Joyo Aodani No Ume


Joyo Aodani No Ume


Base: Shochu Based

Ingredient: Jyoshuhaku Ume

Alcohol by Volume: 12%

Aged: 7 Years

Brewery Location: Kyoto

Food Pairings: Chicken Dishes such as Yakitori and Karaage, Vinegar Marinated Dishes, Carpaccio

Tasting Notes: The brewery uses age-old techniques to draw out the fullest potential of the highest quality Joshuhaku Ume (Japanese plum), extracting juices and aromatics as much as possible, then aging the rare elixir for a minimum of seven years to develop the finest flavors. It has a mellow character that is not too sweet, and a luxurious, refreshing aftertaste.

Size: 750ml

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Distillery: Joyo Shuzo 
Founded: 1895   
Profile: Established in 1895, Joyo Shuzo is the only brewery located in the Yamashiro region (Southern Kyoto). They are surrounded by an abundance of nature's blessings - since ancient times their homelands were covered in ume trees (Japanese plum) and the region was famous for such, as well as for their exceptionally soft subterranean brewing water. The brewery works closely with contracted local ume farmers, and they source both local rice like Kyoto Iwai, and specialty rice varietals from their respective prefectures (like Yamada Nishiki from Hyogo), in order to guarantee the best ingredients possible. The Toji (brew master) leads his kurabito (brewery workers) between the coldest months of the year every day without resting to produce small batch, raw-bottled, unfiltered, bottle aged sake with a fresh umami and crisp acidity that they brew to bring out the flavors of food.

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