Volume：500ml
ABV：8%

The tartness of green plums, the mellow sweetness of ripe fruit, and the crisp aroma of white grapes —
three seemingly unrelated flavors come together seamlessly in this remarkable creation.
Its secret lies in a completely different brewing method from conventional umeshu.

Crafted by Tamba Wine, this sake-inspired winery in Kyoto uses green plums from the famed Aotani Plum Grove.
The process begins by soaking the green plums in sugar to create a thick plum mash (ume-jo),
into which wine yeast is added — fermenting the plums directly, much like winemaking.
After fermentation, shredded ripe plums are blended back in, adding rich sweetness and texture from the fruit itself.

This method — fermenting plums instead of simply soaking them — is almost unheard of in Japan,
resulting in a plum wine with wine-like depth and fresh acidity.

When poured, tiny plum fibers float gently through the cloudy golden liquid.
On the nose, it’s bright and lively — a mix of tart green plum and white grape aroma that whets the appetite.
The palate begins crisp and tangy, gradually softening into the ripe sweetness of plum flesh,
then finishing with a faint grape-like astringency.
Lightly sweet, pleasantly tart, and utterly refreshing — it’s a surprising, delightful umeshu that invites another sip.

Thanks to its vivid acidity, it pairs beautifully with fried foods, tempura, or Chinese dishes.

Produced by Tamba Wine, founded in Kyoto in 1979, a six-time Monde Selection Gold Medal winner.
Their portfolio rarely disappoints — including the beloved Jōshū White Plum Sparkling Wine,
a consistent customer favorite.

A completely new experience — an umeshu born from direct plum fermentation,
blending the soul of Japanese fruit and the elegance of wine.