Luka Ume Amphora Aged Gojiro Umeshu

So unique that he branded it with his own name

Gianluca Franzoni in Gojiro ume orchard, Tanabe, Japan

Collaborating with a cacao master

We proudly introduce a first-of-its-kind umeshu, produced in collaboration with cacao master Gianluca Franzoni of Domori Chocolate. Gianluca’s goal was a liqueur that’s a perfect pairing for fine cacao. After sampling varieties of ume fruit and touring the agricultural region he decided on the rare Gojiro type ume from the Nagano area of Tanabe City for its crisp acidity and fine tannins. To delicately brew and age the umeshu he chose traditional Shigaraki amphora from Japan, and added a carefully measured amount of the finest European sea salt to accentuate Gojiro’s minerality and allow umeshu’s natural umami to blossom.

Bio: Gianluca Franzoni

Gianluca was born in Bologna, Italy, and worked as a consultant after graduating university. While in Venezuela he became enchanted by the magic of cacao but saw that the most premium and unique cacao was going unnoticed by producers, and began his study of cacao in earnest. He visited primeval forests in the Amazon and other producing areas worldwide, and began working with local farmers to revive in their natural habitat species of cacao that were in danger of extinction. As a result of his commercial activities that benefit and support local farmers, his ability to discover and apply the techniques for coaxing the depth of characteristics from each varietal, and his ability to produce a diversified product line at a consistently high standard of quality, Gianluca is considered a master of cacao worldwide.

The Gojiro Ume

Local legend has it that in the latter part of the Taisho Era (1912-1926) in the Nagano area of Tanabe City, Nasu Masaemon received some scions, grafted them, and Gojiro ume was born.

Mr. Nasu named the varietal from his house name. Gojiro buds and blooms later than other varietals but is harvested sooner, and is known for the hardiness of its trees, its fruit’s resistance to disease, and the rich color and beauty of its fruit, which are primarily used for ume juice and umeshu.

Today the Gojiro Ume Promotion Association of Nagano, Tanabe City, cultivates and preserves the lineage of Gojiro.

The rare Gojiro variety of ume, with crisp acidity and fine tannins.

Guerande, France, where Europe’s most prized sea salt is made by hand. Marais salants - salt marshes by Jeanne Menjoulet / CC BY — Guerande, France, where Europe’s most prized sea salt is made by hand.
Marais salants - salt marshes by Jeanne Menjoulet / CC BY

Traditional Shigaraki amphora that protect and gently age Gojiro umeshu.

Gojiro, the perfect ume for umeshu

I consider Gojiro the perfect ume for umeshu because of its deep flavor of almonds, its acidic composition and the structure of its tannins. My goal has been to create a sophisticated and pure umeshu.
1. Traditional Shigaraki amphorae release more flavor
2. A proprietary technique balances flavor and body
3. Reduced sugar emphasizes acidity
4. Premium salt balances minerality, umami, tannins

Product: Luka Ume Amphora Aged Gojiro Umeshu
Type: Liqueur
Volume: 700ml
Alc. content: 17%
4 pc/cs (Export) bottle only; 6 pc/cs (Japan) with decorative box
Ingredients: Ume (Wakayama), distilled alcohol, sugar, salt

Description:
Gojiro Umeshu displays an almond aroma that comes from the ume’s pit, delicate yet rich acidity, and balancing malic acid tannins. These flavors are representative of Gojiro ume, and balanced perfectly through unprecedented amphora ageing and application of European sea salt. It’s a perfect match for fine chocolate, cream sauce pastas, seafood, fresh fruits, and desserts.

Note: Decorative box available only in Japan