Kaga Umeshu (alkoholisches Getränk mit Ume-Frucht)

Volume: 0.72 litres | Alcohol content: 14% | Chill filtration: Yes | Colouring: No

Special Features:

Kaga Umeshu is made exclusively with Benisashi ume from Japan’s Hokuriku region. The fruit is steeped in alcohol with rock sugar, after which the liqueur matures in steel tanks for around two years. This resting period allows the fruit aromas and flavour to reach a balance. Every stage of production, from growing the ume to bottling, takes place in Hokuriku.

Benisashi ume are rich in amino acids and minerals. Their mellow, distinctly umami-rich flavour shapes the liqueur alongside its fruity and almond-like aromas. The variety’s name refers to the reddish colour its fruit develops as it ripens.

Kaga Umeshu can be enjoyed neat, over ice or with soda water, and also works well in cocktails. Filtration is kept to a minimum to preserve the flavour of the ume. Components of the fruit may settle as sediment over time or with changes in temperature; this affects neither the quality nor the safety of the liqueur. Kaga Umeshu received the Prix Alliance Gastronomie at Kura Master 2023. It has also been served in First Class on selected ANA flights and at the 2013 Nobel Nightcap following the Nobel Prize ceremony.

Tasting Notes:

• Nose: The nose reveals distinctly pronounced almond notes.
• Palate: Gentle acidity and umami combine with balanced sweetness on the palate. The mouthfeel is soft, while the flavour remains clean.
• Finish: The finish is long, clear and clean. Served over ice, it takes on a tighter character.

Distillery/Bottler:

MANZAIRAKU SAKE KURA Co.,Ltd. is a long-established sake brewery in Tsurugi, part of the city of Hakusan in Ishikawa Prefecture. Its origins date to the Edo period, between 1716 and 1734. At the foot of Mount Hakusan, the brewery has access to clear water from underground sources, which plays a central role in making its drinks.

For its sake, the brewery uses rice varieties including the regional Ishikawamon and Hyakumangoku-no-shiro, as well as Yamadanishiki from Kuchiyokawa in Hyogo Prefecture. Kaga Umeshu has been part of its range since 1990. For this liqueur, the focus is on selecting Benisashi ume from Hokuriku; it is made by steeping the fruit in alcohol rather than by the rice fermentation used in sake production.

Facts: