Ohako Umeshu

The base for Ohako Umeshu is barley shochu with a little sesame. The nose is reminiscent of marzipan and amaretto. Processing Gojiro plums from the Kishu Province creates a complex, tangy-sweet plum bouquet.

shizuku recommends...
... a cold to cool drinking temperature (5-10°C)
... drinking Ohako Umeshu with ice
... pouring 2-3 cl into a champagne glass with dry sparkling wine
... enjoying this drop as an aperitif or dessert wine
... enjoying it as cheese companion
... using Ohako Umeshu as base for delicious cocktails
... keeping it chilled once opened