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Choya Plum Kokuto Umeshu Fruit Liqueur
Choya Kokuto Umeshu is the black-sugar version of Japan's best-known plum liqueur, made by Choya Umeshu Co. of Habikino, Osaka, a family company that started with grape growing in 1914, was formally founded in 1924 as a winery, and began making umeshu in 1959. Umeshu is made by steeping whole ume fruit in spirit with sugar, and Choya lists exactly four ingredients here: Kishu Nanko ume, the prized variety grown in Wakayama, kokuto (unrefined Japanese black sugar), cane spirit and Jamaican dark rum. Choya uses 100% black sugar rather than white, an average of 165 grams of ume per bottle, and the fruit leaves behind around 650 mg of organic acid per 100 ml, the acidity that balances all that sugar. It is bottled at 14% ABV. Choya describes it as gentle and smooth with rich, complex aromas from the kokuto, with the rum adding a mellow, molasses-leaning depth the standard Choya doesn't have. It took a Gold at the 2021 San Francisco World Spirits Competition. Choya suggests it on the rocks, topped with soda, after dinner, or poured over vanilla ice cream.
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