COLOUR
Rosé
TYPE
Dessert
VINTAGE
NV
GRAPE
Shirokaga Ume
PRODUCER
Saura Co., Ltd.
REGION
Miyagi
CHARACTERISTICS
Body
Medium - Full
Sweetness
Medium - sweet
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Urakasumi Umeshu is a premium Japanese plum liqueur crafted by Saura Co., Ltd., a historic brewery founded in 1724 in Shiogama City, Miyagi Prefecture. Serving historically as the purveyor of sacred sake to the ancient Shiogama Shrine, Saura is highly respected in the sake world, notably as the birthplace of Kyokai Yeast No. 12. This Umeshu represents a deep commitment to local Miyagi agriculture, utilizing hand-harvested Shirokaga plums from the Iwadeyama and Zao regions. Unlike mass-produced commercial plum wines that rely on neutral distilled spirits and heavy sugar, this expression uses the brewery's own high-quality Junmai Genshu sake as its foundation, resulting in a harmonious blend of traditional brewing and local fruit cultivation.
ALCOHOL
12.0%
AVG. PRICE
€38
STYLE
Classic
SULPHITES
NO
When to drink
Now
Ideal temperature
5-10°C
INTERESTING FACTS
Fact 01
Crafted using premium Junmai Genshu sake as a base instead of industrial distilled spirits, requiring far less added sugar.
Fact 02
Urakasumi is the legendary birthplace of Kyokai Yeast No. 12, which was isolated at the brewery in the 1930s.
Fact 03
Every single Shirokaga plum has its stem manually removed by hand to prevent any harsh bitterness from entering the brew.
FOOD PAIRING
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WINE MAKING PROCESS
The production of Urakasumi Umeshu begins with the meticulous hand-harvesting of local Shirokaga plums. To ensure absolute purity of flavor, the stem or calyx of every individual plum is painstakingly removed by hand, a labor-intensive process that eliminates potential bitterness and astringency. Rather than steeping the fruit in high-proof industrial alcohol, the plums are macerated directly in Urakasumi Junmai Genshu sake, which is brewed from local Manamusume rice. The infusion process takes place at low temperatures and is allowed to slowly extract for approximately nine months. Only pure rock sugar is added to balance the natural acidity. Finally, the liqueur undergoes only the lightest filtration before bottling, preserving the natural micro-particles and rich texture of the fresh fruit.
