Umeshu Bunzo 18% 梅酒 文蔵 (720ml)

Umeshu, declared the "Most delicious" umeshu by the JX sake sommelier who has sampled in 400-500 varieties.

The base rice shochu used for this umeshu is aged for at least a few years, with the oldest being 11 years old. 
The richness and intensity are finely adjusted by skilled craftsmen during blending.

While many recent umeshu varieties use ripe yellow plums, this umeshu is made with green plums, resulting in a "traditional" rich and syrupy sweet flavor, reminiscent of the umeshu made by grandmothers.
With a relatively higher alcohol content as umeshu, it is a favorite among sake enthusiasts.

Tasting Note

Why did our Sake Sommelier, Kosho Choose this?

”First of all, it's very rare to find aged umeshu made with green plums and eleven-year-old shochu as the base.
Nowadays, many umeshu makers use cheap shochu, but it's truly unique to find umeshu made with high-quality rice shochu from a dedicated shochu distillery.
Out of the 500+ umeshu varieties I've tried, this one stands out as the most delicious, with a nostalgic taste reminiscent of the umeshu my grandmother used to make”.

Speciality of "Bunzo" Shochu

Bunzo is a rare shochu that has been handcrafted in a koji room, fermented in clay pots, and distilled at normal pressure which is the traditional methods passed down through generations from Edo period.
It has been aged for a long period of 5 years.
Unlike shochu distilled under reduced pressure, it possesses a unique aroma and rich flavor, with the authentic essence of shochu.