Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

Louie Anne lived and worked in beautiful Okinawa, Japan for 10 years, and brings with her a deep appreciation for Japanese culture. As a cultural writer and editor, she seeks to share her experiences and bridge connections with fellow travelers and dining enthusiasts. Last but certainly not least, one of the best, and definitely the purest way to enjoy umeshu is straight. Like many other liquors, plum wine works best refrigerated, so as to deliver a light chill.

First, you will want to prepare the plums by removing the stems, washing and thoroughly drying each fruit. Make sure you discard any softened or spoiled fruits, or else the entire batch will spoil.

Last but not least, we’ve got kokuto umeshu , which just means that during the brewing process, the brewer used brown sugar, instead of white. Thanks to this alteration, kokuto (黒こく糖とう) umeshu is certainly a lot sweeter than the regular type , and also gives off a stronger, more harmonious fragrance. Generally, Eikun's selection is also sake-based, and has a strong, aromatic rice taste that blends with the sweet plum accents, and delivers a unique sweet yet woody flavor. In a few weeks, we’ll be seeing our friends steep fresh, unripe Japanese plum (or is it apricot?) in liquor in big glass jars that will sit for six months or longer to convert into umeshu; but for those of us who don’t have access to ume, we can enjoy premium umeshu by three wonderful sake breweries through the Plum Sake Set. Plum Sake Set All three plum sake are distinct. Notice the differences in color and viscosity. | Photo by @thesakemom.

When you enter the restaurant, you get a 2-hour timer. Within this time, you can consume all the food you want. But the best part is you can add the Umeshu to your buffet and you will get to drink all the Umeshu you want for 2 hours. This is not very expensive and can be added to the soft drink plan for only 500 Yen. The fertile land around Akashi is ideal for rice-growing, and plenty of clean fresh springs supply the region with the purest water. These conditions mean it has become as famous for sake as it is for seafood. We aim to reveal and celebrate the diversity of taste that the different rice varieties can offer, not to drive for the homogenous erosion of taste and character. First things first, exactly what is umeshu , and what does it contain? Well, if sake would logically be translated to “rice wine”, then umeshu would take the title of “plum wine”, also sometimes referred to as “sweet plum wine”.

A minimum of 30% polishing; with a small amount of distilled alcohol is added to enhance fragrance. We never attempted adding extra components once it turned into wine. We did, however, leave the jar with the plum inside the wine for much longer. After a few years, the plum and plum seed flavors develop into more bitter and more complex flavors in the wine. While the brands below are generally a safe choice when you’re just discovering umeshu , we do recommend asking for the bartender’s recommendations when visiting a specialty bar. Choya Here’s another umeshu -focused bar, this time located just outside of Tokyo, in the Kanagawa prefecture. While the bar itself is a little far away, the trip is well worth it for the connoisseur.

Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar. The sweet and sour flavors with the fruity aroma are very appealing and you can make many kinds of drinks with it! Inspired by the Japanese drama – Midnight Diner.To achieve this goal, to find the true soul of the rice, you sometimes need to go to greater lengths and respect even elaborate details. For example, at ASB we brew using the same water that’s used to cultivate the Yamadanishiki in the first place. Our Daiginjo Genshu is a luxuriously aromatic, medium-bodied sake made only in the mid-late winter months from the highest grade Yamadanishiki rice. This sake is perfect for both connoisseurs and those who are just starting to discover. The Takara group was founded near the end of Edo period in 1842. It became one of the biggest brands in Japan in the last half-century. In making umeshu , however, the plums are not fermented per se, but rather mixed with sugar and alcohol, and left to sit for at least half a year (or in some cases, a full 12 months) before being enjoyed. This is a Japanese specialty that is enjoyed best in winter months. Mix warm water with Umeshu in the ratio of 1:1 and you have a handy, delicious drink to sip by the fireplace.