Wakayama, located on the southern coast of Honshu Island, is known to many travelers as the spiritual heart of Japan. The Kumano Kodo pilgrimage route and the Koya-san temple complex attract thousands of visitors annually seeking peace, reflection, and religious heritage. But the region also has another identity: that of a fertile agricultural region, and in particular as a center of ume cultivation—Japanese plums that are bitter and sour when raw, but after processing become a beloved delicacy.

More than half of all ume plums in Japan are produced in Wakayama. They are brined into umeboshi or processed into umeshu, a sweet and aromatic liqueur that is gaining popularity worldwide. Within this tradition, Yoshimura Hideo Shoten, founded in 1915 in Iwade City, has become one of the most respected specialists in fruit liqueurs and sake with a regional signature.

The brewery uses water from the underground stream of the Kinokawa River, known for its purity and minerality. In addition to classic sake, Yoshimura Hideo produces a wide range of fruit liqueurs, including umeshu, yuzu-shu, and seasonal varieties. The approach is artisanal: using local ingredients, natural fermentation, and a clear focus on flavor balance.

Yoshimura Hideo Shoten combines Wakayama's spiritual and agricultural identity in a range that is both traditional and accessible. The brewery offers not only sake but also a delicious introduction to the region's fruits.