Choya - Sake - Japanese Sake - Cocktail & Cooking Sake - Rich Rice-Centric Aromas - Perfect With Traditional Japanese Cuisine - Pack of 6 72 cl

Product Information

Choya Umeshu started as a grape grower and winemaker in the early 1900s and became an umeshu producer in the 1950s. The company has grown to be a truly international presence in the realm of umeshu. It’s only 5.5% ABV, but with Choya “Sparkling Plum Wine”, you’ll have everything you need to make your next toast memorable and delicious! Takara

Sake Tokutei se imparte in opt tipuri,in functie de gradul de indepartare a cojii prin macinare bobului de orez, prezenta alcoolului suplimentar și alte procese specifice: ASOCIERE CULINARĂ: Se servește răcit, la temperatura camerei sau încălzit, alături de preparate asiatice, carne pe grill și paste cu sos cremos.Umeshu strictly translated is “ume alcohol.” The “shu” part of umeshu can refer to any type of alcohol, from whisky to sake to wine, so importers and marketers settled on the use of “wine” in its place — perhaps to convey the fruity flavor that is so much a part of what makes it enjoyable. The reason that umeshu is not plum wine is that wine is fermented, and umeshu is not strictly a fermented beverage. It has the most in common with liqueurs, in that it is flavored with fruit (ume) and has an alcohol base, as well as prominent sweetness as part of its flavor profile. Umeshu is made in Japan from various alcohol bases, unripened ume (Prunus mume) and, usually, sugar. Very few are made through the fermentation of ume juice, however one example is Hakutsuru “Plum Wine.” Their plum sake has a very nice rose color. When slightly chilled, the aroma is more restrained and the sake goes down very smoothly. On my second pour, I took more time and allowed it to sit in the wine glass; before taking the very last sip, I experienced something grand—a fruity fragrance immediately followed by a luxurious bouquet aroma! Wow, is this nature’s perfume? This must be what Japan smells like when the plum blossoms are in bloom. Enjoying a restaurant-like meal at home is easier to do when you have the perfect drink to pair it with! | Photo by @thesakemom. Innovation is key to Choya's approach, and the company has expanded its traditional product line to include newer, innovative flavours like yuzu, shiso, and even whisky-infused umeshu. The brand also offers single-year vintages and aged umeshu for connoisseurs. Choya's continuous exploration and creativity keep the brand fresh and relevant in a market that values both tradition and novelty.

Takemura, Shigeki & Yoshimasu, Kouichi & Mure, Kanae & Fukumoto, Jin & Nishio, Nobuhiro & Kitano, Naomi & Kishida, Kunihiro & Yano, Fumiko & Mitani, Takahiko & Takeshita, Tatsuya & Miyashita, Kazuhisa. “Are Umezu polyphenols in the Japanese plum (Prunus Mume) protective against mild hypertension and oxidation? Evidence from a double-blind randomized placebo-controlled trial.” Open Journal of Preventive Medicine, 2013.The sweetness in this sake is more pronounced, which is what inspired me to also try it as a marinade for steamed fish. Mixed with soy sauce and ginger and topped with scallions, this sake was a perfect ingredient (as well as pairing with the dish itself) and removed the need for added sugar. Bijito Junmai un sake premium, din orez măcinat în proporție de aproximativ 40%, produs fără alcool adăugat,apă pură dintr-un izvor subteran, aflat în apropiere și koji (drojdie), de orez. Junmai Ginjo este un sake premium obținut din orez măcinat în proporție de aproximativ 60%, produs fără alcool adăugat, apă pură dintr-un izvor subteran, aflat în apropiere și koji (drojdie), de orez. The bottle’s hue shows off the whole, green plums inside; and upon observing the texture of the plums, one might be reminded of an unusual, wrinkly olive. But don’t be mistaken and don’t be foolish to dismiss the luscious plums inside! When you pour, you’ll see that the sake also exhibits a light amber shade, and when you taste it, you’ll want more! With just the right amount of sweet, sour and tart, this works well as a “bridge” sake for beginners.

