鳳鳴 梅酒(日本酒仕込み)

Homei Umeshu Nihonshujikomi is a sake-based umeshu from Houmeishuzou in Hyogo, produced by steeping ume plums directly in nihonshu, or Japanese sake, rather than the more common shochu base. Using sake as the macerating spirit imparts a softer, more rounded sweetness and integrates the umami of the rice-fermented base with the tartness of the ume fruit. The result is a richer, more complex umeshu with a distinctly sake-forward character that sets it apart from conventional plum liqueurs.