Top notch Benisashi-Ume plum grown in Wakasa,Fukui, are soaked in charcoal filtered pure grain liquor for 1 year. Subsequently the Ume-shu is aged in sherry-oak barrels for 3-years, allowing the umeshu to take on hints of smoky peat and vanilla. Long-term maturation transform the umeshu, offerring intricate complexity & finesse.
