FUKUUME JYUROU
Finished in casks that previously held red wine, this umeshu layers ume and brandy richness with cacao, gentle smoke and a vinous cask finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Red-wine-cask finish
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.
Moving from umeshu toward a digestif
Fruit sweetness meets dry oak, leading into a long finish reminiscent of port or sherry.
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.
Question 1
Which spirit is included in the umeshu base?
- Brandy
- Sweet-potato shochu alone
- Sake alone
Read the answer and explanation
Correct answer: A — Brandy
The umeshu base includes brandy.
Question 2
Which cask is used for finishing?
- A new cedar cask
- A used red-wine cask
- A beer cask
Read the answer and explanation
Correct answer: B — A used red-wine cask
The liqueur rests in a cask previously used for red wine.
Question 3
What are cacao and smoke in the page copy?
- Added ingredients
- Names of cask woods
- Aroma impressions from the cask
Read the answer and explanation
Correct answer: C — Aroma impressions from the cask
These are aroma notes, not separately added ingredients.
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.
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).
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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