Located in Minabe Town, Wakayama Prefecture, “Kishu Takada Orchard” has been cultivating plums since Meiji 35 (1902). As the birthplace of the Nanko plum—one of Japan’s most representative plum varieties—the orchard pursues “authentic flavor” through organic cultivation and processing. We take a closer look at the challenges and aspirations of President Satoshi Takada as he works to share plums with the world and pass them on to future generations.

Nanko Ume, grown in a region with a history of plum cultivation dating back to the Edo period

Wakayama Prefecture is a major plum-producing region that has ranked first in harvest volume for 61 consecutive years and accounts for approximately 60 percent of Japan’s total plum harvest. In particular, the area encompassing Minabe Town and Tanabe City in the central part of the prefecture boasts the highest plum production volume in the prefecture, with a cultivation history dating back to the Edo period.

Facing the Pacific Ocean and blessed with a warm climate, the Minabe and Tanabe area was unsuitable for rice cultivation due to its steep, forested slopes and rocky, nutrient-poor soil. During the Edo period, Naotsugu Ando, the lord of the Tanabe domain within the Kishu clan who governed this area, implemented a policy of preserving firewood and charcoal forests near the mountaintops while clearing land at the mountain’s base to cultivate plum orchards—marking the beginning of plum cultivation.

Since these firewood and charcoal forests enhance the mountains’ water retention capacity and the wild bees inhabiting the mountains play a major role in pollinating the plums, the plums in this area thrive and have grown into a major industry. Even now, more than 400 years later, they continue to support the livelihoods of the local people. In 2015, the “Minabe-Tanabe Plum System” was recognized as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO), a specialized agency of the United Nations, in recognition of its innovative farming methods and the culture and landscape that have evolved from the plum industry.

The Nanko Ume, the flagship variety of the Minabe-Tanabe area, is characterized by its beautiful, large fruits with a faint reddish tint, thick flesh, soft skin, and fruity aroma. It accounts for about 80 percent of the plums produced in Wakayama Prefecture and is a nationally renowned variety.

The “creator” of the Nanko Ume is “Kishu Takada Orchard,” which has been cultivating plums in Minabe Town since 1902. Satoshi Takada, the company’s representative director, explains, “The plum saplings planted by my grandfather, the founder Sadagusu Takada, marked the beginning of the Nanko Ume.”

A single tree planted by a plum farmer grew into the “Nanko Ume,” one of Japan’s most representative varieties.

Before the Nanko Ume was developed, the Minabe and Tanabe areas were home to a wide variety of plum cultivars, with each farm growing different types. “At Takada Orchard, too, among the plum trees my grandfather planted, there was one that bore an abundance of beautiful, large plums. We called it the ‘Takada Ume,’ and we carefully nurtured it while increasing the number of trees through grafting,” Mr. Takada recalls.

Amid this situation, in 1950, the “Committee for the Survey of Superior Plum Trees” was established with the goal of standardizing the region to a single variety best suited to the local climate, in order to enhance the brand value of the production area and ensure a stable supply of high-quality plums. At the time, the committee surveyed 114 varieties cultivated in the region, evaluating them based on criteria such as “stability of yield,” “fruit quality,” “adaptability to the climate of the Minabe and Tanabe areas,” and “ease of cultivation.” After a review process spanning five years, the Takada Plum was evaluated as “the finest variety best suited to the local climate.” Subsequently, the new variety was named “Nanko”—combining the “Nan” from “Minabe High School,” a local high school that assisted in selecting mother trees for propagation, and the “Ko” from “Takada Ume”—and the variety name was registered in 1965. What began as a single plum tree at Takada Orchard has since grown in popularity to the point where people now say, “When it comes to umeboshi, it’s got to be Nanko plums.”

As the farm where the Nanko Ume originated, we grow each exquisite fruit using organic farming methods.

Takada Orchard, which handles everything from plum cultivation to processing and sales, has been committed to organic farming for over 10 years. Currently, 80 percent of its approximately 9-hectare farm is dedicated to growing plums without the use of chemical fertilizers or pesticides. The company’s plums have received “Organic JAS” certification, a national standard awarded to agricultural products grown by harnessing the power of nature.

The company’s commitment to organic farming stems from Mr. Takada’s strong conviction: “As the farm where the Nanko plum originated, we want to deliver the very finest fruit.” By enriching the soil with handmade compost, pruning the trees to ensure the fruit receives ample sunlight, and sparing no effort in these meticulous care practices, the trees yield an abundant harvest of large, beautiful plums.

