KAGURA Umeshu Cup with Whole Ume Fruit
Kyoto-brewed sake, plum liqueur and two whole ume fruits come together in a compact 180 ml cup, pairing ripe-fruit depth with a clean line of acidity.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Sake-based umeshu
Sake-based umeshu with two whole ume fruits
This plum liqueur is made with Japanese ume, rock sugar, neutral spirit and sake produced in Kyoto. Two large ume fruits are then placed in the cup, bringing the liqueur and fruit together in one 180 ml format.
Kyoto sake in the recipe
Sake made in Kyoto forms part of the liqueur rather than relying on neutral alcohol alone.
Two whole ume fruits
Two soft, large ume fruits are enclosed directly in the cup.
Liqueur and fruit in one 180 ml format
The cup presents the flavour of the liqueur and the presence of whole fruit as two parts of the same product.
Ripe plum depth, lifted by clean acidity
Deep amber in colour, it opens with the generous aroma of ripe ume and moves into concentrated plum fruit. The sweetness does not linger heavily; elegant acidity keeps the profile composed and the finish clean.
Question 1
Which is one ingredient used in the umeshu?
- Sake made in Kyoto
- Only whisky
- Only rice shochu
Read the answer and explanation
Correct answer: A — Sake made in Kyoto
Kyoto-made sake is one ingredient, alongside ume, rock sugar and distilled alcohol; it is not the sole ingredient.
Question 2
How many large whole ume fruits are in the cup?
- 1
- 2
- 4
Read the answer and explanation
Correct answer: B — 2
The cup brings the liquid and 2 whole ume fruits together.
Question 3
What is the cup volume?
- 720 ml
- 300 ml
- 180 ml
Read the answer and explanation
Correct answer: C — 180 ml
The product is presented in a 180 ml cup.
Built around the depth of ripe ume and a refined acidity
The food affinities of KAGURA Umeshu Cup carry no official recommendation from the producer either. They are organised around the depth that comes from using sake in the recipe, a refined acidity, and a clean finish, in four directions.
The structural axis in logical food pairing notes that umeshu made with sake tends to carry umami elements, aligning it with red meat or fatty seafood. The concentrated fruit character was set against dishes of similar depth.
Matsui Shuzo, brewing in Kyoto since 1726
Matsui Shuzo was established in 1726 and now continues its work in central Kyoto. KAGURA is the brewery’s sake label; this product carries that identity into a small-format plum liqueur.
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