Origin: Eco Farm Mikata, Fukui
Umes from Wakasa in Fukui Prefecture are barrel-aged in used sherry-oak barrels for 3 years, allowing the umeshu to take on the hints of smoky peat. The long term maturation transforms the umeshu, offering intricate complexity and finesse. It is sweet and melon with aroma of brandy. It can be served neat, on the rocks or pour over vanilla ice cream.
Each year 1,000 bottles produce in Japan only.