Yoshimura-Hideo Shoten | Umeshu
Sui Umeshu
Ripe, freshly harvested ume plums are steeped for approximately six months to fully draw out their rich, natural character. The steeping tanks are filled with twice the usual amount of plums, layered all the way to the surface of the sake.
This generous, time-intensive process results in an exceptionally luxurious umeshu, marked by deep, concentrated flavors and a beautifully balanced sour-sweet profile. The umeshu is full-bodied and elegant, offering remarkable depth and a long, refined finish
A vibrant aroma of ripe ume leads into layers of juicy plum, gentle acidity, and natural sweetness. On the palate, it is rich and smooth, with a pronounced yet refined tartness balanced by mellow sweetness. The finish is long and rounded, leaving a refreshing impression of ripe stone fruit.
Sake type: Umeshu
Rice type:
Polishing:
Alcohol percentage: 13%
Prefecture: Wakayama
Content: 720 ml
Tasting notes: A vibrant aroma of ripe ume leads into layers of juicy plum, gentle acidity, and natural sweetness. On the palate, it is rich and smooth, with a pronounced yet refined tartness balanced by mellow sweetness. The finish is long and rounded, leaving a refreshing impression of ripe stone fruit.
Recommended pairing: Best enjoyed chilled or over ice. Pairs well with:
Light desserts such as panna cotta, cheesecake, or fruit tarts
Cheese selections featuring soft or mildly aged cheeses
As an aperitif or digestif on its own
Serving temperature:
Founded in 1915 in Wakayama Prefecture, Hideo Shoten Brewery carries over a century of sake-making heritage. Today, this legacy is shaped by Tōji Akiko Fujita, one of the few female master brewers in Japan. The sake is exceptional and one-of-a-kind thanks to her clear vision. She brews with respect for nature and, above all, ages every bottle. The characteristics: high in natural umami, dry, clean, and crisp.