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Izumibashi “Yamada Juro” Umeshu
Izumibashi “Yamada Juro” Umeshu front label
Izumibashi “Yamada Juro” Umeshu Thumbnail
Izumibashi “Yamada Juro” Umeshu front label Thumbnail

Izumibashi “Yamada Juro” Umeshu

Kanagawa prefecture

$55.00 
$52.25 member price
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Farm-to-table, delectable umeshu

“Yamada Juro” refers to the fact that this “umeshu” (plum wine) is made from Yamadanishiki sake rice, and a high-end ume fruit called juroume from their prefecture. It has an ample amount of tartness and sweetness, with the soft mouthfeel and clean, refined finish of a daiginjo, being that it’s been slowly matured in a junmai daiginjo base with slow-melting rock sugar and carefully selected juroume.

Characteristics

Brand Izumibashi
Brewery Izumibashi Brewing Company
Category Junmai Daiginjo
Subcategory Umeshu (Plum Wine)
Taste Profile Rich & Sweet
Rice variety Yamadanishiki
Yeast variety Association No. 901
Alcohol 10.00%
RPR ? 50%
SMV ? N/A
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Izumibashi “Yamada Juro” Umeshu is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Izumibashi “Yamada Juro” Umeshu - Kanagawa prefecture

Izumibashi is made in Kanagawa prefecture in the Kanto region.

Taste Metrics

Taste metrics not available for Izumibashi “Yamada Juro” Umeshu

Tasting Notes

  • Plum

    Plum

Recommended Pairing

  • Meat

    Meat

  • Aperitif

    Aperitif

  • Veggies

    Veggies

Izumibashi Brewing Company

Sake making at Izumibashi Brewing Company is all about commitment to natural and traditional processes. The current president, Yuichi Hashiba, is responsible for creating their dragonfly logo, expressing their philosophy to use safe, environmentally friendly rice growing methods to make sure the dragonfly can come back to the fields every year. Rarely you will find a sake brewery that is committed to growing all of their sake rice, polishing their rice in-house, and brewing it in the most labor-intensive, traditional ways, such as using the smallest batch called “koji buta,” and incorporating kimoto methods.

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