At Takada Orchard, they harvest both green plums—while the fruit is still firm—and fully ripe plums that have turned yellow and softened, processing them to bring out their respective characteristics. For example, their flagship product, umeboshi (pickled plums), is made using fully ripe plums, which result in a mellow flavor and smooth texture. For plum wine, they blend green plums, which provide a refreshing aroma, with fully ripe plums, which add depth and richness.

Speed is everything when it comes to pickling. Umeboshi made from fully ripe plums

The plums used for umeboshi are not picked from the tree; only those that have ripened and fallen naturally are used. Mr. Takada explains the reason: “For us, the moment they fall after ripening—having grown on the tree until the very last possible moment—is the sign of ‘perfect ripeness.’ “In terms of aroma, skin, and flesh, they are in a class of their own,” explains Mr. Takada. These fully ripe plums—so ripe that even when eaten raw, they have a faint sweetness—exude a sweet, peach-like fragrance and feature thin skin and soft flesh. When made into umeboshi, their mellow flavor stands out, resulting in a smooth texture.

However, the softness of the flesh also means the fruit spoils quickly. Driven by the desire to act “even one second faster,” Mr. Takada and his team harvest fallen plums regardless of the weather and always salt-cure them on the same day. According to plum farmers, fully ripe plums spoil just as quickly as fresh produce, so speedy harvesting and salt-curing are directly linked to quality.

The company produces a total of eight varieties of umeboshi, including “Kuradashi Shirohiki Ume,” which is cured using only natural salt; “Traditional Shiso Umeboshi,” pickled between leaves of shiso grown organically on the company’s own farm; “Kinume,” made with large Nanko plums and acacia honey; and “Magokoro,” made with hundred-flower honey. Recently, due to improvements in preservation technology and changing tastes, there has been a trend toward preferring umeboshi with lower salt content or those pickled in seasoned brines such as honey or dashi. However, the company’s “Kuradashi Shirohiki Ume” and “Traditional Shiso Umeboshi” remain popular products with many repeat customers. To highlight the delicious flavor of the organic plums, both varieties have a salt content of 18%. These are exquisite products that offer a mellow richness even amidst their tartness.

Highly acclaimed at international competitions. Aiming to create a plum wine that stands up to global standards.

In 2008, Minabe Town was designated a “Plum Wine Special Zone.” Taking advantage of the relaxed minimum production volume requirement for a liquor manufacturing license when producing plum wine within the town using locally grown plums, Takada Orchard began making plum wine in 2011.

What Mr. Takada values most in umeshu production is a simple, pure flavor that allows the natural taste of the ingredients to shine through. The company consistently produces its umeshu without adjusting the flavor, color, or aroma, using only organically grown plums from its own orchard, sugar, and alcohol. Since the umeshu is brewed exclusively with plums harvested in the same year, one of its distinctive features is the ability to enjoy the variations in aroma, acidity, and body that occur from one vintage to the next.

Currently, the company produces four varieties of plum wine. Among them, “Aged Plum Wine Takada TAKADA”—made with organic plums, domestically produced brandy, and rock sugar, and aged for over seven years—is one of the company’s flagship products, having won both the Platinum Award and the Excellence Award in the 2025 plum wine competition at “Kura Master,” a Japanese spirits competition held in France. While many plum wines have a heavy “body” due to their high sugar content, “Aged Plum Wine Takada TAKADA” is characterized by a clean, crisp finish. The purity of the organic plums, free of any off-flavors, blends seamlessly with the brandy.

Since 2023, Takada Orchard has been actively submitting its plum wines to international competitions. Mr. Takada explains the reason behind this: “It stemmed from the question: ‘Will plum wine be accepted worldwide?’” “Kura Master,” where sommeliers, chefs, and representatives from top-tier hotels active in Europe judge the taste and aroma, is a competition with strong influence in the European market. Although “Aged Umeshu Takada TAKADA” was selected for the Excellence Award—given to the top three brands—Mr. Takada looks toward even greater heights, stating, “When it comes to whether people around the world are actually drinking umeshu, we still have a long way to go. I want to keep taking on new challenges, always striving for an even better flavor.”

