Minabe Craft Umeshu No.4 泡盛梅酒 【三種和歌山南部梅 × 沖繩泡盛】

【Minabe Craft Umeshu No.4泡盛梅酒】

MINABE CRAFT UMESHU 係來自日本和歌山縣南部町嘅手工梅酒品牌，產區為南高梅發源地。品牌以自家農園嘅紀州南高梅為核心，採 Farm-to-Table 理念手工釀造，主張「LESS CONTROL. MORE FLAVOR.」，透過清酒、泡盛、燒酒、蜂蜜、白蘭地、琴酒等多種基底，打造 10 款編號風味，混合各種酒類及造法，以手工梅酒及「Farm-to-Table」為出發點，呈現梅本身的自然味道與時間塑造嘅豐富層次

No.4 以三種和歌山南部梅混合而成：南高梅、すもも（梅干常用梅種）與露茜梅，搭配沖繩泡盛為基酒，整體口感清爽乾淨，結構俐落。すももの果香酸味讓酒體更顯鮮明優雅，與其他梅種相比，層次更為立體而不過分甜膩，同時讓整款酒的香氣變得更加濃郁

這款泡盛特別適合搭配餐點，無論是海鮮、燒物、起司或輕食都能自然承接風味，不搶戲也不單調。在餐桌上，它既可作為佐餐酒，亦可作為餐後輕度微醺的選擇，讓梅子的多樣性格與泡盛的乾淨烈度在口中找到微妙平衡

【製造者】Minabe Craft Umeshu
【基底】泡盛梅酒
【內容量】720ml
【酒精度】~12%
【主原料】南高梅、すもも、露茜梅、沖繩泡盛

【Minabe Craft Umeshu No.4 (Awamori‑based Plum Liqueur)】

No.4 is crafted from a blend of three plum varieties from southern Wakayama: Nanko plum, “sumomo” and Rosy plum, combined with Okinawan awamori as the base. The result is a clean, refreshing plum liqueur with a crisp, well‑defined structure. The sumomo plum brings a bright, fruity acidity that adds elegance and clarity, making the overall flavour more vivid and layered while keeping the sweetness restrained.

With its rich yet balanced aroma and refreshing profile, this awamori‑based umeshu is highly recommended by Mr. Takada and is especially suited for food pairing. It pairs gracefully with seafood, grilled dishes, cheese and light snacks, sitting comfortably alongside the meal without overpowering it. On the table, it can serve both as an aperitif or a gentle after‑dinner drink, allowing the complexity of multiple plum varieties and the clean strength of awamori to harmonise in the glass.

【Producer】Minabe Craft Umeshu
【Base】Awamori‑based Umeshu
【Volume】720ml
【Alcohol Level】~12%
【Main Ingredients】Nanko plum, sumomo, Rosy plum, Okinawan awamori