Heiwa Shuzo was established in 1928 in Wakayama Prefecture. Their goal is to create products that reflect the landscape, climate and raw materials of their birthplace - Wakayama.
The "Furu-Tsuru-Ume" is made with Nanko Ume (plum) 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 (sherry, bourbon, whisky and brandy) 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.
Enjoy this sake chilled and or on the rocks.
Once opened the Heiwa 'Furu-tsuru-ume Umeshu 10YO' will last well for at least 12 - 15 weeks, ideally in a refrigerator.
- Wakayama Prefecture