Traditional Craftsmanship and a Year of Patient Brewing
Each plum is carefully washed by hand, and its stem is meticulously removed before the fruit is steeped in junmai sake. No sugar is added. Instead, the plums are left to infuse slowly for approximately one year, allowing their natural extracts and flavors to develop.
This time-consuming process reflects the brewery’s dedication to craftsmanship and its commitment to creating a naturally balanced plum liqueur without relying on added sweetness.
A Rich Aroma and a Smooth, Refreshing Finish
Junmai Umezake has a deep, lustrous color and a fresh, fragrant plum aroma. On the palate, the mellow sweetness inherent in the rice blends with savory depth and a satisfying richness. Despite its full flavor, it finishes cleanly and smoothly, with a refreshing aftertaste that lingers pleasantly.
For visitors interested in Okayama’s sake-making heritage and locally crafted specialties, this plum liqueur offers a distinctive expression of Japanese brewing tradition, combining carefully selected regional ingredients with patient, meticulous craftsmanship.