FUKUUME SHIPPOU
Green ume, ripe ume and mature umeshu stock are brought together with the depth of brandy in a central expression of the FUKUUME range.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Three-layer umeshu
Layering ripeness and time
The tension of green ume, the breadth of ripe fruit and the depth of mature umeshu stock are joined through the winery’s brandy craft.
Working with two levels of ripeness
Green ume brings definition and acidity; ripe ume contributes perfume and fruit weight.
Adding mature stock
Mature umeshu and brandy build a depth that a single stage of fruit cannot provide on its own.
Depth held in line by green-ume freshness
Generous sweetness and mature notes remain focused through the firm, refreshing line of the green fruit.
Ume, dried fruit and brandy with a rounded finish
Ripe plum and dried-fruit notes meet the warm depth of brandy. The palate is rounded, while green-ume acidity shapes the long finish.
Question 1
Which levels of ume ripeness are combined?
- Green and ripe ume
- Green ume only
- Ripe ume only
Read the answer and explanation
Correct answer: A — Green and ripe ume
Green and ripe ume play different roles.
Question 2
Which aged component is added?
- Red wine alone
- Matured umeshu stock
- Only fresh ume juice
Read the answer and explanation
Correct answer: B — Matured umeshu stock
The blend includes matured umeshu stock.
Question 3
Which distilled spirit is part of the base?
- Gin
- Barley shochu
- Brandy
Read the answer and explanation
Correct answer: C — Brandy
The base includes brandy as well as neutral spirit.
Dishes that answer layered ripeness
Fukuume Shippou combines the tension of green ume, the fullness of fully ripe ume, and the depth of an aged umeshu base spirit, drawing on multiple stages of ripeness. 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: Following the idea in Logical Pairing (summary) that a beverage with layered flavors tends to connect with dishes that carry their own layers, this reading pairs the layered sweet-tartness from Fukuume Shippou’s two ume ripeness levels with slow-braised or spiced dishes; the way green ume acidity keeps the whole in balance follows the acid principle in The Science of Food 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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