完 熟 南 高  梅 酒

Inviting and flavorful Umeshu from Yamagata. The Junmai Daiginjo specialist Tatenokawa is increasingly producing Shochu by distilling their Kasu, the rice material left over from pressing their Junmai Daiginjo sake. The shochu forms the basis of Kodakara Nanko Umeshu; with the addition of selected Ume plums of the Nanko variety, grown in the brewery's area, Yamagata (one of Japan's major fruit-producing regions).

The aroma on first impression is rich and deep, with heady notes of amaretto and stone fruit. As the color of the liquid also suggests, the character of the aroma is rich with ripe ume fruit. The balance is pleasant and refined, with a focus on acidity rather than sweetness. Stimulating and invigorating; one is tempted to take another glass to stay in touch with the refreshing and lively Ume taste. Likewise, one's curiosity is piqued by the complexity of the sourness. You have to taste again to figure it all out.

Serving:  Quite cool, straight from the fridge, or with a lump of ice. For the more adventurous, a mild warming is recommended.

Food pairing: Drink it as is, or with an aged, firm cow's milk cheese such as Manchego or Parmesan. This tart Umeshu can also complement desserts to near perfection, such creme brulee or chocolate mousse.  

• Volume: 720ml/1800ml
• Alcohol: 8%
• Umeshu type: Daiginjo Kasutori (Shochu based)
• Ume variety: Nanko

Brewery: Tatenokawa Shuzo, Yamagata Prefect