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Shimeharitsuru “Umeshu”
Shimeharitsuru “Umeshu” Thumbnail

Shimeharitsuru “Umeshu”

Niigata prefecture

$35.00 
$33.25 member price
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Classic, elegant umeshu

When ume fruit is soaked in brewed sake instead of a distilled hard alcohol, it results in a soft mouthfeel and what they call a kind, forgiving flavor. The interplay between sour and sweet pairs incredibly well with spicy foods as well as appetizers, such as nuts, cheese, dried fruits and salads. Their classic Shimeharitsuru brand uses soft water to offer a clean and enjoyable finish.

Characteristics

Brand Shimeharitsuru
Brewery Miyao Brewing Company
Category Other
Subcategory Umeshu (Plum Wine)
Taste Profile Rich & Sweet
Rice variety N/A
Yeast variety N/A
Alcohol 12.0%
RPR ? N/A
SMV ? N/A
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Shimeharitsuru “Umeshu” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Shimeharitsuru “Umeshu” - Niigata prefecture

Shimeharitsuru is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Taste metrics not available for Shimeharitsuru “Umeshu”

Tasting Notes

  • Peach

    Peach

  • Apricot

    Apricot

  • Apple

    Apple

Recommended Pairing

  • Cheese

    Cheese

  • Aperitif

    Aperitif

  • Meat

    Meat

Miyao Brewing Company

Miyao has been making industry leading top quality sake since 1819, according to primary sources from the time. In 1965, they were one of the first to start making “Junmai” sake. The secret to their success are as follows; their well water comes from the Asahi mountain range of Niigata and Yamagata, areas famous for snowfall and largely fluctuating temperatures. The air and water are also filtered by the voluminous forests of the area. Additionally, their rice is known as the top quality in the region—mostly they use “Gohyakumangoku,” and sometimes the recently developed “Koshi Tanrei Rice.” For their “Daiginjo” sake, they use “Yamadanishiki” from Hyogo.

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