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