Dokan umeshu is produced by infusing one year old Junmai sake with green ume fruit and korizato (rock sugar) for a period of six months. Then bottle aging until release. Ume is a close relative of the apricot and part of the almond family.
Flavours include marzipan and stewed apricot. Yum!
HANDLING: Once opened the Ota 'Umeshu' will last well for at least 10 - 12 weeks, ideally in a refrigerator.