CU9-Fuu / Mirin Base
Tree-ripened Kishu Nanko ume meets hon-mirin Me. With no added sugar, the sweetness of rice and koji is set against the fruit’s fresh acidity.
Hon-mirin-based umeshu
Sweetened by hon-mirin, with no added sugar
Kishu Nanko ume are ripened on the tree and picked by hand from the family farm in Minabe, then steeped for six months in Kanda Toshimaya’s hon-mirin Me. No sugar or water is added, and the liqueur is bottled with its fine sediment intact.
Tree-ripened Nanko ume
The fruit is left to ripen on the tree before being picked individually from the family farm in Minabe.
Six months in hon-mirin Me
The ume is steeped in hon-mirin made from Japanese glutinous rice, rice koji and honkaku shochu, without added sugar.
Rice-and-koji sweetness, shaped by ripe-plum acidity
Bottled without dilution or clarification, it draws its rounded sweetness from hon-mirin while ripe ume gives the profile fruit and definition.
Peach and apricot aromatics with fine-grained sweetness
The aroma suggests ripe peach and fresh apricot. On the palate, the smooth sweetness of rice and koji opens first, then the gentle acidity of tree-ripened Nanko ume brings focus. Fine sediment adds texture, while the finish remains light.
Four directions guided by peach and apricot aromatics and koji sweetness
CU9-Fuu carries an aroma reminiscent of ripe peach and fresh apricot, together with the smooth sweetness of rice and koji, the soft acidity of tree-ripened Nanko ume, and a texture given depth by fine sediment. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.
Aromas reminiscent of peach and apricot are said to align readily with delicate seafood and fruit, while koji-derived sweetness aligns with the sweetness of rice and fermented dishes. The gentle sweetness and soft acidity of CU9-Fuu draw on that alignment, giving it a base that meets delicate seafood, fermented dishes, light fried food and smooth simmered dishes alike.
Minabe ume meets hon-mirin with roots in 1596
CU9 began in Minabe with a family background in ume farming. Fuu brings together fully ripened fruit from the family farm and hon-mirin Me from Kanda Toshimaya, established in 1596. It was released in 2025 after roughly two years of development.
Pentawards 2025
Fuu received Silver in the Beverages category at Pentawards 2025. This is a packaging-design award attributable to the product, not a judging of the liquid itself.
From the same producer
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CU9-Fuu & CU9-Yii — two expressions, one conversation
This podcast compares both CU9-Fuu / Mirin Base and CU9-Yii / Gin Base, exploring their different bases, alcohol strengths and flavour profiles. The same comparison episode is available on both product pages.
English · 7:35
Related stories
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