How it is made

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.

The result

Rich, but never only sweet

Green-ume acidity lifts the weight of the dark sugar and brandy, leaving a quiet bitterness behind.

Taste profile

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.

Food affinities

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.

Black sugar sweetness and charcoal aromaChar-grilled lamb chops, miso-glazed grilled pork, grilled pork skewers (moo ping). The deep sweetness of black sugar echoes the aroma of charcoal grilling.

Molasses and sweet-savory dark glazeBalsamic-glazed short ribs, chicken wings simmered in black vinegar, dark soy braised pork (moo hong). The molasses note mirrors the depth of a sweet-savory dark glaze.

Rich sweet-bitter dessertsDark chocolate tart with sea salt, black sugar warabi mochi, coconut pudding pancakes (khanom krok). The green ume’s acidity keeps the sweetness and bitterness of rich desserts in check.

Quiet bitterness and roasted nutsSmoked almonds with rosemary, walnut miso dengaku, herb-fried peanuts. The quiet bitterness on the finish melts into roasted nuts and herbs.

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).

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 DAIKOKU

Specifications