RED WINE UMESHU
Japanese Muscat Bailey A red wine and estate-distilled grappa meet Kishu Nanko ume: grape and plum, fermented wine and distilled spirit, composed in one liqueur.
Red-wine-based umeshu
Two expressions of grape as the foundation
Nanko ume is steeped in the winery’s Muscat Bailey A red wine, then joined by grappa distilled from grapes at the same estate.
Steeping Nanko ume in red wine
The wine’s red-fruit aroma and gentle tannin are layered with ume, bringing grape and stone fruit into the same register.
Using grappa for lift and structure
Estate grappa raises the aroma and gives the sweet-tart palate a firm centre. The liqueur is bottled unfiltered and without heat treatment.
Part umeshu, part sweet red-wine experience
Deep ruby colour, red-grape character, ume acidity and the depth of grappa settle into one composed line.
Red berries, peach-like ume and gentle tannin
Strawberry and cranberry notes lead into the peach-like perfume of Nanko ume. Silky sweetness gives way to plum acidity and restrained tannin, leaving a long but clean fruit finish.
Four directions guided by red-wine fruit and ume acidity
Red Wine Umeshu moves from strawberry and cranberry-like red-fruit aroma into the peach-like perfume of Nanko ume, closing on a long, clean finish carried by gentle tannin. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.
Red-wine fruit aroma and tannin are classically paired with red meat, and stone-fruit aromatics are noted to align readily with one another. Built on Muscat Bailey A red wine and grappa distilled from the same grapes, this umeshu draws on both mechanisms, meeting red meat as well as gently sweet closing dishes.
Katashimo Winery, founded in 1914
Katashimo Winery was founded in Kashiwara, Osaka, in 1914. Its early winemaking drew on Japanese fermentation knowledge; today it handles wine, grappa and liqueur production within the same winery.
From the same producer
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