Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

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Even the hushed sounds of natural fermentation at work can be heard in the cool, quiet rooms of their brewery. The company incorporated in 1918, after which it made the most of a geographic location ideal for making fine sake. So we’ve talked about the different ways in which you can drink umeshu , as well as described an easy recipe for brewing your own right at home. Being one of the reputed companies in the world of Umeshu wines, it specializes in wine made from completely natural ingredients. Shiraume Umeshu Plum Sake, subtle chery, almond and plum Akashi-Tai is a luxurious plum liqueur made by preserving plums in the finest of Japanese Sakes — premium Ginjo Sake made from Yamada Nishiki rice.

Besides, getting too technical by asking for “Japanese apricot wine” would probably get some blank stares. Umeshu with water ( umeshu mizu wari , 梅酒水割り) should be anyone’s go-to drink when looking to stave off the intense summer heat. However, in some notable cases, the alcohol level of umeshu can go all the way up to 35%, as is the case of the famous plum wine brewed by Choya (see below). The Yonezawa family commenced sake production in 1886 in Akashi - one of the major fishing towns in the west part of Japan.One can’t help but admire this brewery, too, for how they have fought through many challenges: the Second World War, competition with larger breweries and even natural disasters. For example, the company uses the yamada-nishiki variety of rice "a superior strain" grown in the region just north of Akashi City.

Sake that can reveal the character of Hyogo’s water, rice and yeasts, among the finest in Japan, and really let them shine. And yet, as you plan your trip to Japan, it would be unforgivable if you didn’t at least sample this refined, traditional beverage.I enjoyed it on several occasions as an aperitif and for dessert, and for our recent celebration of Lunar New Year, we tried it with a homemade Cantonese-inspired lobster dish which was a phenomenal pairing! Because of the country’s strict alcohol laws, drinking umeshu (or other alcoholic beverages, for that matter) without good reason was frowned upon. If you enjoy learning about how to make Japanese alcoholic beverages, check out the Ultimate Guide to Sake Brewery! Most notably the rice and the water, both of which Hyogo is renowned for throughout Japan and the wider sake world. You may have heard of Eikun , as the infamous brewer has been making impressive advancements into the international brew market, particularly in recent years.

It's undoubtedly a wonderfully alternative but worthy addition to the Christmas drinks cabinet, but there's so much more to sake. The liquid in the jar is a bit less in the photo because I had to pour some out for filming the video. We aim to reveal and celebrate the diversity of taste that the different rice varieties can offer, not to drive for the homogenous erosion of taste and character. If you like your wine strong and sweet, the Umeshu has a fruity flavor with 12% alcohol content to give you the punch. The term “plum wine” came about when the tipple began being marketed internationally, and it made it easier to distinguish between umeshu (literally, ume alcohol) and other nihonshu (Japanese liquor, including sake ).As usual, the kimoto method offered a pleasant surprise as I assumed it would have a “heavy” texture but the versatility of this sake made it very easy to pair with everything I brought forward: spicy buffalo wings, a burger, fried chicken! Besides, they are a gold mine of antioxidants that will keep you in the best health for a very long time. The wine has all the good minerals and vitamins and antioxidants that come with the Japanese plum delicacy. This sake is lovingly handcrafted in every step of the process, from making Koji Rice to hand bottling. To achieve this goal, to find the true soul of the rice, you sometimes need to go to greater lengths and respect even elaborate details.