Region: Shiga
Rice Variety: Yamadanishiki
Type: umeshu
Polishing Rate:
ABV: 13.5%
Ingredients: rice, water, kōji, green ume — nankobai (from Wakayama prefecture) and fukui (from Fukui prefecture), rock sugar
Brewing: 1 year old sake is infused with ao-ume (green ume) and korizato (rock sugar) for six months, then bottle aged till release.
Serving Temperature: all temperatures