Artisan Sake Selection

Fruit

Tsuru Ume

Ripe Nigori Plum

Green Apple

Sweet Umami

Soft Acidity

YEAR: 2017

ING: Ume juice, Peach Juice, Junmai Sake

ABV: 7%

TEMP: Cold / Rocks/ Soda Water

In this Nigori Umeshu made with Nankō Ume fruit from Wakayama, the pulp from the macerated Ume fruit is added to the Umeshu liqueur to give the liquid added texture from the fruit itself.  This has a wonderful aroma of Ume, a sweet yet tart character on the palate, full body and a refreshing acidic finish. Great chilled on its own, or in a cocktail like a Spritz.

Tsuru Ume

Yuzu Sake

Fresh Citrus

Light

Yuzu Peels

YEAR: 2017

ING: Yuzu juice, Junmai Sake

ABV: 7%

TEMP: Cold / Rocks/ Soda Water

Yuzushu is made with a one-year-old Junmai Sake and Yuzu juice, at a 1 : 1 ratio. This is higher than most Yuzushu produced elsewhere. The yuzu fruit is grown in Wakayama and is juiced with its peel, giving all the qualities of the fruit, sweet, sour & bitter. This example has a marvelous full aroma of fresh yuzu, with a zesty, citrus tart character and a fruit sweet and fresh finish.

Tsuru Ume

Furu-Tsuru-Ume 10 yo

Aged Plum

Sweetness

Wood

YEAR: 2017

RICE: Nanko Ume

ABV: 17%

TEMP: Cold / Rocks

 The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. The fruit is steeped in Sake for 4 months, then aged in a tank for 2 years. It is then placed in used oak barrels for further ageing of at least 8 years. This is one of the oldest wood-aged Umeshu in the market. A rich and complex example of Umeshu, this is best served chilled, in a wine glass to appreciate the intense aroma.

©2018 by Sake Clan PH.