This super-unique umeshu is such a favorite of mine-- I love sweet umeshu, I do, but sometimes that amount of sweetness just isn't what I'm looking for.
Nanbu Bijin adds no extra sugar to this umeshu, so all the sweetness (and color) is from the famous, top-quality Wakayama plums they ship in, as well as the 100% koji sake base. The result is an elegant, umami-laden, sweet-tart-savory voyage: dry enough to enjoy a full glass, but still juicy and plummy enough to whisk you all the way back to Summer. Since it's only just off-dry (for German wine lovers, I would call this feinherb) and has the body and umami of a good junmai, this umeshu can be used to beautiful and creative effect in food pairing. Summer salads with almond and cherry, herb & wine poached salmon, wagashi tea sweets, anything feta...
In this sake, the sweetness of koji and slightly riper fruit than typical for umeshu are used to balance the otherwise extreme tartness of the plums. But the sake is, regardless, still quite bright-- and delicious either chilled or hot!