Born from this spirit of challenge is “Teinoku,” the brand’s premium umeshu line. Named after the founder, this umeshu employs a two-stage brewing process: fresh plums are steeped in a base liquor—made by aging organic plums, brandy, and rock sugar in oak barrels—before being added to the mixture. Designed to be “a glass that redefines the concept of umeshu,” it offers a rich, deep flavor with vanilla notes derived from the oak barrels. This brand received the “Magnifica Award” (a special prize awarded to the most outstanding bottle among the Platinum Award winners in each category) at the “Milan Sake Challenge 2025,” an international Japanese spirits competition where Italian sommeliers conduct a multifaceted evaluation of factors such as compatibility with Italian cuisine and design.

Bringing authentic flavors to the world and to the next generation.

Although ume plums have long been cherished as part of Japan’s culinary culture, their value is not yet widely recognized around the world. As the founder of the farm where Nanko Ume originated, Mr. Takada’s greatest dream is to share the appeal of ume plums with the world.

Ume trees do not bear abundant fruit immediately after being planted. Similarly, umeshu—a plum wine that requires long-term aging—takes many years to reach maturity. Although he may not immediately see the results of the initiatives he has just begun, Mr. Takada is enthusiastic, saying, “I want to keep implementing measures that will pave the way for the future.” He will continue to work diligently with the ume, create new products, and share the appeal of Nanko Ume both domestically and internationally. This challenge also connects to carrying on the spirit of his grandfather, Teikan—who carefully nurtured the ume trees—and passing it on to the next generation.

The mother tree that laid the foundation for the Nanko Ume plum variety continues to bloom and bear fruit every year at Takada Orchard, even now that it is over 130 years old. The story of the Nanko Ume, which began with a single plum tree, continues to spread its branches across the world and into the next generation.

The post Bringing Nanko Ume to the World and to the Next Generation: Satoshi Takada of “Kishu Takada Orchard” / Minabe Town, Hidaka District, Wakayama Prefecture first appeared on NIHONMONO.

The Kumano Kodo is a pilgrimage route to the Kumano Sanzan that many people have walked. Among these routes, the “Kii-ji,” which runs south through Wakayama Prefecture, passes through the Fujishiro district in Kainan City. Nearby stands Fujishiro Shrine, the historic site of Fujishiro Oji—one of the “Kumano Kujūku Oji” (99 Kumano Princes) where travelers paid their respects along the way and which was considered particularly prestigious. Within the shrine grounds stands the Suzuki Residence, believed to be the ancestral home of all people named “Suzuki” across Japan. It is said that the Suzuki clan, who migrated from Kumano, used this area as a base to spread the Kumano faith throughout the country, and Fujishiro has long been a place where people and culture have intermingled. Settled in this very Fujishiro is “Nakano BC,” a sake brewery that grew to become one of the top producers in Wakayama Prefecture in just three generations.

A History of Challenges That Began with a Dream of Opening a Sake Brewery

Nakano BC traces its origins back to 1932. The grandfather of Koji Nakano, the company’s president and CEO, had a dream of brewing sake, but at the time, starting a sake brewery required not only obtaining a brewing license but also a substantial amount of capital. So, he first began producing soy sauce under the name “Nakano Soy Sauce Shop,” laying the foundation for the business while waiting for the right moment to venture into sake brewing.

“I’ve heard that my grandfather, while harboring a deep longing to brew sake, first solidified his footing through the soy sauce business,” says Mr. Nakano, quietly reflecting on his grandfather’s dream—one that was not easily realized—and the many years spent working toward it.

Sake Brewing That Keeps Pace with the Times

In 1949, 17 years after the company’s founding, the groundwork laid through the soy sauce business had been established, allowing the company to take the long-awaited step into the sake brewing industry. The first product they produced was shochu. Combining the name of Mount Fuji—a symbol of Japan—with that of Fujishiro in Kainan City, where the brewery was located, they named it “Fujishiro.” While building the foundation of the business through soy sauce production, the founder’s long-cherished dream had finally come to fruition.

Nine years later, in 1958, the company changed its name to “Nakano Shuzo” upon entering the sake brewing business. This marked the birth of the “Chokyū” brand, which remains popular to this day. As the 62nd sake brewery established in the prefecture—a relative latecomer to the industry—the brewery reportedly struggled with sales in the early days. Nevertheless, with the goal of creating sake that would be enjoyed at the daily dinner table, the brewery has steadily refined its craftsmanship while honing the quality of its products.

