Aromas Developed Through Fermentation
Steeping quickly extracts sweet plum aromas, but can leave the flavor at the surface. Fermentation lets the fruit's acidity, aromas and body develop together.
2026 ITI 3 Stars Whisky Plum Wine
Our Story
Awarded three stars by the 2026 International Taste Institute, Taiwan's only three-star whisky umeshu blends anaerobically fermented Taiwanese yellow plum wine with Japanese whisky. Naturally fermented, with no additives.
International Taste Institute
Taiwan's Only Three-Star Whisky Umeshu
This recognition celebrates flavor. Naturally fermented yellow plum wine, anaerobic fermentation and Japanese whisky bring clean acidity, woody structure and a smooth body to an international tasting stage.
Beyond Ordinary Whisky Plum Wine
MeiZui begins with yellow plums harvested at 80% ripeness in Xinyi Township. Anaerobic fermentation creates a clean, lively base wine, without steeping the fruit in spirits or adding flavorings.
Once the base wine is ready, we blend it with Japanese whisky. Behind the smooth first sip lies whisky's woody structure and bold character.
We set out to create a Taiwanese whisky umeshu that belongs at the table, pairs with food and stands on its own. At its heart are the bright acidity of fermented yellow plums, the woody character of Japanese whisky and their shared, clean finish.
Why Fermentation Matters
Why We Choose Fermentation
Flavor Without Added Flavorings
Our aromas come from yellow plums, yeast and time. Clean acidity is the result of carefully managed fermentation.
Strength Without Artificial Alcohol
At 25%, the body has the structure to carry Japanese whisky and pair with rich, flame-grilled and deeply flavored dishes.
The Art of Proof
The Art of 21% and 25%
Light Selection
Light and smooth, with yellow plum acidity and a refreshing finish. Enjoy chilled, over ice or in a highball.
Heavy Soul
A structured 25% expression with deeper wood notes and a firmer body, suited to rich sashimi and flame-grilled dishes.
100 Days of Monitoring
The Craft Behind Every Bottle
MeiZui's base wine is made by fermenting yellow plums. The ingredients are purified water, yeast and yellow plums, followed by Japanese whisky for blending.
Fermentation requires daily observation, stirring and monitoring. Once the microbial balance, acidity and aromas are right, we separate the fruit solids and draw off the yellow plum wine for blending.
Yellow Plums at 80% RipenessRipe fruit aromas, bright acidity and a balanced sugar-to-acid ratio.
Anaerobic FermentationDeveloping clean acidity and a natural body in the base wine.
100 Days of Hands-On MonitoringDaily care keeps fermentation stable.
Blended with Japanese WhiskyAdding wood, grain aromas and delicate smoke.
Taiwan Yellow Plum
Yellow plums from Xinyi Township, Taiwan, harvested at 80% ripeness, offer fuller fruit aromas, acidity and ripeness than the green plums commonly found on the market.
Pure Fermentation
Purified water, yeast and yellow plums undergo anaerobic fermentation, allowing the base wine to develop its own clean acidity.
100 Days Monitoring
Around 100 days of hands-on monitoring, stirring and observation maintain microbial balance and create a yellow plum base wine ready for blending.
Whisky Integration
Japanese whisky joins the finished base wine, adding wood, grain and delicate smoke to give plum aromas their structure.
The Art of Proof
The 21% is light and smooth; the 25% is rich and deep. Each strength shapes the flavor structure and possibilities for food pairing.
No Additives
No flavorings, chemical additives or artificial alcohol. Every drop draws its character from time, ingredients and blending.
Tasting Language
The Language of Flavor and Pairing
Body
Body
An amber, naturally fermented spirit with a rich, silky texture and the structure of our 25% expression.
Flavor
Flavor
Clean acidity meets Japanese whisky's wood, grain and delicate smoke, with a clear, distinct finish.
Pairing
Pairing
Fruit acidity lifts savory flavors and cuts through richness. Paired with seasonal ingredients, it turns a meal into a layered tasting experience.
At The Table
MeiZui at the Seasonal Table
Take a sip and discover its clean wood aromas. With rich sashimi, seared fish skin, glazed dishes and aged flavors, the fruit acidity lifts the savory character of the food.
Acidity, richness, umami and smoke find their balance at the table. MeiZui 25% provides the structure that holds those flavors together.
Freshness Amplifier
Fat Cleanser
Woody Finish
Pure Fermented, No Additives
Who Says Whisky Has to Burn?
MeiZui challenges the ordinary. 21% marks the start; 25% defines the master's ultimate craft.
Lose yourself in the moment.