017-21 SUMOMO PLUM

This is a 100% plum fruit brandy made every year from fully ripe plums harvested and brewed by the brewery itself, grown near the Fruit Line in the Kofu Basin.

This year, the harvesting team was formed on the last Friday of June. The Farming Friday team consisted of a total of eight people, including helpers from Niigata and Yamanashi. Mizuchi's plum trees, planted on a gentle slope at an altitude of about 500m, are about 40 years old. Oishi Wase is a variety similar to Soldam, characterized by its large fruit size, but when fully ripe, it becomes very soft and unsuitable for transportation, so it is often shipped before it is fully ripe.

After the normal shipping had finished, the group climbed up onto ladders and picked the large, ripe plums that looked like they might burst, one by one by hand. Thanks to everyone's hard work, they were able to harvest about 500 kilograms of plums.

The downy skin of the mushrooms clearly has yeast on it, so after gently crushing them, they are fermented with natural yeast.

After a few days of slow movement, vigorous fermentation begins. It's strange how ethyl acetate and sulfur smells appear and disappear. After a few days of bubbling fermentation, the liquid gradually calms down and the lees floating on the surface begin to sink, a sign that most of the sugar has been consumed. After about three weeks of brewing, it was carefully distilled.

After 3 months of aging in stainless steel tanks, the only thing added is water to adjust the alcohol content. This is a pure and rich plum brandy.

I hope you can smell the fragrant aroma that wafted through the air as we drove along the Chuo Expressway on the way back.

Product: Brandy
Ingredients: Oishi Wase (produced in Yamanashi Prefecture), water (produced in Kamaishi, Iwate Prefecture)
Alcohol content: 41%
Contents: 100ml/500ml

Drawing: Ryota Nishimoto

Limit two items per product (size) per person.

This is an annual fruit brandy made from 100% plums, harvested and brewed by ourselves from ripe plums grown near the Fruit Line in the Kofu Basin.

This year, we formed a harvesting team on the last Friday in June, the Farming Friday team, with helpers from Niigata and Yamanashi, for a total of 8 people. Mr. Mizuchi's plum trees, planted on a gentle slope at an elevation of about 500 meters, are about 40 years old. Oishi's plums are similar to Sordam and are characterized by their large fruit size, but they are often shipped before they are fully ripe because they become very soft when fully ripe and are not suitable for transportation.

After the regular shipment was finished, we picked up the remaining large and fully ripe fruits by hand one by one on a stepladder. Thanks to everyone's hard work, we were able to harvest about 500 kg of plums.

The hairy epidermis is covered with yeast, which is gently crushed and then brewed with natural yeast.

After a few days of slow movement, vigorous fermentation begins. The strange smell of ethyl acetate and sulfur appears and disappears. After a few days of bubbling fermentation, it gradually settles down and the lees floating on the surface of the liquid begin to sink, a sign that the sugar has almost been eaten up. After about three weeks of brewing, the wine was carefully distilled.

After three months of aging in stainless steel tanks, only water was added to adjust the alcohol content. It is a pure and rich plum brandy.

I would be happy if you could feel the munchy aroma wafting in the van on the way home on the Chuo highway.

Item: Brandy
Ingredients: Early Oishi grapes (from Yamanashi Prefecture), water (from Kamaishi, Iwate Prefecture)
Alcohol content: 41%.
Contents: 100ml / 500ml

Drawing: Ryota Nishimoto