Umeshu

Umeshu is a traditional Japanese alcoholic drink made from Japanese plums called "ume" and distilled alcohol. Ume are macerated for several months, creating a sweet and fruity drink. Plums are picked by hand, underripe to keep the freshness of the fruit. They are then transported to the Kura (Japanese for brewery) to be processed. Stalk and the rest of the calyx are removed by hand. Plums are then washed. They are immersed in 28% vol. sugar cane alcohol to which sugar crystals are added. This maceration will be carried out during the 6 hottest months of the year.

A 100% natural pleasure!

This umeshu is made from 100% Nanko-ume picked at full maturity. Fruits are then macerated with distilled sugar cane alcohol, sugar and water for 4 months, from July to October.
At the end of the maceration, plums are removed and umeshu is stored in stainless steel tanks, in the open air, for 3 to 5 years.

Umeshu is a traditional Japanese alcoholic drink made from Japanese plums called "ume" and distilled alcohol. Ume are macerated for several months, creating a sweet and fruity drink. Plums are picked by hand, underripe to keep the freshness of the fruit. They are then transported to the Kura (Japanese for brewery) to be processed. Stalk and the rest of the calyx are removed by hand. Plums are then washed. They are immersed in 28% vol. sugar cane alcohol to which sugar crystals are added. This maceration will be carried out during the 6 hottest months of the year.

This umeshu is made exclusively from hand-picked ume plums.

The best ume plums musts, sweet and flavorsome are selected and aged in natural wood casks for 10 years.

Umeshu is a traditional Japanese alcoholic drink made from Japanese plums called "ume" and distilled alcohol. Ume are macerated for several months, creating a sweet and fruity drink. Plums are picked by hand, underripe to keep the freshness of the fruit. They are then transported to the Kura (Japanese for brewery) to be processed. Stalk and the rest of the calyx are removed by hand. Plums are then washed. They are immersed in 28% vol. sugar cane alcohol to which sugar crystals are added. This maceration will be carried out during the 6 hottest months of the year.

It is a rare umeshu, very high quality variety, known for its very large, peachy-scented fruit when harvested at full maturity.