FUKUUME DAIKOKU
Green ume from Nara, dark sugar from Hateruma Island and brandy form a deeply coloured FUKUUME whose acidity cuts through the richness of the sugar.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Dark-sugar umeshu
Joining green ume and dark sugar through brandy
Green ume from Oindo Farm in Nara meets dark sugar from Okinawa’s Hateruma Island, with brandy adding vinous depth.
Giving it a spine of green ume
Green-ume fragrance and acidity provide the structure needed to carry the richness of dark sugar.
Layering Hateruma dark sugar
Molasses, toast and gentle bitterness add complexity to the plum and brandy.
Rich, but never only sweet
Green-ume acidity lifts the weight of the dark sugar and brandy, leaving a quiet bitterness behind.
Dark sugar, ripe ume and vanilla
Molasses-like aroma meets ume, mature brandy and a touch of vanilla. Acidity brings order to the silky sweetness and carries the long finish.
Question 1
Where does the green ume come from?
- Oindo Farm in Nara
- Only ripe Kishu Nanko ume
- Hokkaido haskap berries
Read the answer and explanation
Correct answer: A — Oindo Farm in Nara
The green ume comes from Oindo Farm in Nara.
Question 2
Which sugar is used?
- Refined white sugar alone
- Dark sugar from Hateruma Island
- Honey alone
Read the answer and explanation
Correct answer: B — Dark sugar from Hateruma Island
The page names dark sugar from Okinawa’s Hateruma Island.
Question 3
Which spirit joins ume and sugar?
- Sake alone
- Red wine alone
- Brandy
Read the answer and explanation
Correct answer: C — Brandy
Brandy adds depth to the ume and dark sugar.
Dishes that layer onto black sugar’s aroma
Fukuume Daikoku joins green ume from Nara with black sugar from Hateruma Island, Okinawa, bound together with brandy into a deep amber liqueur. The pairings below are not an official recommendation from the producer, but a reading based on its recorded flavor characteristics.
This pairing rationale draws on the following reference books: Based on the idea in The Science of Food Pairing (summary) that heat-derived roasted aromas tend to resonate with one another, this reading pairs the black-sugar aroma of Fukuume Daikoku with the char of grilling or a dark glaze; the way green ume acidity keeps the richness in check follows the acid axis described in Logical Pairing (summary).
Kawachi Wine, established in Habikino in 1934
Founded in Habikino, Osaka, in 1934, Kawachi Wine brings its experience with wine, brandy and liqueur into the FUKUUME range.
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