How to Choose Umeshu?
Saketora’s New Collection in Sep
When buying a plum wine or umeshu, how do you choose? To play it safe, some may opt for famous brands. However, in Japan, there are many unique and brilliant plum wines produced by small breweries that are worth our try. To find out your favorite, you may choose by the base spirits. Other than regular distilled alcohol, some thoughtful breweries would make their plum wines with sake, shochu or brandy, which create so different flavors and aromas. In September, Saketora would like to bring you three new plum wines showing distinct differences. Let’s check them out!
- Kikusui Red Umeshu
Sake-Based, the Gentlest
- Sake-based umeshu usually shows a softer and milder mouthfeel. This limited umeshu is made by Kikusui, a prestigious sake brewery from Niigata Prefecture. Refreshing and gentle, it is fermented only by using the juicy, pulpy plums grown in Niigata Prefecture and Junmai sake made by Kikusui. With the mild acidity and sweetness, it is well-balanced and especially suitable for those who do not like sweet food.
- Hyakunen Premium Umeshu
Brandy-Based, the Richest
- Brandy-based umeshu often presents higher intensity both in aromas and flavors. With annual production of only 3,000 bottles, this limited umeshu is made in Mito, a city located in Ibaraki Prefecture that is famous for producing plums. Fermented by using freshly picked plums, honey and black sugar, it shows enticing aromas with a rich mouthfeel and a lingering finish.
- Enma Umeshu
- Shochu-based umeshu is rich on the palate but shows a refreshing finish. This umeshu is a signature of Enma, a well-known brand of shochu from Oita Prefecture. Produced by using the malt-made shochu and local plums of Oita Prefecture, it has been aged 2 years, showing a fresh mouthfeel and a dry finish.