Meirishurui has celebrated its 70th anniversary since starting plum wine making.
In this milestone year, we began exploring the potential between plum wine and whisky barrels.
This "Hyakunen Umeshu" was matured for 12 months in whisky barrels previously used for whisky which matured at the Chichibu distillery.
Enjoy the vanilla scent from the whisky barrels and the complex, deep sweetness.
In this milestone year, we began exploring the potential between plum wine and whisky barrels.
This "Hyakunen Umeshu" was matured for 12 months in whisky barrels previously used for whisky which matured at the Chichibu distillery.
Enjoy the vanilla scent from the whisky barrels and the complex, deep sweetness.