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- Imanishiki Plum liqueur (500ml)
Imanishiki Plum liqueur (500ml)
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¥1,320
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
A well-established sake brewer with 112 years in business and products praised at international competitions has paired "ryukyo koume" Japanese plums grown in the Ina Basin at the foot of the Minami Alps mountains with a sake base, creating a Plum liqueur called "Imanishiki Plum liqueur". The ryukyo koume raised in Nakagawa Village, a local town and member of the The Most Beautiful Villages in Japan network, have a distinctive thick and high quality flesh despite their small size. The base sake is made from the superb spring waters of the foot of the Minami Alps mountains and locally-grown brewing rice using the time-intensive traditional "Skafuneshibori" method to extract the liquid drop by drop. The Japanese plum pits are extracted by hand one a time and the flesh is carefully added to the sake, which has a clean and pure taste with no off flavors, to make this Plum liqueur. The taste balances sake, Japanese plums, and sugar for a rich and mellow flavor.
About "Imanishiki"
The name "Imanishiki" comes from an ancestor of the sake brewer, who was an amateur sumo wrestling Yokozuna (Grand Champion) and used it as his wrestling stage name. This sake is brewed using traditional "Sakafuneshibori" combined with the latest technology using local sake rice grown on land blessed with the natural environment and good quality spring water of the Southern Alps.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
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Clarity
Transparency
Hazy
-
Colour
Colorless
Dark brown
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Intensity
Water
Deep
Nose characteristics
-
Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
-
Finish
Low finish
Long finish
Aroma and flavor
Apple
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 500ml |
|---|---|
| Size (L W H) | 6.5 x 6.5 x 30.0 cm |
| Weight | 1kg |
| Ingredients | 米、米麹、水 |
| Region | Nagano |
| Alcohol content | 12%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
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±0 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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- |
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Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
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