10 years aged Furutsuru Ume plum Umeshu

Name: 10 years aged Furutsuru Ume plum Umeshu
Brand: HEIWA SHUZO
SKU: NISSH1B
Price: 49.90 EUR
Availability: OutOfStock

Ref : NISSH1B

€49.90

Tax Included

€71.29 / L

Out-of-Stock

The finest, sweetest and tastiest ume plum musts are selected and aged in natural wooden casks for over 10 years. Among the various varieties of ume, only Wakayama Nanko-ume, renowned for its high quality, is selected for this product.

Nanko-ume plum has a very thin skin and a very small core, making it ideally suited to the production of umeshu. Nanko-ume chosen are those that have ripened well on the tree and have been harvested in the morning, possessing tender, fruity flesh and incomparable sweetness with notes of honey, woody accents, combined with the fragrance of peach or apricot, sour and fruity, as well as notes of almond.

This umeshu very special aroma is due to the singularity of the barrels used, which were previously used to age whisky, brandy, bourbon and sherry, and have preserved their best fragrances.

This drink is best enjoyed as an aperitif or digestif, preferably chilled or on the rocks. For the more daring, try it with subtle dishes during a meal.

Data sheet

Origin: Japan, Wakayama
Weight: 700 ml net
Packaging: glass bottle
Ingredients: nanko Ume plums, glucose syrup, sugarcane alcohol.
Storage: away from light, heat and humidity.
Volume of pure alcohol: 17%
Recommandation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME WITH MODERATION. ALCOHOLIC BEVERAGES CONSUMPTION DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR CHILD'S HEALTH. ALCOHOL SALE IS FORBIDDEN TO MINORS UNDER THE AGE OF 18.
Excise category: S200

HEIWA SHUZO

Heiwa Shuzo since 1928

Located in a basin where it gets very cold in the mornings and evenings despite being in Wakayama prefecture known for its warm climate, with the three essential elements, rice growing, rich water and the climate suitable for Sake making, the exceptional Sake is made with care by Heiwa Shuzo, founded in 1928. We are in the heart of Wakayama prefecture, to the south of Japan's main Island, that the miracle happens. Carried along by master craftsmen in search of perfection, Heiwa Shuzo’s know-how can also be found in natural fruit liqueur, made without coloring nor additives. "Men created sake, sake created men"... Such is the philosophy of Heiwa Shuzo. A philosophy, rich in the knowledge we need, to understand that the choices the master craftsmen make regarding ingredients, processes and storage feed their demands of quality and their search for perfection.

Meaning of 紀土 – KID -

KID comes from the image of “Kishu (紀州) climate (風土)” (Kishu is the former name of Wakayama Prefecture) and also represents child innocence and freedom. The KID range created by Heiwa Shuzo aims to make thesake charm known to new generations of less knowledge who rarely consume it. Its pasteurization is called manual. The “Binkan Hiire” method is applied to some of the KID products: the sake is bottled but the bottles are not completely closed. They are first heated to + 65 ℃. This low pasteurization preserves taste and scents to the beverage and a nice freshness.

Commitment to liqueur

To produce world-class liqueur from fruits from Wakayama; this is our determination as well as an ultimate goal for us. (Wakayama ume (Japanese plum) production account for close to 60% of the total ume production in Japan.) We believe that ume-shu (ume liqueur) is the liqueur Japan should be proud of, which quality is high enough to meet international standard. While many liqueurs are produced with flavors, colorings, and acidulants, ume-shu is the liqueur that can have natural fruity taste without a use of such additives. Heiwa Shuzou started ume-shu production in 1995. Thanks to the Wakayama’s proud ume, support and research cooperation of Technical Center, and a great deal of trial and error of our craftsmen, we have succeeded in producing high-quality ume-syu. By producing such ume-shu of the highest quality of the world with the special attention to the ingredients, production method and cellaring, we would like to show our gratitude to the local people who have given us big support to develop this liqueur.