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- Yukyuno-ume-shizuku kinsen (720ml)
Yukyuno-ume-shizuku kinsen (720ml)
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¥1,871
- *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.
Based on Long Aged sake "Yamabuki" that has aged for 12 years, "Yukyuno-ume-shizuku kinsen" is a Plum liqueur 100% made with Nankoume from the town of Minabe in Wakayama prefecture. Nankoume is a unique plum from Nagano prefecture which is both very sweet as well as very sour. Of all of them, we only use those from Nanko in Minabe town, which are said to be especially of high quality and are rich in citric acid, steeping them in Long Aged sake "Yamabuki" that has aged for 12 years. Aged liquor contains many amino acids due to the aging process which results in a wonderful blend with the citric acid and amino acids of the plums, and accompanied by the gentle sweetness of cane sugar it has a characteristic depth and an intricate flavor that together with the tartness of the plums envelops the mouth. You can enjoy flavors that transform based on how you drink it, such as straight, diluted with water, diluted with soda, and whether it is chilled or at room temperatur
About "Yukyuno-ume-shizuku"
A luxurious Plum liqueur crafted by steeping Nankoume he disappearance of the smell of koji, blends beautifully with the fragrance of plums, creating a Plum liqueurthat surpasses any other Plum liqueur that has thus far been made. With its refreshing sweetness, as a Plum liqueur for during a meal it also enhances the flavors of food.
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
-
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 | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 27.5 cm |
| Weight | 1.1kg |
| Ingredients | 米、米麹、水 |
| Region | Akita |
| Alcohol content | 16%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 |
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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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