Sawanotsuru Umeshu Koshu Cabin in the Snow and a vein of honeydew

and a vein of honeydew melon as the sake warms in the glass

Made with steamed and “raw” rice (The Bodaimoto method)

this brew starts slick and slippery

and is a food pairing monster if you let it get wild

Say hello to "snowy Hokkaido" in a cup that is made using the traditional Kimoto or pole-rammed method to bring out a little more acidity and flavor

Sawanotsuru Umeshu Koshu Cabin in the Snow and a vein of honeydewThe nose on this uniquely made plum sake is a grand collection of plum, honey, raisin, brown sugar, brandy, and plum candy aromas. Are you ready for some viscous, complex, and tasty plum fun? The brewery uses koshu or aged sake to give this super umeshu a deeper, richer, and perhaps sweeter complexion that is awesomeness in a glass. Look for plum, sugar, candy, raisin, and more deep plum flavors that roll on a plump and juicy flow, with a generous and