Sawanotsuru Umeshu Koshu Cabin in the Snow The nose on this recently

The nose on this recently reformulated historical sake is an enticing collection of mushroom

pub snacks

Made with steamed and “raw” rice (The Bodaimoto method)

and is a food pairing monster if you let it get wild

and a vein of honeydew melon as the sake warms in the glass

Sawanotsuru Umeshu Koshu Cabin in the Snow The nose on this recentlyThe nose on this uniquely made plum sake is a grand collection of plum, honey, raisin, brown sugar, brandy, and plum candy aromas. Are you ready for some viscous, complex, and tasty plum fun? The brewery uses koshu or aged sake to give this super umeshu a deeper, richer, and perhaps sweeter complexion that is awesomeness in a glass. Look for plum, sugar, candy, raisin, and more deep plum flavors that roll on a plump and juicy flow, with a generous and