Kizakura
Kyoto plums from Aotani, thickened to a nigori in Fushimi sake.
Kizakura, founded in 1926 in Fushimi, processes white plums from Aotani — Kyoto's plum heartland — in-house and steeps them in Fushimi sake for Kyo-bijin Torori Umeshu, a cloudy style rounded with ripe plum purée.