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Umeshu - Liqueur de prune Gensen Yoshinogawa (72cl)
  • Umeshu - Liqueur de prune Gensen Yoshinogawa (72cl)

Ref. 4979656085661

Weight: 1260g

Umeshu, or plum sake, is obtained from the maceration of Japanese plums. This umeshu is made from the Benisashi variety, which means "purple reflections".

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Umeshu - Liqueur de prune Gensen Yoshinogawa (72cl)


Data sheet

Nagaoka (Niigata)
Alcohol content
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Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.

This umeshu is based on Benisashi fermented plums ("purple reflections" in Japanese) from the Fukui prefecture, renowned for their high pulp content. This plum, as its name suggests, sees its skin turn from green to a beautiful red when it is ripe, and its fragrance perfumes its surroundings. Very difficult to cultivate, it is said to be a rival as the Kishu Nankobai species. Rich in pulp, it produces a juice with an unusually strong taste. To an already balanced umeshu in terms of acidity and sweetness, we have added a sake with a soft taste, the pride of our sake house.

A fresh acidity, a soft sweetness and a precise aftertaste.

Serving suggestion : To be enjoyed fresh, as is or "on the rock", or even cut with sparkling water.

Yoshinogawa Brewery

Founded in 1548, Yoshinogawa Brewery is the oldest sake brewery in Niigata, and the 5th oldest in all of Japan. Based in the Settaya district of the famous brewery town of Nagaoka, Yoshinogawa has been making sake for more than 470 years in keeping with the times, incorporating state-of-the-art technology while maintaining the ancestral techniques of sake brewing, and it is no exaggeration to say that this balance is a key factor in Yoshinogawa's uninterrupted success over the years.

The main ingredient in the sake, the carefully selected rice used by the house is produced in Niigata, grown in the pure water of the Nagaoka Mountains, where some of the world's heaviest snowfalls occur. This water is not only used to flood the rice fields, but also when brewing sake. The cold also produces clean air that acts as a natural refrigerator and keeps breweries at low temperatures. So why should we be surprised by the many international awards that crown a sake brewed from exceptional rice, spring water so sweet that it seems sweet, and a low-temperature brewing process typical of the "Land of Snow" described by the writer Yasunari Kawabata? These dry and silky sake typical of Niigata have thus found their fans all over Japan and abroad, gaining great fame. So much so that when the sign of the Yoshinogawa house in front of Niigata Station was removed in February 2020, voices of discontent were raised against this outrage to an institution in the city, and the subject was covered by the TV news.

Master Toji of the Yoshinogawa Brewery, Masaji Fujino.

Consume in moderation.
Alcohol should not be consumed by pregnant women.

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