108 UME DAMONO

Open Day Advance Sale on Sunday, April 17th
Sales start from 10:00 on Sunday, April 24th

In early June, the green of the plums gradually changes to yellow, with the tops turning a pale pink. We harvested the plums, which were hanging in abundance in the local plum grove, with their fragrance wafting through the air. We would have liked to wait a little longer, but last year, we waited until they were fully ripe, but had a bitter experience of being snatched away by monkeys, so we decided to play it safe this time. After harvesting, we let them mature for a while, and when they had a peach-like aroma and the flesh was soft, we roughly crushed them, added yeast, and fermented them. We used K901 yeast, which is used in sake, to bring out a gorgeous aroma, and distilled after a month of fermentation. Some of the plums were soaked in rice spirits to bring out the fresh aroma, and then distilled.

The dilution water used in the blend is aromatic distilled water made by distilling the branches and leaves of the white alder tree, a member of the Lauraceae family , harvested in Kanazawa City, Ishikawa Prefecture, at Korinkyo. Finally, white and red plum blossoms harvested this spring are infused in the water to give it a pale color and an apricot-like fragrance.

Enjoy the elegant taste that combines the layered fragrance of plums with the refreshing taste of white alder.

This is the second distilled spirit produced in collaboration with Korinkyo , a Kanazawa hotel that has its own distillery on-site.

Product: Brandy
Contents: 100ml/500ml
Ingredients: Plum fruit, plum blossoms (from Chiba Prefecture), white alder leaves and branches (from Ishikawa Prefecture), rice spirits, water
Alcohol content: 42%

Limit two items per product (size) per person.

In early June, the green color of the ume plum blossoms gradually turns yellow, and the tops of the blossoms turn pale pink. I harvested the plums from a local ume grove with their fragrance wafting in the air. I would have preferred to wait a little longer, but having had a bitter experience the previous year when I waited until they were fully ripe and monkeys snatched them away, I decided to play it safe this time. After harvesting, we let the grapes ripen for a while, and when they have a peachy aroma and soft flesh, we crush them roughly, add yeast, and ferment them. After one month of fermentation, the yeast is distilled. Some of the plums are steeped in rice spirits to bring out their fresh aroma before distillation.
The diluted water used in the blend is aromatic distilled water made from the branches and leaves of the camphoraceae tree Shirodamo, collected in Kanazawa City, Ishikawa Prefecture, and distilled at Hotel Korinkyo. Finally, white and red plum blossoms collected this spring were soaked to give it a light color and an apricot-like aroma.
Please enjoy the sublime taste of the combination of the aroma of the layers of plums and the coolness of the white Japanese apricot.

Item: Brandy
Contents: 100ml / 500ml
Ingredients: Ume fruit, plum blossoms (Chiba Prefecture), white Japanese apricot branches and leaves (Ishikawa Prefecture), rye spirit, water
Alcohol content: 42%.

Purchase quantity is limited to two items per product, per size.