Akashi Tai Shiraume Ginjo Umeshu Sake Liqueur

A firm summertime favourite, Umeshu is a liqueur made from plums, or “ume” in Japanese. Its sweet, fruity flavours make it a popular choice among many, with great satisfaction derived from the full and bursting taste of our plums, macerated in Ginjo sake for 6 months and aged in enamel tanks for 2 years.

Properties

A voluptuous bouquet of confit cherries and plums is followed by a sweetness in the mouth, with generous notes of plum and almond. Shiraume Ginjo Umeshu gives a fresh, lingering finish.

Category: Umeshu

Rice: Yamadanishiki (grand cru, Hyogo prefecture)

Ingredients: Plums, Ginjo sake, distilled alcohol, sugar

ABV: 14%

Volume: 500 ml

Serving temperature: 5-15°C

Serving tips

Our Umeshu liqueur can be enjoyed in various ways:

mixed with soda as an aperitif

straight, chilled or on the rocks when served with spicy dishes

straight when served with dessert or paired with pancakes

poured over vanilla ice cream or sorbet

It can also be enjoyed neat as a great Japanese digestif, chilled or hot.

Longitude Line

135° EAST

3cl/ 1oz

Akashi-Tai Umeshu

1cl/ 3oz

Hibiscus syrup

1cl/ 3oz

Fresh lime juice

1.5cl/ 2oz

Egg white or Aquafaba

1cl/ 1oz

Method : Dry shake (no ice), then shake with ice.

Garnish: Dried hibiscus flowers.