| Brand | Hakutsuru |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 19.7% |
Product details
Hakutsuru's Ume Plum Liqueur is a distinguished beverage crafted from 100% Nanko plums, renowned for their rich, fruity flavor and aromatic profile. Produced in Hyogo Prefecture, Japan, this liqueur boasts an alcohol by volume (ABV) of 19.7%. It is gluten-free, vegan-friendly, and free from artificial flavors and colors, reflecting Hakutsuru's commitment to quality and authenticity.
This Plum Sake reveals a super-rich, bold, and fruity flavor, characteristic of the traditional Genshu style. The sweetness of the liqueur complements robust spirits such as bourbon, scotch, or gin, making it a versatile base for various cocktails.
Hakutsuru's Ume Plum Liqueur pairs excellently with robust cheeses like Parmesan and Pecorino, as well as charcuterie such as aged Iberico ham and chorizo. It also complements hearty dishes like beef bourguignon and cassoulet. For dessert, it is an ideal accompaniment to vanilla-based treats like panna cotta or cheesecake. This liqueur can be served chilled, at room temperature, or warmed, catering to diverse preferences.
Hakutsuru Sake Brewing Co., founded in 1743, is renowned for its dedication to traditional sake production and exceptional craftsmanship. Situated in the Nada district of Kobe—a region celebrated for its ideal sake-brewing conditions—Hakutsuru benefits from locally grown sake rice, pristine natural spring water from the Rokkō mountains, cold winds that aid fermentation, and a brewing culture enriched by centuries of expertise.
Central to Hakutsuru's sake production is premium rice strains, notably the traditional "Yamada Nishiki," often called the 'king of sake rice.' Demonstrating a commitment to innovation, Hakutsuru developed its proprietary rice strain, "Hakutsuru Nishiki," after eight years of meticulous crossbreeding, achieving official recognition in 2007. The brewery also utilizes Nada's unique hard mineral spring water, sourced directly from the Rokkō mountains, which enhances yeast fermentation and contributes to the rich flavor profile of their sakes. Additionally, the natural cold winds from the Rokkō mountains, known as "Rokkō oroshi," provide an optimal environment for cooling steamed rice during production.
