Hakutsuru Ume Plum

Most plum liqueur is made by steeping ume in alcohol and sugar. This one is fermented from whole ume with wine yeast, which draws out the fruit's own acidity along with its sweetness, so it drinks like a semi-sweet white wine rather than a syrup. At 12.5% it stays light.

Sweet and tart at once. Good against bold, salty cheeses like blue or washed rind, and against assertively spiced food. It cuts through creamy desserts instead of adding to them.