Description

• Alcohol %: 14%
• Taste: ripe plum, honey, almond kernel, citrus peel, nectarous, velvety, fruity, balanced acidity, long finish
• Food Matching: green tea desserts (matcha wagashi), dark chocolate, blue cheese, yakitori (grilled skewers), sashimi, spicy Asian dishes
• Grape Variety: not_applicable ,

Tasting note

濱田 本格梅酒 Single Year 帶來的是一杯把梅子果香完整呈現的佳釀。香氣以熟梅、蜂蜜為主，夾帶柑橘皮和淡淡杏仁核的香氣。入口質地圓潤滑順，甜感豐富但不黏膩，酸度使整體更清爽，帶出層次感；尾韻果香持久，餘味帶一絲溫潤的乾果感。 酒莊與製法：由濱田家族或其傳統蒸餾廠用心製作，採單一年份梅果，人工挑選入瓮。製程以傳統浸泡法（以清酒或燒酎浸漬梅果並加入冰糖）為主，浸漬後靜置熟成到風味融合為止，強調果實本身的風味與口感。 田地與果園：選自數塊管理良好的梅園，梅子在最佳熟度採收，保留當年天氣與成熟度的特色。成品適合冰鎮、加入冰塊或當餐後甜酒享用，既可單飲也能搭配料理。

Hamada Umeshu Single Year is a single-harvest Japanese ume liqueur that highlights the fruit's pure ripeness and clean balance. On the nose, expect ripe plum and honey up front, with orange peel, marzipan and a floral lift. The palate is luscious and silky—rich stone-fruit sweetness is kept lively by a citrus-tinged acidity and a gentle almond-kernel bitterness. Texturally plush and viscous without being cloying, it finishes warm and persistent with a soft, fruit-driven aftertaste. Producer notes: Crafted by Hamada using hand-selected ume from small orchards, each "Single Year" bottling focuses on fruit from one harvest to preserve seasonal character. The fruit is macerated in a clear spirit with rock sugar, then rested until flavors integrate. Winemaking notes: Traditional maceration (ume steeped in spirit and sugar) with careful control of extraction and resting time. The result emphasizes fruit purity and texture rather than heavy oak or added sweetening. Orchard notes: Fruit is sourced from selected Japanese ume orchards, harvested at optimal ripeness to capture bright aromatics and concentrated fruit sweetness. The single-year approach showcases that vintage's ripeness and climatic imprint.

Winery

濱田以傳統手法製作梅酒，重視果實來源與入釀時機。Single Year 系列挑選單一年度的梅子入罈，以人工篩選、浸漬與長時間靜置讓風味自然融合，風格偏向果香純粹、口感圓潤的手工風味。

Hamada (濱田) is presented as a craft producer focusing on traditional ume liqueurs. Their Single Year releases emphasize single-harvest fruit selection and careful maceration techniques to capture seasonal character. The approach is hands-on and fruit-forward, favoring purity, texture and a balanced sweetness.