Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

But first, take a look at our guide where we explain the points to keep in mind when choosing the perfect Japanese whisky for you. Before the small, artisanal Akashi-tai ‘kura’ – or brewery to you and me (well, me anyhow) – became renowned for making sake, it produced soy sauce and traded in rice.

Akashi-Tai Shiraume Ginjo Umeshu Liqueur - The Whisky Exchange

Here in the UK, we consume around 28 million litres of olive oil a year for cooking, salad dressings, and dipping bread; this liquid gold is delicious as well as healthy. The Tokubetsu Junmai is made with 100% Yamadanishiki rice grown in Hyogo prefecture which is polished until only 60% of the grain is left. The _ga cookie, installed by Google Analytics, calculates visitor, session and campaign data and also keeps track of site usage for the site's analytics report.

It warms you up right away and feels like such a treat, especially after a long day out in the cold. After being marinated for 6 months the fruits are removed from the tank then Shiraume Ginjo Umeshu is left to age for further 2 and a half years.

Shiraume Ginjo Umeshu | Akashi Sake Brewery

Most notably the rice and the water, both of which Hyogo is renowned for throughout Japan and the wider sake world. Now we’ve got your taste buds tingling, let’s move onto what you should look for when picking out a plum wine. If you're looking to enter the world of high-quality sake then Akashi-Tai has a tailor-made product for you. Despite this, it’s an affordable choice which is a good introduction to umeshu for those on a lower budget.

Delicious flavor: Urakasumi Umeshu has a sweet and fruity flavor that is both refreshing and unique. Pioneered by several generations, each Akashi-Tai sake is a reflection of the Yonezawa family’s undying love for their profession, now guided by our Toji, Sake Master, Kimio Yonezawa.

Akashi-Tai Honjozo Kuro Sake : The Whisky Exchange Akashi-Tai Honjozo Kuro Sake : The Whisky Exchange

The more recent progressive outlook led Akashi to individual discoveries and ideas, the prime example probably being the ‘Genmai Aged Sake’; Japan’s first ever brown rice sake.Honey is sometimes used instead of sugar during the stewing process, infusing the ume fruit with its natural sweetness. In this section, we’ll cover flavours, ingredients, and alcohol percentage, so you’ll be well equipped to choose the perfect bottle! Kimio looks to bring the family business up-to-date, “my goal is to create a sake with real personality” he says. This ensures uncompromising standards are followed by all, from those who tend to the fields and extract the purest grain, to those who mill, polish and steam each harvest. This plum wine by Hakutsuru contains natural extracts of prune, vanilla, and apricot, giving it a mild yet refreshing semi-sweet aroma.