Not your typical sweet Ume-shu, instead aiming to maximize fresh aroma and sourness of the fruit, and to achieve a bright rosé color. The plums are freshly picked local green Shirakaga plums, not the usual Nanko-bai. Quickly after harvest, they are brought to the brewery and the stems are removed one by one by craftsmen. The plums are then rinsed with a large amount of Fuji water and soaked in Shidaizumi Junmai made with Fujieda grown Yamada Nishiki at a low temperature to extract their aroma and acidity.  From the rice to the plums, everything is locally produced. Only 140ml of umeshu in here because the plums take up room. Enjoy them too!

Rasta is an Ume-shu that can be used as a food sake. It goes especially well with cheese. For example, cheese pasta with asparagus or a vegetable and cheese platter.

Founded in 1882, “Shida(志太) Izumi(泉)” references the hope sake that gushes forth(志) like a thick(太) spring(泉). Post war, they were an early pioneer of Ginjo sake, winning three consecutive gold medals at the National New Sake Competition. Shidaizumi’s greatest asset is its soft water. Shidaizumi’s founder,Kyusaku Mochizuki, chose the brewery location because of the water. A combination of mountain springs which eventually feed the Seto River. Shidaizumi’s brewing water is actually used at the hand-rubbed tea ceremony held at Rengeji Temple. Shizuoka is renowned for the best green tea in the world.