The Asahara Suzo fruit wines are made at a sake brewery in Okumusashi, a green and hilly area where the cultivation of fruit trees, including plums and Yuzus, is highly developed.
The plums are macerated in sugar cane based neutral alcohol for several weeks. At the end of the process, macerated fruits are crushed and re-incorporated to the final product, together with sugar syrup, and more fresh crushed fruits.
Benefiting from only the lightest of filtrations which retains a full, grainy texture, akin to biting into a fresh plum. Complex flavours of yellow plum and almond and balanced sweetness.
Ideal as a digestif, with fruit tarts or ice cream. Or as a great cocktail ingredient, mixed with sparkling wine, or sake.