Saburomaru Ume Steeped in Whisky - Liqueur

Volume: 0.7 litres | Alcohol content: 19% | Chill filtration: Yes | Colouring: No

Special Features:

In this umeshu, the ume fruit is steeped directly in whisky. This maceration lasts around one year, allowing the fruit to impart its flavour to the spirit. The recipe contains whisky, green ume fruit and sugar. Whisky therefore provides the liqueur’s alcoholic base, rather than merely contributing the influence of a cask that previously held it.

This bottling combines sweet-tart ume fruit with restrained hints of whisky. It has an amber colour and contains no added colouring. The liqueur has an alcohol content of 19% and is offered in a bottle containing 0.7 litres. It can be enjoyed over ice or with a little soda water.

Tasting Notes:

• Nose: Ume fruit leads on the nose, accompanied by restrained hints of whisky. The aroma is fresh and soft, with a light floral nuance.
• Palate: On the palate, the sweetness of the fruit combines with gentle acidity. Mild warmth and subtle depth complement the flavour.
• Finish: The fruit remains present in the gentle finish. Light spice accompanies its clean, restrained close.

Distillery/Bottler:

Saburomaru Distillery is located in Tonami, in Japan’s Toyama Prefecture, and belongs to Wakatsuru Shuzo Co., Ltd., the producer of this liqueur. The company was founded in 1862 and began producing whisky in 1952. Historically, its two production activities complemented each other throughout the year: sake was brewed in winter and whisky distilled in summer. An extensive renovation supported by crowdfunding enabled the distillery to resume operations in 2017.

Saburomaru combines whisky production with the region’s metalworking expertise. Together with Oigo Seisakusho, the distillery developed the cast ZEMON still in 2019, using manufacturing techniques rooted in Takaoka’s bell-casting tradition. Wooden fermentation vats made from Douglas fir have complemented the equipment since 2020. Lactic acid bacteria colonise their wooden surfaces and contribute to the later stage of fermentation. These methods are part of the whisky distillery’s working practices; for the ume liqueur, the focus is on steeping the fruit in whisky for an extended period.

Facts: