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Description
The Munemasa brewery has been producing sake in the Saga region since the mid-80s. But they also produce an excellent umeshu that we’re proud to offer here: “Ume Yoibito.
Unlike plum syrup-based umeshu, Ume Yoibito is a traditional umeshu. It is made by soaking Japanese “ume” plums in an equally traditional distilled spirit, shochu. In this case, Munemasa Brewery uses shochu distilled from local barley. The plums also come from nearby farms. A touch of sugar softens the acidity of the fruit… And that’s it! Shochu, plums, sugar and nothing else.
The result is an elegant, well-balanced umeshu, neither too sweet nor too sour. The plum is there in all its depth, from flesh to skin, underscored by notes of sour cherry and black tea. The barley shochu and its toasted notes waft gently in the background. Great as an aperitif or digestif, or even on its own.
