Tozai
Blossom of Peace (Plum Sake)
While most plum wine or sake is made with shochu, fermented plums, or grapes with plum flavors added, this is the only "ume-shu" crafted with premium Japanese sake and the region's highest quality ripe green plums, or "shiro-kaga". The plums are soaked in sake for over three months to achieve a rich, sweet aroma and subtle plum flavors.
Sake Facts
Plum: Aodani. The Aodani (Green Valley) is Kyoto's largest plum orchard with over 10,000 plum trees
720ml: 835603005493
This is a semi-sweet sake with ample aromas of almond and marzipan. Perfectly ripe plum flavors dominate the palate while the smooth, slightly sweet, and lip-smacking long finish ensures you'll want another sip or glass!
Serving Suggestions:
Enjoy chilled Tozai Plum in a small white wine glass straight or on the rocks. Or try these cocktail suggestions for some fun with the plum !
- Plum Spritzer: Pour Tozai Plum over ice, add club soda
- Plum Bellini: Mix equal parts Tozai Plum and your favorite bubbly. Add a spoonful of plum puree. Garnish with a slice of plum.
- Plum Martini: Add 1 part Tozai Plum to 2 parts Citron Vodka, fresh ginger simple syrup, & a squeeze of fresh lemon in a cocktail shaker. Add ice, shake, and serve. Garnish with a slice of ginger.
About the Name:
Plum blossoms are known as "The Flowers of Peace" in Japan and make their appearance in early Spring, a season which symbolizes a time of growth, renewal, and physical and spiritual awakening. With Tozai "Blossom of Peace", we've made it possible to experience this peaceful rejuvenation all year!
Brewery Facts
Press:
88 Points, Highly Recommended, Silver Medal, Beverage Testing Institute, 2009
"Pale golden color. Aromas of floral ume, cherry rice candy, and apricot marmalade follow through on a round, silky entry to a rich fruity medium body with nice depth and tangy acidity. Finishes with a long cherry lozenge and coconut milk accented fade. A nice choice for cocktail ingredient or sip with a sparkling wine."
Please visit our press page to read more

