Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

Our ranking system The TopChoice.co.uk Team selects top-of-the-line items from a wide selection and conducts rigorous evaluations on almost all the products available on the internet. We rank each product based on how well it matches our criteria. The city of Akashi has grown since its humble beginnings as a fishing village. The city is renowned throughout Japan for the delicious fish caught in the fast-moving straits just offshore. Akashi tai, or sea bream, is esteemed nationwide as the best in Japan. It is this much-lauded fish from which Akashi Sake Brewery's premium sake takes its name and logo from. Please note, whilst the majority of parcels sent on this service are received next day, this is not guaranteed.

Akashi-Tai Shiraume Ginjo Umeshu Sake | House of Malt

Underlying Kimio Yonezawa’s philosophy is a very exact science, the committed manifesto of a master craftsman: “my goal is to create a sake with real personality” he says. “A luxurious, bodied, generous sake, with a lot of depth and great aromatic intensity, which makes you want to savour the tasting. I also wanted a sake that reveals its origins and the calming influences of the sea. I have spent much of my life searching for that magic moment, when the flavour of sake pairs with that of the food, creating a perfect balance.”We always do our very best to achieve our stated delivery times but please note we can not be responsible for circumstances beyond Tanners control including, but not limited to, adverse weather conditions and supplier and carrier difficulties. Delivery to other areas - additional charges 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.

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As mentioned above Akashi-Tai Honjozu Genshu Tokubetsu Gohyakumangoku Sake is made from high quality rice, 100% Gohyakumangoku rice from the Hyogo prefecture. For the Honjozu Genshu Tokubetsu the rice is milled to remove 40% of the outer (bran), i.e. the Rice Milling rate is 60%. Tokubetsu (special) sake is a special or limited production of sake from a brewery. The Honjozu Genshu Tokubetsu is different from their “standard” Honjozo – normally this means that there is a higher degree of rice milling or a special method of production has been employed. A Genshu sake is an undiluted sake, this means that it they tend to be fuller in body and more concentrated than a standard Honjozo Sake. This is the drink that the brewmasters reach for at the end of the working day! We brew using traditional equipment and methods, always by hand and in small batches, the way it has been for centuries. However traditional doesn’t mean closed-minded, conservative or non-progressive.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. For example, at ASB we brew using the same water that’s used to cultivate the Yamadanishiki in the first place. Japanese plum wine is typically made with green or unripe ume fruit which contains 4-5% acid - giving it a slightly sharp or sour taste. The fruit is then stewed in sugar and alcohol for at least 6 months to create a deliciously tangy wine. This process of immersing the whole fruit, including the stone, in potent alcohol ensures that the final product tastes like plum perfection. My mission is to make sake with character. Joyfully exuberant, generous and open-hearted sake. Sake with depth, with flavour and aroma that lingers. Enough to silence the table as that flavour keeps developing. Sake that can reveal the character of Hyogo’s water, rice and yeasts, among the finest in Japan, and really let them shine. Sake that makes every gathering a celebration of the simple joy of a shared meal. Sake that will pair up with your favourite food and dance. A brew master watches over the koji for 72 hours — without sleeping — to ensure the absolute finest of sakes. A fruity fragrance can be detected amid the full-bodied flavour. Elegant aromas of honey, lily and pear. Delicate flavours of white flowers with a subtle hint of anise. Lemony dry finish. As relevant now as it was then, Akashi-tai continues to be a market-leader and relentless tailblazer of authentic, Japanese sake. If you fancy a taste of something new, or enjoy the odd sake and want a prime example, you’re in the right place. Kanpai!

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Akashi-Tai Tokubetsu Junmai is a traditional brew with a satisfyingly full bodied flavour profile, clean and well structured. It may sound obvious, but rice is what makes the sake. And respect for the rice is what gives the sake character. You need to treat the rice with integrity, use the right water, know which variety to use at each stage of the process, proceed at as slow a pace as much precision as those processes demand, and most of all not cut corners where others might say you can get away with it. 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. Equally pleasant on ice or blended with either cold or hot water. This is also a delicious and very sweet dessert wine alternative. Fantastic with mince pies and all manor of Xmas treats, it also goes well poured over ice cream. Is Vegan? This flavourful umeshu by Choya contains 100% natural honey and royal jelly, with no added sugar. It also includes several whole nanko ume fruits for you to enjoy once you’ve savoured the delicious liquid. This elegant umeshu by Kagura Shuzo is made from carefully selected top quality ume fruits, giving it a delicate yet delicious flavour.This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Akashi aren’t traditional or artisan for its own sake, - as in sake, not sake - oh for goodness sake! I mean - never mind...

Akashi-Tai Shiraume Ginjo Umeshu (Plum-Infused Sake) Akashi-Tai Shiraume Ginjo Umeshu (Plum-Infused Sake)

The fertile land around Akashi is ideal for rice-growing, and plenty of clean fresh springs supply the region with the purest water. These conditions mean it has become as famous for sake as it is for seafood. 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. Our Tokubetsu Junmai begins with 100% Yamadanishiki rice grown in Hyogo Prefecture which is polished until only 60% of the grain is left. This sake is lovingly handcrafted in every step of the process, from making Koji Rice to hand bottling. A recommendation service that carefully researches each product and consults with experts across many disciplines.For example, in our Daiginjos we use 100% Hyogo produced Yamadanishiki both for koji-making and for mashing, not just where we think you’ll notice it most. If you like a milder tasting beverage, why not try blending umeshu with chilled water (in the warmer months) or hot water (in the winter)? These methods of preparation are popular in Japan, as is mixing umeshu with soda water for a lightly sparkling drink. Made using highly prized Yamadanishiki rice grown in a district of Hyogo. This fine rice is polished until only 38% of the grain remains, after which two full months are devoted to nurturing our Junmai Daiginjo Genshu sake to completion. Well pronounced nose with melon, lemon, bitter orange, green grass and sage. Very nice balance of minerals, lemon and bitter orange flavours to give a long lasting finish without ever overpowering. A sake you can keep drinking throughout a meal or a long evening with friends.