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Umeshu "Hanakohaku" Ume plum liquor 300ml (12,7°)

375

13,70 € tax incl.

Description: This umeshu is made with a Junmai sake base and natural plum extract. The producer used Nanko ume plums from Wakayama to make this natural extract. Nanko plums are high quality ume with an acid and fruity flavor that reminds of apricot.

Alcohol by volume: 12,7°

Appearance: This umeshu has a light gold color that tends towards orange. It is translucent and shiny.

Nose: The first nose is flavored with vanilla, round, tasty. We perceive notes of brandied pear and apple jelly. The second nose, more discreet, is reminiscent of caramelized apple. 

Mouth: The attack is sweet and tangy. We do taste a very nice caramelized apple, almost like an ice cider. The mouth is discreet as a whole. 

Finish: The sweetness persists through to the finish. It's subtle with a hint of umami.

Pairing: Very refreshing, this umeshu is delicious with pork-based dishes (shabu shabu, spicy sour pork, yakiniku barbecue), curried shrimps or even goat cheese. For desserts, we will go with an oven caramelized apple, a caramel flan or other confections such as ice cream, sponge cakes and fresh fruits. It can also be enjoyed as an aperitif, as a dessert wine, chilled on its own or with ice cubes.

Serving temperature: Fresh (10°-12°) or at room temperature (15°-25°)

Ingredients: Water (45,4%), rice (26,2%), ume extract (sugar (11,5%), ume (11,5%)), koji (5,4%)

Preservation: Keep in a cool place, away from sunlight.

Origin: Japan

Shelf life: -

Container: Glass bottle

Excessive drinking is dangerous for the health, alcoholic beverages should be consumed with moderation. Expecting mothers should not consume alcoholic beverages.

The sale of alcohol to minors is prohibited.
By placing an order on this website, you certify to be of the legal age and legally competent to purchase alcoholic beverages.

The brewery Tatsuuma Honke was founded in 1662 in Nishinomiya, located in Nada, between Osaka and Kobe. This city is well known for its sake production, thanks to high quality pure water, called miyamizu, access to premium quality rice and proximity of the sea. 

When it first started, the brewery did not exceed 20 kiloliters of production per year. With the improvement of brewing methods, the demand for quality sake increased. It was no longer only meant for nobles and warriors or special occasions. Sake was now spreading out to izakaya all over Japan. In the early 1800s the brewery was producing 250 kiloliters of sake per year, becoming one of the most important breweries in Japan and reaching the top in 1899 with more than 3000 kiloliters produced per year. In 1877, one of the brewery’s sake, named Hakushika, won a prize and became the flagship product of the brewery. The sake Hakushika was presented to the World Fair of Paris where it was awarded a gold medal. Hakushika means white deer in Japanese and refers to a Chinese legend according to which an emperor from the Tang dynasty met a white deer wearing a gold medal in the palace gardens. This medal stated that the deer was 1000 years old. The emperor interpreted this encounter as a sign of longevity and became the emperor of his dynasty who reigned the longest. With the name Hakushika, Tatsuuma Honke refers to its long history and the future they are building day by day.

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