Akashi-Tai Shiraume Ginjo Umeshu

Product of: Japan

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Shiraume (pronounced 'shira-oo-may) is made up of two words meaning 'white' and 'plum', Ginjo refers to the style of sake and Umeshu (pronounced 'ooh me shoe') meaning plum, is a sweet liqueur style drink.

Umeshu can be made by infusing the fruit, actually more like a greengage than a plum, in neutral spirit. However, Akashi-Tai infuses their Umeshu in ginjo grade sake made from Yamada Nishiki rice which not only adds the character of the sake but also more gently extracts the fruit's essence.

The fruit is removed after six months of steeping and the Shiraume Umeshu is left to age for a further two years. The result is more complex than your standard Japanese 'plum wine'.

Review and Tasting

Sampled on 06/12/2023

Appearance:

Clear, deep golden.

Aroma:

Fragrant peach, plum, stewed prunes, new soft leather and raisins with faint marzipan.

Taste:

Sweet and honeyed with a syrupy mouthfeel. Rich stewed plum, sultana, and faint marzipan are balanced by light acidity.

Aftertaste:

Long, rich finish with quince and red apple.

Overall:

Sweet and syrupy, this rich "plum" sake is a good cocktail sweetener, also imparting flavours of stewed plum and sultana.