Junmai • Pure Rice Sake
Daiginjo • Rice polished to 50% or less
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Yamada Nishiki
Polish rate: 60%
The Ota brewing family traces its ancestry back to 15th-century samurai-poet-monk Ota Dohkan, the architect of Edo Castle, after whom the sakes are named.
This umeshu is made by infusing a year-old sake with nanko-ume from Wakayama Prefecture and a conservative amount of korizato rock sugar for about 6 months, then bottle-aged until release. The result is an umeshu with a depth of flavour unlike any other. Deliciously tart with notes of bitter almonds and sweet marzipan on the palate.