Akashi-Tai Shiraume Ginjo Umeshu (500ml)

Product information
A luxurious plum liqueur made by preserving plums in the finest Ginjo sake, made from Yamadanishiki rice. After being marinated for 6 months the fruits are removed from the tank then Shiraume Ginjo Umeshu is left to age further for 2 and a half years. Great as a base for cocktails.

Tasting notes
Sweet with rich prune and almond flavours. Refreshing dry finish.

SHIRAUME GINJO UMESHU PLUM INFUSED JAPANESE SAKE – 500ML 明石鯛 白梅 吟醸梅酒

Product information Umeshu is infused with Shiraume, or white flower plums. This sweet plum infused alcoholic drink is often made in Japanese households. Typically multiple distilled plain sprit is used to marinade the fruit, but AkashiTai Shiraume Umeshu uses ginjo grade sake instead to gently extract the fruit essence. After being marinated for 6 months the fruits are removed from the tank then Shiraume Ginjo Umeshu is left to age further for 2 years.

• Ingredients: Plum, Ginjo Sake, Distilled Alcohol, Sugar
• Type Of Rice: Yamadanishiki sake rice
• Milling Rate 58%
• ABV 14% • Volume 500 ML

Serving recommendation – Best enjoyed chilled, with ice, soda water or with warm water. Also perfect or as a cocktail base.

Tasting note Nose – Dry fruit, date cherry and plum.
Palate – Sweet with rich prune, almond flavours with refreshing dry finish. F
ood pairing – Cooked fruit such as apricot compote or on its own as a dessert wine. Mince pies, Christmas pudding or cake, Bakewell tart with vanilla ice cream.

About the producer
Akashi-Tai is the best expression of everything we believe in: a true artisan sake, handmade in small batches by our Toji (Sake Master) Kimio Yonezawa and his close team of trusted craftsmen. It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo – the birthplace of sake.

We use the highest quality and locally produced ingredients such as Yamadanishiki rice (considered as the noblest rice for sake) and spring water from the Akashi region.

Reflecting the brewery’s high standards, the new design of our bottles proudly shows the Akashi’s iconic “Tai” (meaning sea bream in Japanese), the lucky symbol of the brand.

We brew using traditional methods, by hand and in small batches, the way it has been for the last decades. Every stage of the process affects the final flavour. Each rice varietal, yeast and koji-kin selected offers our sakes their own unique character.

Led by Toji Kimio Yonezawa, our whole team takes great care to choose the most perfect, flawless rice, which is then polished, rinsed, soaked, steamed and finally cooled under careful guidance.

Each subsequent step of koji making, fermentation, filtration and pasteurisation is carried out with exacting attention to detail, overseen by a small and dedicated team of artisans who are committed to imbuing every batch with the same bodied and generous flavours the Akashi-Tai sake brand is known for.