Aged: 2 years
Product of: Japan
However, Akashi-Tai infuse 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 17/01/2016
Clear, deep golden.
Fragrant peach, plum, stewed prunes, new soft leather and raisins with faint marzipan.
Sweet and honeyed with syrupy mouthfeel. Rich stewed plum, raisin and faint marzipan are balanced by light acidity.
Long, rich finish with quince and red apple.
Sweet and syrupy, this rich “plum” sake is a good cocktail sweetener, also imparting flavours of stewed plum, raisin and faint marzipan.