Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

The food reveals hidden depths in the sake, and the sake lingers and prolongs the pleasure of the meal.

Akashi Sake Brewery Akashi Sake Brewery

This fine rice is polished until only 38% of the grain remains, after which two full months are devoted to nurturing our Junmai Daiginjo Genshu sake to completion. You need to treat the rice with integrity, use the right water, know which variety to use at each stage of the process, proceed at as slow a pace as much precision as those processes demand, and most of all not cut corners where others might say you can get away with it.Known as a superior strain, it’s native to the region just north of Akashi, and considered for sake production above all else because its starch molecules are loosely grouped. It is named Akashi after the town and Tai after the sea bream for which the region is famous and which features on the labels. However, when served on the rocks, it makes the perfect summer cooler – nothing’s better in hot weather than adding a bit of ice to your wine! Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously. Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox!

Akashi-Tai Shiraume Umeshu (50cl) Liqueur | Master of Malt

Its low alcohol content and distinctive aroma will appeal to even those who don’t usually like wine.Our Tokubetsu Junmai begins with 100% Yamadanishiki rice grown in Hyogo Prefecture which is polished until only 60% of the grain is left. The Akashi Sake Brewery (ASB) began sake production in 1886 in the town of Akashi, one of the major fishing ports in the west of Japan. We use cookies to enhance your site experience, improve our understanding analysing our site traffic finally to enable social media features. Are you bored of drinking your usual beer from the supermarket, or are you a creature of habit trying to break out? uk requires consistent care for the products we review, ensuring that our assessments are always accurate and up to date.

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

This began towards the end of what is known as the Tokugawa Period (1600-1867), and it wasn’t until 1918 that Akashi first started making sake. 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. Some companies also add royal jelly to honey flavoured umeshu, which not only increases the level of sweetness but has added benefits such as lowering blood pressure and regulating our immune systems. Sake that can reveal the character of Hyogo’s water, rice and yeasts, among the finest in Japan, and really let them shine.Bottled and released in 2005 following its inception in 2002, ‘Genmai Aged Sake’ represents a truly novel concept, using unpolished (brown) rice that’s aged for a unusually long time. The straits of Akashi are famous for the fierce currents and whirlpools that form as the tides rip through, which makes life difficult for the fish that live here.