I made it with Hida’s sake, “Shiromamyumi.” It has been patiently steeped for 2 years to bring out the fragrance of plums. This plum wine is a “nigori（cloudy）” type, where fully ripened plums melt into the inherent richness of sake. With a distinct plum flavor, it has a sweet and indulgent finish.
|How to drink
|Kaba Sake Brewing Company, Ltd.
The sake crafted by Kabashuzo utilizes local sake rice ‘Hidahomare’ and subterranean water from the Northern Alps, known for its rich umami. Kabashuzo uses ‘Hidahomare,’ which, due to its high starch content and a polishing ratio of 60%, results in a sufficiently flavorful sake even with minimal refinement. Additionally, through innovative koji-making techniques, they achieve a lighter and more refreshing sake.