Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

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It’s the Japanese plum ( ume) season! I remember my grandma made plum wineor umeshu(梅酒) and stored it in the cool dark underground storage of her kitchen until they’re ready to be enjoyed. There were several big jars of umeshu from different years. More than a sake, this drink is an Umeshu, meaning a plum liqueur made by preserving Japanese Ume plums in sake. Traditionally Umeshu is made using distilled spirit (Shochu) but Akashi-Tai use sake for a more subtle character.

A software engineer, entrepreneur, and Japanese culture enthusiast. I travel the world while working from my laptop and try to visit Japan as often as I can. May 2018 (12 months!) – To make the video above, we opened and tasted the plum wine, which is why the wine is slightly reduced. 🙂 What To Do with the Spent Plums in the Umeshu?Our Tokubetsu Honjozo is a traditional sake, made using high quality rice that has been lightly milled to remove 40% of the outer (bran) layer of the rice. Lighter in style than other sakes, this has a crisp, dry and easy to drink style. A discrete nose with lime, lemon and straw. The palate is dry with hints of citrus flavours. A smooth and well balanced sake. By drinking Umeshu regularly, you can boost up your nutrient requirements and stay healthy at the same time. Next, layer the glass jar with alternating layers of plums, and sugars. When the jar is full, pour the alcohol over the plums and sugars, until they are completely covered. Leave to mature in a dark, dry place (away from the sun), stirring the mixture every three weeks or so during the maturation process.

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. AFS, the limited young and unpasteurised version of the 30 year aged sake AFS, is made by the ‘hot yamahai’ method only used by the brewery Kidoizumi. The result is an intense mix of incredibly high levels of sweetness and acidity, which combine into a soFirst, 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. Hakkaisan’s plum sake is made with good quality Japanese plums prepared in Hakkaisan’s untreated sake. This low-calorie, dry, clear and crisp umeshu plum sake goes well with meals. 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. Alcohol