Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl
About this deal
You can savor frozen plum wine by letting it melt in your mouth, or by combining it with other beverages or treats (such as ice cream). In fact, the mixture can actually heighten and improve the taste of an otherwise unimpressive plum wine .
Okay, I also should mention that you have to wait for at least 6 months (1 year is recommended) before you enjoy your homemade plum wine… but it’s SO worth it.While the melting ice will dilute the beverage slightly, it will also add a light frost that heightens the sweet-sour combo that plum wine is known for. Umeshu can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter. Refrigerating it and drinking it straight without ice is recommended to enjoy the harmony of the natural acidity of plum and the gentle flavor of Hakkaisan sake.
Not only that, but for the more adventurous types, you can try some signature umeshu cocktails, mixing the traditional plum wine with sake, brandy, shocku , and even with green tea.
If you think shochu or vodka is not giving you the right results, you should try to find what is known as ‘white liquor’ in Japan. However, in some notable cases, the alcohol level of umeshu can go all the way up to 35%, as is the case of the famous plum wine brewed by Choya (see below). Enjoying a restaurant-like meal at home is easier to do when you have the perfect drink to pair it with!
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. Yuzu, the Japanese citrus fruit so popular in restaurants all over the world, now as an intensely refreshing drink. If you like your wine strong and sweet, the Umeshu has a fruity flavor with 12% alcohol content to give you the punch.Break out from your boring old Umeshu tour, and taste the heritage of Japan in this restaurant with your friends and family. For example, in our Daiginjos we use 100% Hyogo produced Yamadanishiki both for koji-making and for mashing, not just where we think you’ll notice it most.