1 / 2
Kinryo Shiroshitato Umeshu
- Shiroshita Sugar" is a raw material name that can only be used for Wasanbon Sugar produced in Kagawa Prefecture. It is characterized by the soft flavor of the Seto Inland Sea compared to the flavor of brown sugar, which is concentrated in the atmosphere of the tropics. Founded in 1804, Mitani Sugar Manufacturing is the only one remaining of the five companies that were taught the wasanbon method in the mid-Edo period, and it has maintained its traditions by sticking to the old-fashioned manufacturing method. The company also contracts sugar cane to about 30 farmers in the Tosan area. The ingredients are locally produced: white sugar (Mitani Sugar: Umayado, Higashikagawa City), plums (Onishi Farm: Zaita Town), and sake (homemade sake). Everything from preparation to bottling is done by hand by the brewery's employees. Instead of glacial sugar, all of the sugar used in the brewing process is white sugar, resulting in an elegant and gentle flavor. The fragrance and taste are elegant and elegant. It is a unique plum wine with a different taste. It is also delicious served over vanilla ice cream.
- Green ume (Onishi Noen, Kagawa Prefecture)/ Sake (original sake brewed by the company)/ Sucrose (Mitani Sugar Co., Ltd., Kagawa
- vanilla ice cream