Friom the buyer:
“The best classic umeshu I’ve ever had. The use of Wasanbon gives a really well-balanced, delicate sweetness and distinct candyshop arom, but the rest of the product carries enough falvour to prevent it from become overly sacchrine. Serve this chilled over a large rock, and you’ve got yourself a great time”
From the producer:
“Our umeshu uses large Nanko Ume carefully picked by our contracetd grower. By letting the ume fully-riped, the fruity flavour of sweet peach and punchy aroma is maximiaed. To be bring out the best of this flavour, we used Wasanbon sugar, which is traditionally used for high quality Japanese confectionaries called Wagashi.”
