Premium Jyoshu Umeshu 5 years old

Jyoshu umeshu is made exclusively from the Jōshū Shirō variety of ume, indigenous to the city of Joyō, Kyoto Prefecture, harvested each year at the Aoya plum grove near our artisan's brewery.

Aoya plum grove is the largest plum grove in Kyoto Prefecture, and historical accounts indicate that it has existed since the 1200s. It produces 60 to 100 tons of fruit annually.

Plums are pickled in sugarcane alcohol distilled from liquid sugar to exploit plums' peachy aroma.

Wine is left to mature for at least five years before being filtered and blended, bottled and shipped.

Founded in 1895 and currently the only sake brewery in the Yamashiro region south of Kyoto, the brewery is blessed with abundant, fresh groundwater in an area rich in nature. It has inherited sake brewing techniques nurtured by history and tradition.

In 1991, the company began producing a long-aged umeshu using only the Jōshū-haku plum variety. This umeshu, sold under the name JYOSHU UMESHU, triggered the national umeshu and fruit liqueur boom in Japan.

Aromas express the nobility of cherry, plum and apricot brandy, with accents of honey, leather and barrel-aged alcohol.

Palate is opulent, smooth, soft, rich and complex thanks to the powerful fresh acidity and slight bitterness of the Ume plums. The finish is reminiscent of cherry pit or peach kernels, nutty and nutty biscuit notes, all lightly woody and honeyed.

Our perfect pairings: pan-fried foie gras, squab, game, blue-veined cheeses (blue, gorgonzola), fatty fish (sardines, herring, marinated mackerel), cured ham, melon, chocolate, chocolate pie, cherry sorbet, pavlova