The sake-brewing traditions passed down through the generations have also evolved with the times. Today’s sake aims to offer a robust umami flavor combined with a lightness that melts smoothly on the palate. The brewery continues to refine its sake to complement contemporary tastes—creating a beverage that enhances the flavors of food without feeling heavy, even as you drink more.

Eventually, the company expanded its operations into plum wine production and began developing health foods that leverage its expertise in fermentation and extraction. The knowledge accumulated as a sake brewery was not confined to sake alone but was applied to new fields as well.

This philosophy was reflected in the company’s name change in 2002 from “Nakano Shuzo” to “Nakano BC.” “BC” derives from “Biochemical Creation,” signifying “the creation of biochemistry.” By advancing research and development in both the alcoholic beverages and health food sectors, the company draws out the potential of Wakayama’s local ingredients and transforms them into new value. This effort embodies the spirit of inquiry that has been passed down since the company’s founding.

Dealing with Over 1,000 Metric Tons of Plums a Year

Nakano BC, which expanded from soy sauce brewing to sake brewing, began producing plum wine made from Kishu plums in 1979. Today, plum-related products—such as plum wine, plum extract, and plum juice—have become a major pillar supporting the company’s revenue. The company reportedly purchases more than 1,000 metric tons of plums annually and processes them according to their intended use, variety, and harvest season. 

Through continuous efforts to refine quality, the company’s plum wine won a gold award at the “Monde Selection,” a world-renowned quality competition, in 1990. 

The aroma and flavor of plums vary depending on the harvest season 

Upon stepping into the plum wine cellar, you’re greeted by more than 40 massive tanks. Inside, the aroma and tartness of the plums slowly infuse into the liquor, maturing over time into a single, harmonious flavor.

Even among plums of the same variety, the aroma, tartness, and condition of the fruit vary depending on when they’re harvested.

Plums harvested early, while still slightly green, produce a refreshing, youthful aroma. On the other hand, plums that have been bathed in the sun and turned reddish possess a more vibrant and rich aroma. Mr. Nakano explains, “It’s important to envision the flavor of the plum wine you want to create and select fruit harvested at the right time to match that vision.”

Furthermore, to achieve not only the ideal flavor but also the desired color, he carefully selects different plum varieties. He doesn’t rely solely on the “Nanko-ume,” a particularly well-known variety from Wakayama Prefecture—which boasts the highest plum production in Japan. He explores the unique characteristics of each variety, such as “Tsuyuakane”—a hybrid of plum and apricot with red flesh—and “Purple Queen,” a small plum with a vivid reddish-purple skin. He is also working on the development of “Assemblage Umeshu,” which combines base spirits of different varieties and ages, much like blending wine.

Time and Skill: Bringing Out the Unique Character of Plums 

The base umeshu is made by placing plums, sugar, and white liquor into a tank.

About six months after the initial brewing, the plums are removed, and the liquid is left to age further. This allows the astringency inherent in the plums to mellow, resulting in an umeshu where the aroma, acidity, and sweetness are in perfect harmony. It is said that some unblended umeshu, aged for over 10 years, is also stored here.

Umeshu is often perceived as a sweet liquor. However, if it were simply made sweet, one would quickly grow tired of it. How does one design the acidity that supports the sweetness and the elements that provide a crisp finish? The brewer’s experience and skill are reflected in achieving that balance.

Umeshu: From Home-Style Flavors to the World

In Wakayama—a major plum-producing region—the custom of pickling harvested plums at home is deeply rooted, and umeshu has long been cherished as something “made at home.” As a result, simply blending plums, sugar, and white liquor made it difficult to distinguish these products from homemade versions, and establishing them as commercial products was reportedly no easy task.

Consequently, Nakano BC sought to create flavors that would be difficult to replicate at home by combining ingredients such as red shiso, green tea, and fruit. Around the year 2000, against the backdrop of a growing health consciousness, umeshu began to attract attention, particularly among women, and the ways to enjoy it expanded significantly—including varieties based on sake or whiskey, as well as those with added fruit juice.

Currently, Nakano BC produces approximately 30 varieties of umeshu. The company offers a diverse range of flavors, from authentic umeshu that capitalizes on differences in plum varieties and aging periods to more approachable products blended with lemon or green tea.

This umeshu has now become a cornerstone of the company’s overseas business. It is exported to approximately 30 countries, including China, Taiwan, Hong Kong, and South Korea, as well as Thailand, Singapore, the United States, France, Italy, and Germany. It is embraced not only in Asia, where plums are familiar, but also in Europe and the United States, where a culture of liqueurs is well-established.

