It’s no surprise really that Ota Shuzo who are making some seriously impressive sake are also going to make a great umeshu!
This Dokan Umeshu was made by infusing a 1 year old sake with ao-ume [green ume] and korizato [‘ice sugar’ | rock sugar] for about 6 months or so and then bottle aged until release, giving this umeshu a depth of flavour often not seen in other brands. Most of the ume used are the Nankobai variety sourced from Wakayama Prefecture along with some Fukui ume from Fukui Prefecture. Both of these prefectures are famous for their ume varieties with Nankobai and Fukui Ume being the most sought after for making beautifully flavoured umeshu. The Ota Umeshu is completely additive free with no additional colour, aromas, flavours or acids added, and relies purely on great ingredients and technique. Ōta are comparatively conservative with the sugar they add to their umeshu as they want to achieve a drink that has the deliciously tart Ume flavours balanced by moderate sweetness. The flavour is enhanced by beautiful sweet marzipan & stewed fruit aromas.