Ingredients : 46 % junmaishu sake with more than 20 % alcohol ( rice, rice kôji, water ), 44 % beni nankôume, 10 % sugar candy
Storage : Keep in a dry cool place away from light and heat
Refrigerate after opening
Packaging : 500 ml net bottle
Pure alcohol volume : 11.80 %
Origin : Japan
TOO MUCH ALCOHOL IS BAD FOR HEALTH. ENJOY RESPONSIBLY. DRINKING EVEN SMALL QUANTITIES OF ALCOHOL DURING PREGNANCY CAN HAVE SERIOUS CONSEQUENCES ON THE CHILD'S HEALTH. IT IS FORBIDDEN TO SELL ALCOHOL TO UNDER 18s.
Kozaemon Junmaï umeshu is a real jewel. The nose is deliciously perfumed and fruity, with amandon and well-ripened plum notes. The mouth is surprising: very refreshing, not so sweet, round .
The flavours stay a long time in the mouth, there's a discreet even elegant colour and sweetness, a very pleasant and elegant acidity.
Quite a strong sake is needed to create this nectar; junmaishu 100 % fermented, with at least 20 % alcohol without it being necessary to add alcohol at distillation, so as to get the best from the plums in which they are fermented. It seems simple but it is technically very complex and requires mastery and care on the part of the craftsman rice wine brewers.
Kozaemon make a very special junmaishu which is exclusively used for the production of our delicacy.
The plums used are rigorously and jealously selected, exclusively from the beni-nankôume variety from Wakayama. Beni means red in Japanese and the nankôume are the biggest and fleshiest. To perfectly ripen these plums giving them a uniform red colour the farmers use mirrors so as to expose the hidden sides of the fruit to the sun's rays ! Finally, the fruit is picked in the trees, never from the ground.
Junmaï umeshu sake can be drunk on its own as an apperitif or mixed with Champagne, or at dessert, even as a digestive. It is also perfect with fatty foods during a meal. Finally it is divine with a sorbet or granular sherbert ice or with fresh apricots or a compote, vine peaches, acid apples.
You can also drink it hot at around 43°C.
It's a certainty for connaisseurs !
