This umeshu is made every year in July by slowly infusing green plums in the Wakatsuru own distilled whisky. The result is an original umeshu which combines the delicate fragrance of plums with a refined taste. The peated whisky meets Japanese ume plums, with pronounced peat and apricot and mandarin aromas on the nose. It has a balanced acidity and a luscious taste with a hint of niboshi. Whisky notes come later on the palate with a lingering smokiness and black tea-like complexity. It pairs well with smoked cheese, smoked almonds, and pastel de nata. Serve chilled or enjoy as a highball. Store in a dry and cool place, away from direct sunlight.
