Take me to the place where they delicately pick nanko-ume [the highest quality Japanese apricot] early in the morning to keep their freshness and then pickle them within the same day to produce a stunning shochu. As much as 1.5 times more ume (beninanko ume) are pickled compared to normal umeshu. The umeshu toji (chief brewer) orchestrates the whole manufacturing process from the harvest of fruit to taking them out of the container, locking in the peach-like fruity fragrance of the freshly harvested “beninanko ume,” as well as drawing out the satisfyingly rich tartness and sweetness. Award winning brew: First-ever Grand Prix awarded in Tenman Tenjin Umeshu Festival and Gold in Monde Selection for three years in a row.
One Word to Describe This Sake Brew
Grilled Chicken, Light Pasta, Charcuterie plate, Salad
WINE: Sweet wines, dessert wines
beninanko ume [plum]
Sake Meter Value
Sweet or Dry
Full and Thick
On-the-rocks or room temperature
Sake Social, in partnership with JETRO [Japanese External Trade Organziation], is deeply committed to the continued promotion of Japanese sake, shochu, and related goods. Through education and shared knowledge, we encourage novice and expert consumers to try, enjoy, and share Japanese sake and shochu.