CINNAMON UMESHU
Organic-rice shochu, Kuma-grown ume and Indian cinnamon: the fruit’s sweet-tart core is lifted by warm, vivid spice.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Spiced umeshu
Rice shochu, ume and cinnamon in a four-ingredient recipe
Honkaku shochu made from organic rice is combined with Kuma ume, Indian cinnamon and rock sugar.
Building a cinnamon-led rice shochu
Successive trials shaped a base where the softness of rice and the lift of spice remain in balance.
Steeping Kuma-grown ume
Plum fruit and acidity are layered into the spiced spirit so the cinnamon feels integrated rather than added on top.
Expanding umeshu through spice
Warm cinnamon rises through the ume’s sweet-tart centre and keeps its presence when lengthened with soda.
Sweet spice, bright fruit and a composed finish
Cinnamon opens with warmth and energy, followed by the clean acidity of ume. The palate has moderate weight without excessive sweetness, leaving a quiet spiced finish.
Question 1
Which shochu forms the base?
- Honkaku rice shochu
- Barley shochu
- Sweet-potato shochu
Read the answer and explanation
Correct answer: A — Honkaku rice shochu
The base is honkaku shochu made from organic rice.
Question 2
Which spice is an actual ingredient?
- Sansho pepper
- Indian cinnamon
- Black pepper alone
Read the answer and explanation
Correct answer: B — Indian cinnamon
Indian cinnamon is an ingredient here, not an aroma analogy.
Question 3
Where is the ume grown?
- Kishu
- Tsukigase in Nara
- Kuma in Kumamoto
Read the answer and explanation
Correct answer: C — Kuma in Kumamoto
The ume is grown in Kuma, Kumamoto.
Four directions guided by cinnamon aromatics and plum acidity
CINNAMON UMESHU carries the sweet, lively aroma of cinnamon together with bright plum acidity and a quiet, lingering spice finish. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.
Cinnamon’s aroma, centred on cinnamaldehyde, is said to align readily with the sweetness of apple, chocolate and ripe fruit. The warm aroma and plum acidity of this umeshu draw on that alignment, giving it a base that meets pumpkin-based dishes, fried food and dessert-like preparations alike.
Kuma shochu tradition with an experimental mind
Toyonaga Distillery was founded in Yunomae, Kumamoto, in 1894. It pairs traditional rice-shochu craft with continued exploration of aroma and flavour.
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