Enjoyed by many as a warm weather tonic, umeshu is refreshing during oppressive summer heat and humidity, and its ample amount of citric acid can aid in reducing fatigue by helping to eliminate lactic acid in the body. As an aperitif, umeshu’s alkalinity helps aid digestion, especially after consuming richer, more acidic foods. Polyphenols in ume fruit are also noted for their antioxidant properties. New research has even shown that umeshu contains a compound not present in the ume itself that can help improve blood flow in the body. Learn more about the health benefits of sake. What is umeshu? MIROS:Aromat de flori și fructe, ca o grădină cu flori delicate de liliac, deschise, ce împodobesc peisajul alături de pomi fructiferi cu ramuri înmugurite. Bang, J.; Jeon, W.K. “Mumefural Improves Blood Flow in a Rat Model of FeCl3-Induced Arterial Thrombosis.” Nutrients, 2020. GUST: Un vin bogat, mineral și sensibil. Revin aromele de mere, la care se adaugă cele de pere, banane verzi și sare, cu aromă de feta. Finish lung, dar la fel de manierat și tolerant cu papilele gustative.Product Specification of Geographical Indication “和歌山梅酒（Wakayama Umeshu).” National Tax Agency of Japan. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. The art of plum wine making is a delicate dance between tradition and innovation. At its heart, plum wine is a product of its ingredients—Ume fruit and alcohol. But it’s the skill and creativity of the brewer that turns these humble ingredients into the diverse range of plum wines we enjoy today. Choya Sparkling is a perfect example of this. It’s brewed from the best locally grown Ume fruits, a type of Japanese plum that’s perfect for making plum wine. The fruits are fermented in a meticulous process that’s been perfected over centuries. Pairing Choya Sparkling Sake This sake was so enjoyable as it was, I didn’t feel the need to experiment much with temperatures this time. I enjoyed it on several occasions as an aperitif and for dessert, and for our recent celebration of Lunar New Year, we tried it with a homemade Cantonese-inspired lobster dish which was a phenomenal pairing! Tokubetsu Honjozo- Sake premium din orez macinat in proportie de 60%. Produs din: apa, orez, orez Koji, alcool adaugat (mai putin de 10% volum).

There’s no doubt that many of us who’ve never tried sake are still familiar with Kikkoman, the global producer and distributor of products across the spectrum of Asian cuisine. It makes sense, then, that they would also have an umeshu product as well. Their 12.5% ABV plum wine is rich and sweet, and has probably been the first glass of umeshu for many around the world. Hakutsuru Brewing CompanyWhat sets Choya apart is not only its commitment to the traditional art of umeshu-making but also its global vision. The brand has worked tirelessly to introduce umeshu to international markets, adapting its strategies to appeal to different cultures and tastes. Today, Choya's products can be found in over 70 countries, and the company plays a significant role in promoting Japanese cuisine and drinking culture worldwide. Circa 6000 de ani stau drept marturie pentru calitatea licorii. Sake, “bautura zeilor”, cum mai este denumita, este obtinuta prin fermentarea multipla a orezului. Importanta pe care cultura japoneza o acorda licorii se transpune in grija cu care este produsa de maestrii japonezi. Tehnicile de lustruire a orezului sunt utilizate pentru a inlatura proteinele si uleiurile din stratul exterior al bobului de orez. Astfel, este scos la suprafata amidonul. Dupa lustruire, orezul se lasa putin sa se aseze, pentru ca boabele sa absoarba umezeala din aer si sa nu crape la introducerea in apa. Apoi se inmoaie in apa. El este apoi stors si fiert cu atentie. Desi procedeul este asemanator cu fabricarea berii, orezul pentru sake nu contine amilaza, necesara convertirii amidonului in zahar. Astfel, se dezvolta un proces de fermentare dubla, prin convertirea amidonului in zahar cu ajutorul mucegaiului koji, iar apoi zaharul este convertit in alcool de drojdie. Aceste doua procese se produc simultan.