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When was your brewery established?

What is your annual output?
80 koku or 14,400 litres

Including the Tōji (Master brewer) how many brewers do you have?

What is your emphasis in brewing Sake?
Sake, that is, in the words of Master Uehara hiroshi “Sake is Junmai. Warmed, even better!”
2.Hand made

In 100 words or less tell us what is Umetsu’s appeal?
Sake made in the traditional way, by people, with the heart soul and mind and the craftsmanship of highly skilled professionals refined over several generations.

Which Sake, from Umetsu’s line up do you recommend?
Fu-Rei- Kimoto Jikomi
Umetsu no Kimoto
Umaigana Nōjun Ajiwai Taipu

How would you drink this Sake and what kinds of food does it go with?
Fu-Rei- Kimoto Jikomi: Warm/room temp, lightish cheeses, meat, pickles.
Umetsu no Kimoto: Warm/hot, fish.
Umaigana Nōjun Ajiwai Taipu: Warm/room temp, anything and everything.