Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

Get ready to discover your new favourite drink, which will perfectly complement a sushi and sashimi dinner! But, like whiskies from Scotland, Ireland, America, and so on, Japanese whisky also has multiple brands and varieties, including single malt, blended, and grain, and it can be hard to know which one to go for – especially for beginners. Using Ginjo grade Sake, plum and sugar, Akashi-Tai make an properly classic Umeshu that can be enjoyed hot (like Sake regularly is) or cold as part of a dessert. Akashi Sake Brewery pride themselves on maintaining a traditional handcrafted approach to creating the finest Japanese sake. Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin.

Akashi-Tai Shiraume Ginjo Umeshu Sake | House of Malt

This scarlet coloured herb has a complex flavour that combines hints of mint, citrus, cinnamon and basil. This allows koji mold spores to easily enter the structure, and produce superior koji and malted rice. This can mean it's mixed with other oils, colouring chemicals have been added, or that old olive oil has been used so by the time it's in the supermarket, it's way below par. As mentioned above Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake is made from high quality rice, 100% Gohyakumangoku rice from the Hyogo prefecture. It’s therefore important to check the labels of different brands, to ensure that you find one with the right level of alcohol for you.

If you’re new to the world of this delicious beverage, allow us to guide you through umeshu essentials like alcohol percentages and the range of tantalising flavours that are available. It also includes several whole nanko ume fruits for you to enjoy once you’ve savoured the delicious liquid.

Akashi-Tai Shiraume Ginjo Umeshu (Plum-Infused Sake) Akashi-Tai Shiraume Ginjo Umeshu (Plum-Infused Sake)

This full bodied Tokubetsu Junmai is made with 100% Yamadanishiki rice grown in Hyogo prefecture, with a milling rate of 60%.The way to truly respect tradition is to keep it alive, and to do that you sometimes need to be willing to question and challenge. Despite this, it’s an affordable choice which is a good introduction to umeshu for those on a lower budget.