Alcohol Volume : 6%

Limited quantity

Harvested in early summer, the phantom ripe Nanko plums from Kishu, which are not distributed in the market, are aged below freezing. Using this "ice ripening method", highly ripe and valuable plums are fermented into juice while maintaining freshness.
It features a peach-like fruity aroma and fresh sweet and sour taste. 

Seasonal Kishu Nanko Ume Wine

Crafted from handpicked, fully ripened Kishu Nanko plums harvested at the height of summer, this exceptional wine undergoes a meticulous freezing and aging process to preserve its delicate essence.

This year’s nouveau wine introduces a unique twist—combining traditional fermentation with our exclusive “ume yeast,” derived from the plums themselves.

Experience an exquisite bouquet reminiscent of ripe peaches, paired with a youthful balance of sweet and tangy notes. The smooth, refreshing finish makes it a truly elegant indulgence.

The Essence of Perfection
Our plums are naturally ripened to their peak, gently detaching from the branch when fully mature. These rare, tree-ripened Nanko plums, too delicate for mass distribution, are immediately frozen to preserve their freshness and then aged below freezing—a process we call “ice-aging.”

A Once-a-Year Luxury
From these precious fruits, we create a refined plum wine with lush, fruity aromas and a vibrant, sweet-tart profile. Available only once a year, this exclusive ice-aged ume wine offers a true taste of luxury.

Savor the artistry and dedication of over 20 years of partnership with local farmers, ensuring only the finest Nanko plums make their way into every bottle. Indulge in this seasonal treasure and let its elegance elevate your dining experience.

初夏に収穫した紀州産完熟南高梅を、氷点下で熟成させ、鮮度を保ったまま果汁にし発酵させました。

今年のワインヌーボーは、
発酵の工程で大切に育てた南高梅の「梅酵母」を通常の酵母に加えて一部使用しました。

桃のようにフルーティーな香りと、初々しい甘酸っぱさ。
爽やかでなめらかな口当たりをお楽しみください。

数量限定

市場には流通しない幻の紀州産完熟南高梅を初夏に収穫し、氷点下で熟成。この「氷熟製法」を使用した熟度が高く貴重な梅を、鮮度を保ったまま果汁にし発酵させました。
桃のようにフルーティーな香りと、初々しい甘酸っぱい味わいが特長です。

市場では流通しない特別な梅

梅は、樹上で極限まで熟すと、枝からほろっと自然に離れ落下します。その自然に枝から離れた熟度が最高潮の完熟南高梅を100%使用。繊細で管理が難しい為、市場では流通していない特別な梅です。

氷点下で熟成

枝を離れた完熟梅は、劣化が早く加工を待つ間にも成分が劣化する大変デリケートな果実です。梅ワイン用に収穫された梅の実は急速冷凍し鮮度を保ちつつ、氷点下で熟成させます。チョーヤではこれを「氷熟製法」と呼びます。