With genshu umeshu , none of that happens, and what you are getting is basically natural, straight-up umeshu as it came out of the brewing process. Ideally, undiluted plum wine is best served on ice, or slightly diluted, as it’s considerably stronger. Nigori

Tamitsu co. ltd, the company behind Miyazaki plum wine, has a long history in winemaking and has specialized its Umeshu flavor with different variations. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavour. Elegant aromas of honey, lily and pear. Delicate flavours of white flowers with a subtle hint of anise. Lemony dry finish. The addition of shochu has the bonus of elongating the life of this umeshu. Once open store refrigerated for up to three weeks This wine has a strong alcohol taste with a sweet and fruity plum flavor. It has a rosy red look, and leaves a smooth taste on the tongue. It has more than 12% alcohol content. The wine is best served chilled or even warm. Nakano BC Yuzu Umeshu Gekkeikan is symbolic of the word victory in the English dictionary, and the company Gekkeikan is one of the biggest makers of sake and plum wine. Their Umeshu is divine and is highly sought after in Japan.

today’s innovations are tomorrow’s traditions

You might believe the flowering trees to be cherry blossoms but it is actually the plum blossom that graces the landscape beginning in mid-February, giving new hope and life after a long winter. Although they might look alike, the plum blossom is very different from the popular sakura in petal count, colors and fragrance. Also, the trees produces one of their most loved specialty foods—ume (梅)—the key ingredient of umeshu.

A minimum of 30% polishing; with a small amount of distilled alcohol is added to enhance fragrance. Sake Kasu or Sake Lees is the solid left-over of the sake brewing process. This sake kasu is full of flavour, sweet and fruity. Use it for marinating fish or soup bases. The traditional recipe only involves ume plums, sugar, and liquor (and, of course, a sealable glass jar to store it in). Typically, umeshu is usually brewed at home in June, when ume plums are readily available in most Japanese supermarkets. The raw plums are marinated and fermented in sugar and salt to dissolve the bitter taste. This extracts the rich Ume flavor of the plum out. Last but certainly not least, one of the best, and definitely the purest way to enjoy umeshu is straight. Like many other liquors, plum wine works best refrigerated, so as to deliver a light chill.Every 4 oz serving of a plum wine contains 163 calories; therefore, it is advisable to consume wine in moderation. Excessive drinking may cause weight gain and other health problems. It’s the Japanese plum ( ume) season! I remember my grandma made plum wineor umeshu(梅酒) and stored it in the cool dark underground storage of her kitchen until they’re ready to be enjoyed. There were several big jars of umeshu from different years. Our Tokubetsu Junmai begins with 100% Yamadanishiki rice grown in Hyogo Prefecture which is polished until only 60% of the grain is left. This sake is lovingly handcrafted in every step of the process, from making Koji Rice to hand bottling.