Lovely full plum flavors with hints of toasty notes such as oak. Very balanced for an umeshu, lush and full on the palate, with gentle astringency to help regulate the sweetness. Made by steeping plums for 3 years in Junmai Ginjo sake, followed by a maturation period of 2 years.
This umeshu is very well balanced without being too sweet. It has good complexity and is not too thick or sticky.
Taste pleasantly concentrated, thick and very very plummy. Serve them on the rocks is all we ever want! Machiam Pipagao.