Akashi Tai Shiraume Umeshu Ginjo Plum Sake 500ml Japan

The Akashi Tai Sake Brewery, named after sea bream caught near the port city of Akashi in south-west Japan, was founded in 1917 and has been producing superb sake in a range of styles ever since. Each Sake is hand-crafted in small batches using rice grown in the local Hyogo province. 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. Serve between 5C and 15C to your taste.