At a brewing company in Kainan City, Wakayama Prefecture, the preparation of plum wine using the special product "Nanko Ume" began on the 5th.
In Wakayama Prefecture, which boasts the highest ume yield in Japan, June 6th is designated as "Plum Day" every year by groups made by ume producers in the prefecture.
The brewing company in Kainan City began brewing plum wine before "Ume Day" on the 6th, and on the morning of the 5th, about 8 tons of freshly picked "Nanko Ume" was brought in by truck.
After that, the ume fruits washed by the person in charge were put into a tank containing alcohol, sugar, etc., about 4 meters high and 2 meters in diameter.
According to the brewing company, after soaking for about half a year to nine months, the plums are taken out of the tank and aged for another nine months or more.
Some plum wines will be shipped in December as "new sake" without any additional aging.
Yoshiaki Yamamoto, the director of the brewing company, said, "I got a good plum that is blessed with sunshine conditions. I want to manage it well and make delicious plum wine."