How it is made

Finishing in a cask with a memory of red wine

Umeshu containing brandy is rested in a used red-wine cask, adding another layer of fruit and oak to the spirit.

Building body with brandy

Grape-derived spirit broadens the sweet-tart ume into a rounder, more substantial palate.

Drawing aroma from the wine cask

The used cask contributes suggestions of cacao, red fruit and a restrained smokiness.

The result

Moving from umeshu toward a digestif

Fruit sweetness meets dry oak, leading into a long finish reminiscent of port or sherry.

Taste profile

Ume, cacao and oak with a powerful finish

Ripe ume and brandy meet cacao, gentle vanilla and smoke. The broad palate is tightened by the cask’s dry, lingering finish.

Food affinities

Dishes that answer the red-wine-barrel finish

Fukuume Jurojin is a brandy-based umeshu finished in barrels previously used for red wine, taking on aromas reminiscent of cacao and dried fruit. The pairings below are not an official recommendation from the producer, but a reading based on its recorded flavor characteristics.

Red-wine-barrel character and game stewsVenison stew with red wine reduction, wild boar hot pot (botan-nabe), jungle curry with beef (kaeng pa neua). The red-wine-barrel character echoes the depth of game or red-meat stews.

Cacao and dried fruitDate and hazelnut cake, sweetened mashed chestnut (kuri kinton), fried fish with tamarind sauce. The cacao and dried-fruit notes resonate with sweet-tart sauced dishes.

Smoky finish and seared startersSmoked cheddar plate, straw-seared bonito (katsuo no waraya-ki), smoked pork (moo rom kwan). The smoky finish blends with the aroma of smoked or seared starters.

Port-like finish and blue cheeseBlue cheese with walnuts and honey, miso-marinated blue cheese, Thai egg custard (khanom mo kaeng). The long, port-like finish supports the richness of blue cheese or dense desserts.

This pairing rationale draws on the following reference books: Based on the idea in The Science of Food Pairing (summary) that barrel-derived aromas connect well with smoke and char from cooking, this reading pairs the cacao and dried-fruit character from Fukuume Jurojin’s red-wine-barrel finish with smoked dishes or game stews; its long finish draws on the finish axis in Logical Pairing (summary).

Pairing guide — Umeshu

The producer

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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FUKUUME JYUROU

Finishing in a cask with a memory of red wine

Building body with brandy

Drawing aroma from the wine cask

Moving from umeshu toward a digestif

Ume, cacao and oak with a powerful finish

Dishes that answer the red-wine-barrel finish

Kawachi Wine, established in Habikino in 1934

From the same producer

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Finishing in a cask with a memory of red wine

Building body with brandy

Drawing aroma from the wine cask

Moving from umeshu toward a digestif

Ume, cacao and oak with a powerful finish

Dishes that answer the red-wine-barrel finish

Kawachi Wine, established in Habikino in 1934

From the same producer

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