Umeshu, which has been cherished in households across Japan, has developed its own unique character as a commercial product through the ingenuity of its makers. Known overseas simply as “UMESHU,” it has become a beloved beverage. This drink, deeply rooted in the daily life of Wakayama, is crossing the seas and reaching new audiences.

Craftsmanship and Tourism, Linked by a Japanese Garden and a Sake Brewery 

A vast Japanese garden occupies about half of the approximately 10,000 tsubo site. The pond within the garden was originally constructed to provide cooling water for the distillation of shochu. It was later landscaped to serve as a welcoming space for visitors to the brewery, and today it offers a lush, green landscape where colorful koi and swans swim.

The pond covers an area of approximately 3,000 tsubo. It is said that the founder himself tended to the garden, shaping it over many years. The pond, which once provided the water essential for sake brewing, has now become a place that conveys both the brewery’s history and the rich natural beauty of Wakayama.

Nakano BC has long been committed to tourism initiatives, such as brewery tours. Opening up the production facilities and sharing the history and techniques of sake brewing not only provides enjoyment for visitors but also helps raise the awareness and pride of the staff.

Turning the Sake Brewery into an Open Space Where the Community and People Gather

In April 2026, Nakano BC relocated its company-owned store, “Chokyuan,” across from its headquarters and reopened it after renovations. The previous store was located within the sake brewery grounds, and it was reportedly a bit difficult for first-time visitors to find their way there.

The new “Chokyuan” features a selection of products unique to a company-operated store, including sake, plum wine, and health foods. In addition to a tasting corner, the shop now offers gelato made by Kurosawa Farm, also located in Kainan City. Alongside the “Milk” flavor—which highlights the farm’s fresh milk—the menu features flavors incorporating Wakayama ingredients such as plum, Marihime, Sanbokan, and hojicha, ensuring that even non-drinkers and families with children can enjoy the experience.

It has evolved from a shop solely for purchasing sake into a place where locals and tourists alike can casually drop by to experience Nakano BC’s craftsmanship and the flavors of Wakayama. A new gateway is emerging that brings the sake brewery closer to the people.

Prepare it yourself and enjoy watching the plum change over time

At the umeshu-making experience facility adjacent to “Chokuan,” visitors can also make their very own bottle of umeshu.

First, sterilize the bottle, carefully wipe each plum one by one, and remove the stems with a bamboo skewer. Layer the prepared plums and rock sugar in the bottle, then pour in white liquor to finish the process.

While each step is simple, invisible changes begin inside the bottle immediately after the mixture is prepared. It is said that the sugar not only adds sweetness but also draws out the plum’s hidden aroma and acidity through osmosis.

The character of the finished plum wine varies depending on the amount and type of sugar used. Rock sugar yields a crisp sweetness, beet sugar a mellow flavor, and honey adds a rich, full-bodied depth. The time spent preparing the mixture while imagining how it will taste six months later is another joy of making plum wine.

While picturing the taste 

Take the prepared umeshu home, and for the first three months or so, turn the bottle upside down from time to time to allow the sugar and plums to blend slowly. After letting it rest for another three months or so, it will finally be ready to drink—the moment you’ve been eagerly awaiting.

Inside the bottle, the rock sugar gradually dissolves, and the once-clear liquid slowly transforms into an amber hue. Watching this transformation unfold is one of the joys you can only experience because you made it yourself.

Whether it’s a single bottle aged at a sake brewery or a jar brewed at home, time flows the same for both. It slowly draws out the plum’s aroma and tartness, nurturing them into a single, harmonious flavor. In this process, the wisdom of umeshu brewing—passed down through the ages—continues to live on.

Transforming Sake Brewing Techniques and Research into New Value 

The skills honed through sake brewing are not limited to the production of sake alone. At Nakano BC, the company is applying its knowledge of fermentation, extraction, and cultivation to expand its business into health foods and products that highlight aromatic qualities.

At first glance, these may seem like entirely different fields. However, at their core lies a shared approach: carefully examining raw materials and conducting extensive research to unlock the latent potential within them.

The company’s motto is “Always create through collective wisdom.” By pooling the wisdom and experience of each employee, the company generates new products, technologies, and value. Embodying this motto, the techniques cultivated in the sake brewery are leading to new ways of manufacturing that make the most of Wakayama’s local ingredients.

The Bounty of Wakayama, Captured in Sake and Fragrance 

It’s not just plums. Wakayama boasts a diverse array of ingredients that reflect the region’s unique climate and terroir, including mandarin oranges, sansho pepper, jabara, cedar, and cypress.

At Nakano BC, we have been incorporating the unique aromas and flavors of these ingredients into our spirits. One such example is the craft gin from Fuji Shiro Distillery. “Maki—KOZUE—” features Japanese cypress (Koyamaki) as its main ingredient, along with Satsuma mandarin and lemon peels, and sansho pepper seeds. “Kodachi” combines Kishu cedar, Kishu cypress, citrus peels, and sansho pepper seeds. Both Satsuma mandarins and Japanese pepper are specialty products for which Wakayama Prefecture boasts the highest production volume in the nation. Kishu cedar and Kishu cypress are also ingredients that reflect the natural environment of Wakayama, blessed with abundant forests. By layering the refreshing notes of citrus and the crisp aftertaste of Japanese pepper over a forest-like aroma, these gins capture the scenery of Wakayama in a single glass.

Beyond sake, the company leverages its technology for extracting aromatic compounds from ingredients to develop aromatic oils using sansho and other ingredients. Sake focuses on flavor and aroma, while aromatic oils fill a space with scent. Although their uses differ, they share a common approach: carefully drawing out the unique character of each plant. This meticulous attention to even the rising aroma is a principle applied equally to sake brewing and health foods.

They do not use ingredients simply because they are “from Wakayama.” Instead, they analyze bitterness, astringency, acidity, and even the intensity of the aroma to determine how best to combine these elements to bring out the ingredients’ appeal. This reflects Nakano BC’s unique perspective: researching the region’s bounty and transforming it into new value.

Sake That Complements Your Meals and Reflects the Spirit of Wakayama

The flagship sake brands of Nakano BC are “Chokyū,” “Chōkyū,” and “Kinokuniya Bunzaemon.”

“Chokyū” is a brand name that embodies the wish for “a sake that will be loved for a long, long time.” It has long been cherished as a sake that accompanies daily meals. “Chōkyū,” which carries on this legacy, is a series of “Tokutei Meishō” sakes born from the desire to create even higher-quality sake using techniques that surpass those of the previous generation. Although the pronunciation is the same, the character “長” (chō) has been replaced with “超” (chō), symbolizing a renewed commitment to sake brewing.

“Kinokuniya Bunzaemon” is a brand named after a prominent merchant with ties to Wakayama. Drawing parallels with the story of a figure said to have transported mandarin oranges to Edo, it expresses the essence of Wakayama through sake.

While the lineup once centered on sake with a sweet and full-bodied character, the quality of the sake has evolved over time. The brewery pursues a lightness that melts away on the palate while retaining the umami and richness of the rice. The goal has been to create a sake that complements the flavors of food and naturally leads to the next sip.

Going Beyond the Boundaries of a Sake Brewery: Carrying Wakayama’s Ingredients into the Future

In Japan, the markets for sake and plum wine are struggling to grow, and poor plum harvests due to abnormal weather conditions continue. Nakano BC faces no small number of challenges: securing a stable supply of raw materials, maintaining quality, and creating products that will be chosen by the next generation.

Nevertheless, the company never stops taking on new challenges. It explores new flavors in plum wine through aging and blending, and delivers these products from Wakayama to the world. Furthermore, the company is applying the knowledge and techniques cultivated through sake brewing to the health sector and new ingredients, adding unprecedented value to the region’s natural bounty.

Taking ingredients received from the land, refining them with the wisdom and skills of the craftspeople, and passing them on to the next generation—this is the philosophy of Nakano BC, which began with soy sauce production and has expanded its horizons into sake, health foods, and fragrances. At the core of this approach lies a commitment to closely examining local ingredients and drawing out their untapped potential.

By understanding the characteristics of the ingredients, analyzing the production process, and conducting repeated trials, we craft the desired flavors and aromas. Although the fields we engage in are diverse, we never approach any of them halfheartedly. What unites them all is a curiosity to “learn more” and the technical skill to bring our visions to life.

What flavors and aromas still lie dormant within Wakayama’s ingredients? Seeking out those answers and bringing them to life is the very essence of Nakano BC’s craftsmanship.

The post Transforming Wakayama’s Plums into Sake and Health Benefits: “Nakano BC”—Over 90 Years of Exploration / Kainan City, Wakayama Prefecture first appeared on NIHONMONO.