You might have tried plenty of “Whisky x Umeshu” blends before, but what about “White Wine x Umeshu”? Blending French Chardonnay white wine with Japanese Nanko ume umeshu—this could be the only one of its kind in the world: Monmume, from Kinmon Akita Shuzo.

The brewery’s original aim was to combine the tartness of umeshu with the acidity of white wine, creating a brand new taste experience. They experimented with various white wines and types of ume, and discovered that the pairing of Chardonnay with Nanko ume was the freshest and most alluring—thus, Monmume was born.

Enjoyed chilled, it’s elegant and delicate, with alternating notes of grape’s tangy acidity and the fragrant sweetness of umeshu. The flavors work hand in hand! Its sweetness is noticeably lower than most umeshu, and the crisp mouthfeel and balanced acidity make it wonderfully appetizing—an excellent match for Chinese, Japanese, or Western cuisine.

Another recommended way to enjoy it is as a highball: mix Monmume and soda water in a 1:1 ratio. The result is a delightful surprise—almost like champagne, or a crisp, refreshing cocktail. It’s one of the few umeshu that tastes just as good in a highball as it does neat.

Kinmon Akita Shuzo is located in Akita Prefecture in northern Japan, specializing in aging sake for over ten years to craft deep, mellow koshu (aged sake). Very few breweries in Japan focus on koshu, and even fewer make umeshu with it—Kinmon Akita Shuzo stands out as a leader in this niche. The umeshu portion of Monmume uses their 10-year aged koshu “Yamabuki” as its base, giving the aroma a refined, complex depth.