How it is made

Layering red-grape juice into umeshu

Muscat Bailey A juice is added to FUKUUME, creating a breadth of fruit that sits somewhere between umeshu and wine.

Starting from sweet-tart ume

Ume fragrance and acidity remain at the centre, supported by the rounded FUKUUME base.

Adding colour and juiciness through grape

Red-grape juice provides the natural ruby tone and a bright, succulent fruit character.

The result

A lighter, rosé-like FUKUUME

The depth of umeshu remains, while grape lifts both the palate and the finish.

Taste profile

Ume, red grape and gentle acidity

Ripe ume meets the red-fruit character of Muscat Bailey A. Sweetness and acidity stay balanced through a fresh, rosé-like finish.

Food affinities

Dishes that echo a light red-fruit character

Fukuume Benten blends ume with the juice of Muscat Bailey A red grapes, giving it a light acidity and fruit character reminiscent of rosé wine. The pairings below are not an official recommendation from the producer, but a reading based on its recorded flavor characteristics.

Light acidity and red fruitBeef carpaccio with light vinaigrette, kelp-cured red seabream (tai kobujime), pomelo salad (yam som-o). The wine’s light acidity lifts delicate raw textures without overpowering them.

Gentle sweetness with lean proteinPan-seared scallops with citrus butter, yuzu-kosho grilled chicken, mussel salad (yam hoi malaeng phu). The fruit’s sweet-tart character complements the aroma of lean poultry and cooked shellfish.

Rosé-like fruit and berriesFresh goat cheese with berry compote, strawberry kanten jelly, ruby water-chestnuts in coconut milk (tub tim krob). The rosé-like red-fruit finish echoes the tartness of berries.

Light acidity and citrus saladsCitrus and endive salad, spring vegetable and citrus tofu salad (shira-ae), fruit som tam. The shared light acidity keeps the finish clean and fresh.

This pairing rationale draws on the following reference books: Drawing on the acid-matching approach described in The Science of Food Pairing (summary), this reading pairs the wine’s light acidity with dishes or fruit of comparable tartness, using the structural acid axis outlined in Logical Pairing (summary) as the primary reference point.

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.

Official producer website

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FUKUUME BENTEN