Akashi Tai Shiraume Umeshu Ginjo Plum Sake 500ml Japan

Umeshu is made by macerating sour plums in ginjo-grade sake for 18 months and adding sugar to balance things out. The result is a great alternative to a classic western sweet wine, with cherry and almond flavours, a welcome edge of sourness and an undertow of umami. Try it solo, chilled from the fridge as either an apertif or digestif, either neat or on the rocks, but it's also lovely with hard cheese.