founded in 1899 in Asahikawa, brews with subsoil water of the Daisetsuzan range and Hokkaido-grown sake rice. Its sake-based Kokushimuso Umeshu anchors the Ezokura Umeshu LAB. series, which blends in fruit from around Hokkaido, such as Furano grapes.