Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

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. This flavourful umeshu by Choya contains 100% natural honey and royal jelly, with no added sugar. It also includes several whole nanko ume fruits for you to enjoy once you’ve savoured the delicious liquid.

Akashi Sake Brewery Akashi Sake Brewery

Our ranking system The TopChoice.co.uk Team selects top-of-the-line items from a wide selection and conducts rigorous evaluations on almost all the products available on the internet. We rank each product based on how well it matches our criteria. As relevant now as it was then, Akashi-tai continues to be a market-leader and relentless tailblazer of authentic, Japanese sake. If you fancy a taste of something new, or enjoy the odd sake and want a prime example, you’re in the right place. Kanpai!A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavour. Elegant aromas of honey, lily and pear. Delicate flavours of white flowers with a subtle hint of anise. Lemony dry finish. Be the first to review “Akashi-Tai Shiraume Ginjo Umeshu (Plum Infused Sake) 14% 50cl Bottle” Cancel reply As one of the longest-standing breweries of the region, the Akashi Sake Brewery stands proudly on the shore of Akashi City in Hyogo prefecture, one of Japan’s most renowned sake producing regions. Our Brewery has been in Akashi on the shore of Osaka Bay since we started over 150 years ago. 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. But that difficulty rewards the hardy, and makes the fish strong. The best Sea Bream is the one that strives the most and fights the hardest. Japanese plum wine is typically made with green or unripe ume fruit which contains 4-5% acid - giving it a slightly sharp or sour taste. The fruit is then stewed in sugar and alcohol for at least 6 months to create a deliciously tangy wine. This process of immersing the whole fruit, including the stone, in potent alcohol ensures that the final product tastes like plum perfection.

Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake 19% Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake 19%

Akashi-Tai is the best expression of everything we believe in. A true artisan sake, handmade in small batches by our Toji (master brewer) Kimio Yonezawa and his close team of trusted craftsmen. We brew using traditional methods, and only with the highest quality, locally produced ingredients. Most notably the rice and the water, both of which Hyogo is renowned for throughout Japan and the wider sake world. 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. As others of his lineage have done so before him, Toji (Sake Master) Kimio Yonezawa, has devoted most of his life to overseeing each stage of the brewing process himself. From selecting the very best Gohyakumangoku and Yamadanishiki rice varietals to watching over the fermentation process in the night, he brings out the incredible character at the heart of his humble ingredients; the work of a true craftsman. Delivered through Tradition This elegant umeshu by Kagura Shuzo is made from carefully selected top quality ume fruits, giving it a delicate yet delicious flavour. Akashi aren’t traditional or artisan in a manner that would hinder them, however, and they have embraced modern innovations such as temperature controlled fermentation in recent years. 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. 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.

today’s innovations are tomorrow’s traditions

Whilst you’ll no doubt only have a glass of umeshu as the occasional treat, it’s still important to be aware of its alcohol content so that you can make sure you drink responsibly. So, how much alcohol does umeshu usually contain?