A luxurious plum liqueur made by preserving plums in the finest Ginjo sake made from Yamadanishiki rice. After being marinated for 6 months, the fruits are removed from the tank, then Shiraume Ginjo Umeshu is left to age further for two and a half years. Great as a base for cocktails.
Akashi-Tai is the best expression of everything we believe in. A true artisan sake, handmade in small batches by our Toji (master brewer) Kimio Yonezawa and his close team of trusted craftsmen. We brew using traditional methods, and only with the highest quality, locally produced ingredients. Most notably the rice and the water, both of which Hyogo is renowned for throughout Japan and the wider sake world.
It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo – the birthplace of sake.
Nose: Dry fruit, date, cherry, and plum.
Palate: Sweet with rich prune, almond flavors.
Finish: A refreshingly dry finish (for plum wine)