Kinmon Akita Koshu Yukyu no Umeshu "4 Year Aged Shizuku" Hakurakusei Look for layers of rice

Look for layers of rice

Using local Yamagata Dewanosato rice and some Yamagata NF-KA yeast

8L bottles

I never knew that complexity could drink so easy and lush

This gentle brew was built for warm Kumamoto summers to be refreshing

Kinmon Akita Koshu Yukyu no Umeshu "4 Year Aged Shizuku" Hakurakusei Look for layers of riceThe nose on this one of kind ume (plum) sake is a cool collection of plum, honey, grape, rock sugar, and orange blossom aromas. So in a word, this is the most pampered Umeshu, probably in the history of Umeshu! Made using the shizuku method of drip sake pressing and aged for four years, say hello to a dry umeshu with lots of wine like characteristics like crisp tannin like dryness and tantalizing acidity and astringency play. Medium bodied, it is fast