Towards a New Frontier: Umeshu Pairing Course – A New Dining Experience Harmonizing with Full Courses, SOGA Pairing Dinner Held
PlumTown Inc. held a full-course pairing event in Odawara City on April 26, 2026, as a new food culture proposal featuring its premium umeshu "SOGA." This event aimed to overturn the traditional concept of umeshu and present its potential as a "food-pairing beverage" to be enjoyed with cuisine, demonstrating new possibilities for umeshu through collaboration with Chef Takuma Kuzukubo.
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PlumTown Inc. held a full-course pairing event in Odawara City on April 26, 2026, as a new food culture proposal featuring its premium umeshu "SOGA." This event is an attempt to overturn the traditional concept of umeshu and present its potential as a "food-pairing beverage" to be enjoyed with cuisine.
Event Overview and Concept
THE HEALING LIQUEUR SOGA
Until now, umeshu has been popular as an aperitif enjoyed before meals or in casual drinking settings. However, the delicate acidity and aroma of the plum, its raw material, and the depth gained through aging inherently possess the potential to harmonize with food.
Nevertheless, opportunities for umeshu to be systematically offered within a full course have been rare, and its value as a "sake to be savored with food" has not been sufficiently explored.
Against this backdrop, PlumTown Inc. focused on food pairing as an attempt to unlock new possibilities for umeshu. The company began an initiative to reinterpret umeshu not merely as a luxury item, but as an entity that enhances the flavor of each dish and constitutes the entire course.
This event served as a practical venue for this endeavor, providing an opportunity to verify the breadth of umeshu's taste and expressive power through co-creation with chefs.
Furthermore, by combining plums and ingredients nurtured by the climate of Odawara, it also presented the possibility of a new gastronomy that delivers the charm of the region as an experience.
Introduction of the Chef in Charge
Chef Takuma Kuzukubo
Mr. Kuzukubo started his career as a chef in Yokohama and then moved to France to further his training. He gained experience in restaurants in Paris and Marseille, and after returning to Japan, honed his skills at the Michelin three-star restaurant HAJIME.
In 2018, he opened his own restaurant, MECIMO, in Odawara. He has gained high acclaim for his dishes that express the local climate on a single plate, focusing on seafood from Sagami Bay and local seasonal ingredients, and has attracted attention, including being featured in French restaurant guides.
While based on French techniques, he pursues dishes that maximize the individuality of local ingredients.
Introduction of Umeshu Pairing Drinks
These are proposals for new ways to drink umeshu that go beyond conventional notions and expand its possibilities.
▼ Umeshu Mojito (with tonic water / garnished with eucalyptus) Dish: Kamaboko and sakura shrimp XO sauce
▼ Umeshu Soda (Shonan Gold) Dish: Local horse mackerel spring rolls, deer jerky
▼ Umeshu on the Rocks (smoked aroma) Dish: Local fish carpaccio with plum dressing
▼ Umeshu with Almond Milk Dish: Odawara wild boar and local vegetable salad
▼ Hot Umeshu Dish: Plum sorbet, Basque cheesecake
After the Event (Comment from Representative Director Zenba)
Through this event, it became clear that the breadth of umeshu's taste and expressive power possesses the potential to harmonize with cuisine beyond its previous boundaries.
As it overlaps with dishes that show different expressions with each plate, umeshu is beginning to take on a new role not merely as a luxury item, but as an entity that shapes the flow of the entire course.
What was presented this time is only a glimpse of that potential.
However, what emerged from this experience is a firm sense that umeshu can demonstrate value even in areas not previously anticipated.
Moving forward, through this initiative, we will continue to collaborate with chefs and various other creators to explore a new positioning for umeshu and further expand its possibilities.
Hiroshi Zenba, Representative Director, PlumTown Inc.
Company Profile
Company Name: PlumTown Inc.
Representative Director: Hiroshi Zenba
Location: 116-14 Nakamurahara, Odawara City, Kanagawa Prefecture
Established: June 2, 2025
Brand Site: https://plum-town.jp/
Instagram: https://www.instagram.com/soga_craft_umeshu/
Keywords:
Event Overview and Concept
THE HEALING LIQUEUR SOGA
Until now, umeshu has been popular as an aperitif enjoyed before meals or in casual drinking settings. However, the delicate acidity and aroma of the plum, its raw material, and the depth gained through aging inherently possess the potential to harmonize with food.
Nevertheless, opportunities for umeshu to be systematically offered within a full course have been rare, and its value as a "sake to be savored with food" has not been sufficiently explored.
Against this backdrop, PlumTown Inc. focused on food pairing as an attempt to unlock new possibilities for umeshu. The company began an initiative to reinterpret umeshu not merely as a luxury item, but as an entity that enhances the flavor of each dish and constitutes the entire course.
This event served as a practical venue for this endeavor, providing an opportunity to verify the breadth of umeshu's taste and expressive power through co-creation with chefs.
Furthermore, by combining plums and ingredients nurtured by the climate of Odawara, it also presented the possibility of a new gastronomy that delivers the charm of the region as an experience.
Introduction of the Chef in Charge
Chef Takuma Kuzukubo
Mr. Kuzukubo started his career as a chef in Yokohama and then moved to France to further his training. He gained experience in restaurants in Paris and Marseille, and after returning to Japan, honed his skills at the Michelin three-star restaurant HAJIME.
In 2018, he opened his own restaurant, MECIMO, in Odawara. He has gained high acclaim for his dishes that express the local climate on a single plate, focusing on seafood from Sagami Bay and local seasonal ingredients, and has attracted attention, including being featured in French restaurant guides.
While based on French techniques, he pursues dishes that maximize the individuality of local ingredients.
Introduction of Umeshu Pairing Drinks
These are proposals for new ways to drink umeshu that go beyond conventional notions and expand its possibilities.
▼ Umeshu Mojito (with tonic water / garnished with eucalyptus) Dish: Kamaboko and sakura shrimp XO sauce
▼ Umeshu Soda (Shonan Gold) Dish: Local horse mackerel spring rolls, deer jerky
▼ Umeshu on the Rocks (smoked aroma) Dish: Local fish carpaccio with plum dressing
▼ Umeshu with Almond Milk Dish: Odawara wild boar and local vegetable salad
▼ Hot Umeshu Dish: Plum sorbet, Basque cheesecake
After the Event (Comment from Representative Director Zenba)
Through this event, it became clear that the breadth of umeshu's taste and expressive power possesses the potential to harmonize with cuisine beyond its previous boundaries.
As it overlaps with dishes that show different expressions with each plate, umeshu is beginning to take on a new role not merely as a luxury item, but as an entity that shapes the flow of the entire course.
What was presented this time is only a glimpse of that potential.
However, what emerged from this experience is a firm sense that umeshu can demonstrate value even in areas not previously anticipated.
Moving forward, through this initiative, we will continue to collaborate with chefs and various other creators to explore a new positioning for umeshu and further expand its possibilities.
Hiroshi Zenba, Representative Director, PlumTown Inc.
Company Profile
Company Name: PlumTown Inc.
Representative Director: Hiroshi Zenba
Location: 116-14 Nakamurahara, Odawara City, Kanagawa Prefecture
Established: June 2, 2025
Brand Site: https://plum-town.jp/
Instagram: https://www.instagram.com/soga_craft_umeshu/
Keywords: