Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Ichinokura “Himezen” Ume
Ichinokura “Himezen” Ume Thumbnail

Ichinokura “Himezen” Ume

Miyagi prefecture

$36.00 
$34.20 member price
- +
Sign in to save for later
$36.00
Email me when available
Sign in to save for later

Using only hand-picked perfectly ripe plums

“Umeshu” is typically ume fruit steeped in alcohol. This is a blend of Ichinokura’s concentrated umeshu and their low alcohol “genshu” (undiluted sake), named after “hime” (princess) and “zen” (an honorable meal). The bright citrus acidity is fun to pair with deep-fried dishes and salads, and the sweetness balances out well when paired with spicy dishes. Serve it at various temperatures — even freeze it to serve as sorbet.

Characteristics

Brand Ichinokura
Brewery Ichinokura
Category Other
Subcategory Umeshu (Plum Wine)
Taste Profile Rich & Sweet
Rice variety Toyonishiki
Yeast variety Association No. 901
Alcohol 8.00%
RPR ? 65%
SMV ? -90
Acidity ? 7.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Ichinokura “Himezen” Ume is .
  • Recommended
  • Not Recommended

Region

Ichinokura “Himezen” Ume - Miyagi prefecture

Ichinokura is made in Miyagi prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Plum

    Plum

  • Mango

    Mango

Recommended Pairing

  • Aperitif

    Aperitif

  • Seafood

    Seafood

  • Meat

    Meat

Ichinokura

Thirty miles north of Sendai in Miyagi prefecture, Ichinokura started in 1973 by combining four local premium sake breweries. Their policy hasn’t changed since its inception that all brewing processes must be done by hand. Sake brewing requires all human senses and the physical involvement of touching, tasting and smelling in the production; they believe this is the only way to brew high quality sake. Making the best sake with a new start was undoubtedly a challenge, but they’ve succeeded in creating multiple sensational products over the years and have become one of the best known breweries in Japan, maintaining a decades-long history of export as well.

Learn more

Customer reviews