How it is made

Bringing ume, rose and Koshu into one sparkling expression

Nanko umeshu is layered with aroma from Damask roses grown at the producer’s farm in Nanki-Shirahama and white wine made from Japan’s Koshu grape.

Roses picked in the morning

The delicate flowers are harvested in the morning and handled to preserve a natural, dimensional rose aroma.

Koshu wine and fine bubbles

Koshu brings bright acidity and gentle grip; fine carbonation makes the sweetness of the umeshu feel lighter.

The result

Floral on the nose, taut through the finish

Ume and rose rise together before Koshu acidity and a light astringency bring the palate into focus. Serve well chilled in a flute.

Taste profile

Natural rose aroma over golden bubbles

Clear gold in the glass, with an elegant Damask-rose fragrance rather than an artificial perfume. Ripe-plum fruit follows, while fine bubbles and white-wine acidity keep the finish refreshing.

Food affinities

Four directions guided by ume, rose and Koshu bubbles

Rose Plum Sparkling opens on an elegant Damask-rose fragrance, followed by ripe-plum fruit, with Koshu-derived acidity and fine bubbles keeping the whole composed. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.

Fried and starter dishes that meet the fine bubbles and acidityTempura, Thai fried spring rolls (por pia tod), and a mixed Italian fritto misto are dishes in the classic pairing of fine bubbles and white-wine acidity lightening fried food.

Delicate floral dishes that echo the elegant roseSteamed chrysanthemum-flower dish (kikka mushi), a northern-Thai flower salad (yam dok khajon), and lavender panna cotta are dishes where natural floral aromas are said to align with one another.

Plum- and sour-fruit dishes that meet the ume fruitinessUme-shiso hand roll, a sour madan-fruit salad (yam madan), and plum clafoutis are dishes whose fruit character is said to align with the umeshu’s own plum.

Bite-sized starters that meet the light, persistent bubblesInari sushi, a Thai cucumber salad (tam taeng), and a smoked-salmon canapé are dishes whose light, bite-sized format is said to align with fine, sustained bubbles.

Fine bubbles and white-wine acidity are classically paired to lighten fried food, and natural floral aromas are noted to align readily with one another. Layering Nanko umeshu with estate-grown Damask rose and Koshu white wine, this sparkling drink draws on both mechanisms, meeting fried dishes as well as bite-sized starters.

The producer

Higashi Farm, the producer behind Godaian

Higashi Farm works with ume in Wakayama under its Godaian label. Here, Kishu Nanko ume is joined by estate-grown roses and Koshu white wine.

Award

2015

OMOTENASHI Selection 2015

Selected as an award winner in the food and beverage category. This distinction belongs to this product.

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ROSE & PLUM Sparkling

Specifications