Koshiji Fubuki Umeshu: Sake-based Umeshu

About Takano Brewery

高野酒造

Takano Shuzo was founded in 1899 on the day of Shiratsuyu (September 8), one of the 24 solar terms, and began brewing a sake called Shiratsuyu about 120 years ago. Today, the brewery, with its 'Koshiji Fubuki' brand, is led by a toji in his 40s, who is making high-quality sake that is loved by consumers.

高野修酒成立于1899年的白露日(9月8日)，是二十四节气之一。大约120年前，高野修酒开始酿造白白津汤酒。如今，拥有“越路吹雪”(Koshiji Fubuki)品牌的该酒厂由一位40多岁的酿造大师带领，酿造着深受消费者喜爱的高品质清酒。

'Brewers tend to think that they are the ones making the sake, but actually they are not. Koji and yeast are the two micro-organisms that make the sake. So even if we calculate how we want to make such and such sake, it rarely turns out exactly as we want it. It is our job to create an environment in which the micro-organisms that play the main role can work well. People are the support for the micro-organisms.' That is President Takano's view. 

“酿酒师往往认为他们是酿造清酒的人，然并卵。酒曲和酵母是才制作清酒的两种基本要素。因此，即使我们计算好要如何制作这样或那样的清酒，结果也很少完全符合我们的要求。我们的工作是创造一种环境，使起主要作用的微生物能够很好地工作。人是这些微生物的后盾。”这是高野总裁的观点。

A Different Kind of Sake-based Umeshu

一种别样清酒-以梅酒为基酒

Koshijifubuki Umeshu is not just your regular umeshu, it is made by pickling plums in sake. A new umeshu based on the moderate sweetness of sake, but with as little sugar as possible!

越路吹雪梅酒不只是普通的梅酒，它是用清酒腌制梅子制成的。基于清酒的适量甜度，但却尽可能减少甜度的新梅酒!

Selected Japanese green plums are slowly soaked for a year in the original sake of Takano Shuzo. The amount of sugar used is kept to a minimum in order to utilise the natural sweetness of the sake, so that the acidity of the sake and the plums do not disappear, but are in perfect harmony.

精选的日本青梅，在高野酒造原酒中慢慢浸泡一年。为了充分利用清酒的天然甜度，把糖的用量控制在最低限度，这样清酒的酸度和李子的酸味就不会消失，而是达到完美的和谐。

It is less sweet than commercially available plum wine, but the balance between the sweetness of the sake and the aroma and acidity of the plums is exquisite!

它的甜度不如市售的梅子酒，但清酒的甜度与梅子的香气和酸度之间的平衡非常完美哦!