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Setchubai Umeshu (50cl)
- Maruyama Brewing
- SEIMAIBUAI (amount of rice left after milling)
- Joetsu (Niigata)
- Rice variety
- Koshi-ibuki, Gohyakumangoku
- Alcohol content
- Bottle size
A Umeshu that emphasizes the pure flavour of Niigata's "Koshi no Ume" plums put together with a high quality sake: a carefully brewed Futsushu "Setchubai".
It has a fresh plum aroma with a refreshing acidity. We recommend for it to be drank neat or on the rocks. It goes well with salami and nuts as an aperitif, or with cheese and dried fruit at the end of a meal. It can also be enjoyed with a variety of dishes by drinking it with water or soda.
Founded in 1897, Maruyama boasts a brewery surrounded by rice fields as far as the eye can see, a lush natural environment where fireflies flutter in the summer and where a metre deep snow falls in the winter. It is in this beautiful and cold environment that "Setchubai" sake is brewed. Even the slightest damage to the environment would prevent the sake from being brewed, so Maruyama also contributes to the maintenance and preservation of this indispensable nature.
One of the most important tasks in sake making is the preparation of the koji, which has always been done by hand at Maruyama, because even though it is now possible to mechanise this process, human hands still produce more accurate koji. Limited seasonal sakes such as Ginjo, Junmai, or Tokubetsu Honjozo as well as Honjozo are prepared with the "Futakoji-ho" method, in small, shallow cases and thus a very limited annual production. For Futsushu sakes that are sold all year round, the brewery uses the "Hakokoji-ho" method, using larger and slightly deeper crates. The smaller and more manual the production, the more time-consuming it is, but this is the price Maruyama has decided to pay for a high-quality sake: its signature Setchubai series.
Consume in moderation. Alcohol should not be consumed by pregnant women.