Daishichi Kimoto umeshu tropicale 2008

Japanese umeshu are generally made with distilled alcohol because it is easier to infuse fruit with distilled alcohol compared to sake.
Umeshu made from sake is more and more in demand in Japan because it is less alcoholic and its taste more subtle and delicate. However, Umeshu made from sake is rather rare.

Umeshu produced from junmai sake, that is, without the addition of distilled alcohol, is even more difficult to find.

Daishichi brewery is a pioneer in this field.

Daishichi, to create this Kimoto Umeshu Tropical uses uncut junmai kimoto sake, which helps to bring out the plum taste and achieve a velvety sweetness.

To guarantee a constant supply of high-quality ume plums each year, the must-have ume runes has been selected: those of the Kishu Nanko Ume variety cultivated in the heart of Wakayama Prefecture.
A special, rare, unique cuvée was launched in production in 2008 and then matured until spring 2021.

Nishikidori has just acquired the last 800 bottles.

This special reserve is prestigious.

On tasting, the sweetness is discreet, the palate is rich, divided between notes of ripe mangoes and passion fruit.
The aged aroma is reminiscent of blackberries and combines ripe acidity with a mellow texture. An additional accent is added by reminiscences reminiscent of the flavor of spices such as black pepper, cinnamon and cardamom.

This extremely rare umeshu is said to recall a fragrant tropical night after the brilliant spectacle has been shrouded in darkness.

The goal was to create the best umeshu in the world.

The juries of the most prestigious spirits competitions in the world were not mistaken.

They voted it the best umeshu in the world!

On the tasting side, the Daishichi Kimoto Umeshu Tropicale can be discovered as an aperitif or as an accompaniment to a dessert. It is also delicious served chilled or warm.