Kinmon Akita Koshu Yukyu no Umeshu "4 Year Aged Shizuku" Hakurakusei ・Straight: You can feel the

・Straight: You can feel the refreshing bitterness of Buntan spreading in the back mouth

There are no fruity aromas

Using local Yamagata Dewanosato rice and some Yamagata NF-KA yeast

It has a full nose of shiitake mushrooms

savory pasta

Kinmon Akita Koshu Yukyu no Umeshu "4 Year Aged Shizuku" Hakurakusei ・Straight: You can feel theThe nose on this one of kind ume (plum) sake is a cool collection of plum, honey, grape, rock sugar, and orange blossom aromas. So in a word, this is the most pampered Umeshu, probably in the history of Umeshu! Made using the shizuku method of drip sake pressing and aged for four years, say hello to a dry umeshu with lots of wine like characteristics like crisp tannin like dryness and tantalizing acidity and astringency play. Medium bodied, it is fast