This plum-infused sake uses ginjo grade sake to gently extract the fruit essence. After being marinated for 6 months the fruits are removed from the tank then Shiraume Umeshu is left to age for a further two years. Delicious served over ice, with soda or hot water as an aperitif or digestif.
This plum-infused sake uses ginjo grade sake to gently extract the fruit essence. After being marinated for 6 months the fruits are removed from the tank then Shiraume Umeshu is left to age for a further two years. Delicious served over ice, with soda or hot water as an aperitif or digestif.
Read Less
The history of Akashi Sake Brewery stretches back to the end of the Tokugawa Period (1600-1867) when the company produced soy sauce and traded in rice. The company incorporated in 1918 after which it made the most of a geographic location ideal for making fine sake. Over the years Akashi Sake Brewery has expanded and modernized its sake-brewing activities and now produces and sells a wide variety of hand-crafted sakes. In brewing its select sakes Akashi Sake Brewery uses only the finest ingredients which are all produced locally. For example the company uses the yamada-nishiki variety of rice — a superior strain — grown in the region just north of Akashi City.
The mild flavour of brewed sake nurtured to perfection blends harmoniously with the fruity flavour of ume plums. No sharp tang of alcohol mars the finish to the palate.
Contact Us
Search
Login / Register
0 | £0.00
