This is the Asahi Mitsuya Ume, which contained 2,700 mg of citric acid, which is said to help reduce temporary fatigue in daily life. It was made with the purée of nankō ume from Wakayama Prefecture, which boasts the largest production of plums in Japan and is characterized by its thick and soft flesh.
The beverage had a clear golden-yellow colour with the sweet-tart aroma of ume and moderate carbonation. Served chilled, the apricot-like ume notes emerged vividly with a strong tartness, quickly balanced by a bold sweetness. However, the sweetness was achieved using the artificial sweetener acesulfame K, which, similar to drinks sweetened with stevia, left an unpleasant taste. This resulted in a thin mouthfeel and lingering bitter aftertaste, with the carbonation failing to cleanse the palate between sips. We personally prefer aspartame as an artificial sweetener due to its lack of bitter aftertaste, making us favour the sugar-sweetened Asahi Mitsuya Ume.
This Asahi Mitsuya Ume contained 500 mL. It was produced in Japan and purchased in Sydney, Australia in 2023.