Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

Product Information

A soft, light and relaxed (yanwari) low in alcohol (12%) sake . Perfect for a wide variety of hot dishes.

After a year, you can finally get to enjoy your plum wine. The flavor and fragrance of the plum wine ripen as itages, so make sure to store in a cool, dark place for years to come! You might want to start making two batches if you can’t stop drinking it. 😉 Now that we have a better understanding of what umeshu is, exactly, let’s take a dive into the tipple’s fascinating history. There are recipes for compote and jam using the leftover plums from this recipe. If you’re interested, you can look at this recipe. By drinking Umeshu regularly, you can boost up your nutrient requirements and stay healthy at the same time.The next thing you need is a white liquor. This has to be neutral and white because the liquor will soak in the subtle flavor of the Umeshu. You can use shochu or vodka, whichever is convenient to find. This umeshu is made by the Junmai Daiginjo masters at Tatenokawa Shuzo is made from the finest Nanko plums, harvested locally in Yamagata Prefecture, and combined with Tatenokawa Junmai Daiginjo sake and Shochu made from the lees (kasu) of the same sake and sugar. The result is a rich, sweet flavour perfectly balancing the tartness of the plums. In making umeshu , however, the plums are not fermented per se, but rather mixed with sugar and alcohol, and left to sit for at least half a year (or in some cases, a full 12 months) before being enjoyed. Though it is a liqueur-based sweet drink, Japanese plum wine is healthy as well. It contains health-promoting minerals like potassium, magnesium, and calcium. It also includes antioxidants. From mid-May to early June, it’s ume (Japanese plum) season here in California. During this short period of time when fresh ume is available, the Japanese make plum wine, or what we call Umeshu (梅酒) with still unripe and green plums.

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 restaurant is pretty close to Ueno station. You might not have heard of this place for Umeshu experience, primarily because they are a buffet restaurant. But they are really heavy on serving healthy food, so if you enjoy vegetarian food, you can get lots of veggie dishes.Turkish sour plums – A reader in Europe got them from a Turkish market and used them in this recipe. He said his umeshu tasted as good as the one he had in Japan! 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. This sake was so enjoyable as it was, I didn’t feel the need to experiment much with temperatures this time. 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! Enjoying a restaurant-like meal at home is easier to do when you have the perfect drink to pair it with! | Photo by @thesakemom. The perfect ginjo sake, from the artisanal top-brewery Fukuchiyo, with a luxurious daiginjo-level polishing rate of 50%. Nabeshima Ginjo is a most elegant sake. Strong yet not-overbearing fruity aroma and a light but tasteful body. Slightly sweet with bal