Akashi Tai Shiraume Umeshu Ginjo Plum Sake 500ml Japan
The Akashi Tai Sake Brewery, named after the sea bream caught near the port city of Akashi in south-west Japan, was founded in 1917 and has been producing handcrafted sake in a range of styles ever since.
Umeshu is made by macerating sour plums in Ginjo-grade sake for 18 months and adding sugar for balance. The result is a great alernative to western sweet wine, with cherry and almond flavours, a welcome edge of sourness and an undertow of umami.
Try it solo as an aperitif or digestif, either neat or on the rocks, but it is also lovely with hard cheese. Serve between 5C and 15C to your taste.
Limited stock!
@BUNDLEPHOTOS[BUNDLEPRODUCTS]