WAIN99 / MID-AUTUMN 2026

Fruit liqueurs for Mid-Autumn gatherings

Explore five fruit flavours and three plum liqueurs, with serving ideas for a meal or mooncakes.

Fruit liqueurs

Fruit under the moon.

Which fruit will you watch the moon with? All five together make a row of colours. Chill them well and put them in the middle of the table.

Fruit under the moon.
Plum liqueurs

Start with plum.

Three plum liqueurs to consider alongside the fruit selection.

Start with plum.
100 Year Plum Liqueur Haruka 2025

100 Year Plum Liqueur Haruka 2025

Meiri Shurui, Ibaraki / 720ml / 20%

A limited release made once a year, timed to the plum blossom season. A refined pear-like aroma with a fresh lift of acidity. The label pattern comes from the plum festival at Kairakuen in Mito.

Straight / on the rocks / with soda

Mitsutake Iyashi no Umeshu

Mitsutake Iyashi no Umeshu

Mitsutake Shuzojo, Saga / 720ml / 12%

Sweetness of plum liqueur with the body of junmai sake and the acidity of the fruit over it. At 12% it sits happily beside a meal.

On the rocks first, then with soda if you like

Nigori Umeshu Makai e no Izanai

Nigori Umeshu Makai e no Izanai

Mitsutake Shuzojo, Saga / 720ml / 14%

A cloudy style built on honkaku shochu, with honey. The plum flesh settles at the bottom. This one can stand up to grilled food.

Shake well, then on the rocks or with soda

Rabbits on the moon

From the Jade Rabbit of Mid-Autumn tradition to Usada Pekora collaborations: plum liqueur, non-alcoholic cola syrup and a glass set.

Hyakunen Umeshu Pekora Special 500ml

Hyakunen Umeshu Pekora Special 500ml

The Pekora Special collaboration in a 500ml bottle. Discover its label design alongside the original Pekora edition.

Expected to arrive in Taiwan in October 2026, with dispatch to follow in sequence. Contact us for reservations and availability.

Ask about this product ↗
Hyakunen Umeshu Pekora Can · 350ml × 8

Hyakunen Umeshu Pekora Can · 350ml × 8

The Hyakunen Umeshu and Pekora collaboration in a canned format. Each set contains eight 350ml cans.

Expected to arrive in Taiwan in October 2026, with dispatch to follow in sequence. Contact us for reservations and availability.

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What to drink it with

In Taiwan, Mid-Autumn means barbecue, mooncakes and pomelo. With all three, the question is how to cut the richness. These are pairings actually written about in Taiwanese media and by people in the trade.

Barbecue

Plum and fruit liqueurs
A sip, then a bite. The fruit cuts the fat. Use a large ice cube and let it open up.
Dark beer
Roasted notes suit seared beef and pork. Drink it while it is properly cold.
Whisky (highball or rocks)
For meat in a heavy sauce. Add ice slowly and follow how it changes.
Sake
Grilled prawns and the sweetness of rice work together. Warm it to about 40°C for grilled vegetables; try sparkling sake with scallops and oysters.

Mooncake

Lotus seed and five-kernel (savoury)
Dry sake, or pu-erh and oolong tea. They pull back both the oil and the sugar.
Red bean and salted egg yolk
Sweeter sake. Or use bourbon's vanilla and caramel against the sweet-salty filling.
Snow skin mooncake
Something light and floral, so it does not cover the cold, delicate skin.

Pomelo

Yuzu liqueur
Citrus on citrus. Add ice and let the acidity line up.
Citrus gin with soda
Easy to make, and the bubbles take the grease with them. Good between rounds of barbecue.
White wine with pomelo juice
A sangria that keeps the pomelo's slight bitterness. It can be made with Taiwanese fruit.

Compiled from Taiwanese media and trade articles. Nothing here is a claim about health effects.

How to serve it as the nights cool

  • On the rocksOne large cube. As it melts the sweetness settles
  • With sodaAbout 1:3. Stir once only, so you keep the bubbles
  • Warmed to about 40°CAround 40°C — the temperature that sits beside grilled vegetables and stews
  • At room temperatureThe aroma opens most fully. Try the first glass cold and the second at room temperature
  • Well chilledThis is for the fruit liqueurs. The sweetness lightens and it works after the fat
  • Choose something sparklingFor scallops and oysters. The bubbles reset the palate

JAPAN / TSUKIMI

Japan's moon-viewing night is a quieter thing

If Taiwan's Mid-Autumn is barbecue and company, Japan's night is quieter: a stack of rice dumplings, a few stems of pampas grass, and the moon from the edge of the veranda. The grass is said to stand in for ears of rice. Taro is offered too, which is why the night is also called the taro moon.

This is the season for hiyaoroshi — sake pasteurised once in spring, rested in the brewery through the summer, and shipped in autumn without a second heating. Sake that has gained something over the summer is said to be akiagari. Serve it cold, at room temperature, or warmed to around 40°C.

Ask us about stock and prices

Taiwanese law does not allow us to sell alcohol online. For flavour notes and stock, please reach us on our LINE account or through the enquiry list.

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Please drink only if you are of legal drinking age where you live. Never drink and drive.

Photographs: full moon — Gregory H. Revera (CC BY-SA 3.0) / barbecue — Saimmx (CC0) / mooncakes — Fumikas Sagisavas (CC0) / pomelo — Dinkum (CC0) / moon-viewing setting — katorisi (CC BY 3.0)