Japanese Ume · Hong Kong Made
It starts with the fruit. Respect the origin. Create our own expression.
Two ume varieties. Different possibilities.
Wakayama Nanko ume
The ume behind CLASSIC, VAAU and WHOA,
and the CLASSIC foundation of ingredient-led work.
Purple Queen ume
The floral, distinctive ume at the heart of JIN.
Dual-Harvest Ume Maceration & Maturation
The CLASSIC foundation gives time a practical role.
The first harvest of ume is steeped for around one year, then removed before a second harvest of fresh ume continues the maturation.
From first steeping to bottling, the process takes at least around two years.
Made here. Considered here.
TinShing chose to set up and make its umeshu in Hong Kong, developing and completing the work here rather than outsourcing production. The city provides a perspective as well as a place to make.
From spirit to ingredient.
First, explore the base: rice, vodka,
whisky and gin in SIGNATURE. Then build from CLASSIC: chili and mint in FIA;
fruit and floral ideas in BREATHIN’. Different stages, one continuing practice.
