Kinmon Akita Koshu Yukyu no Umeshu "4 Year Aged Shizuku"

The nose on this one-of-kind ume (plum) sake is a cool collection of plum, honey, grape, rock sugar, and orange blossom aromas. So in a word, this is the most pampered Umeshu, probably in the history of Umeshu! Made using the “shizuku” method of drip sake pressing and aged for four years, say hello to a dry umeshu with lots of wine-like characteristics like crisp tannin-like dryness and tantalizing acidity and astringency play. Medium-bodied, it is fast and silky through the palate with a lingering tartness. Look for plum, tart apple, nectarine, rum raisin, brown rice and honey flavors that dance with an underlying umami kiss and pickled plum finish. This is not a gooey and sweet umeshu and that is its greatest strength. WORD: Dry WINE: Sherry/Port BEER: Tart IPA FOODS: Fruit and cheese plates, cocktails, charcuterie board, desserts, smoked meat, fish, and fowl.