Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

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May 2018 (12 months!) – To make the video above, we opened and tasted the plum wine, which is why the wine is slightly reduced. 🙂 What To Do with the Spent Plums in the Umeshu? You can totally eat the ume plums from the wine! Serve them with your plum wine so you can nibble them while you drink, but if you’re looking into other ways to utilize those used plums, here are some ideas on how to consume them. The raw plums are marinated and fermented in sugar and salt to dissolve the bitter taste. This extracts the rich Ume flavor of the plum out. Another big-name Japanese alcohol brewer, Kubota Shuzo is also sold internationally, mostly in specialty liquor stores and fine bars. Kubota Shuzo is actually a sake producer, at its origin, and one of the largest in the country. However, it’s not uncommon for sake brewers to also dabble in the occasional glass of plum wine , and Kubota Shuzo has managed to do this wonderfully. 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. 😉

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. Their plum sake has a very nice rose color. When slightly chilled, the aroma is more restrained and the sake goes down very smoothly. On my second pour, I took more time and allowed it to sit in the wine glass; before taking the very last sip, I experienced something grand—a fruity fragrance immediately followed by a luxurious bouquet aroma! Wow, is this nature’s perfume? This must be what Japan smells like when the plum blossoms are in bloom. First, you will want to prepare the plums by removing the stems, washing and thoroughly drying each fruit. Make sure you discard any softened or spoiled fruits, or else the entire batch will spoil. People even make their version of Umeshu wine at home. We cannot promise they will meet your taste and standards just like the ones you find in the restaurants. But they will still have the vintage edge that has made homemade Umeshu all the rage.

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While you are at it, their beverage selection is to die for. And you will find several sake and Umeshu wines, many kinds of fruit wines, and even several varieties of the traditional shochu drink. The beverages are also made with a signature touch with a hint of special spices like sesame, chestnut, and other ingredients. Break out from your boring old Umeshu tour, and taste the heritage of Japan in this restaurant with your friends and family. 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.

The specialty of this wine is that it doesn’t use conventional green plum. The fruit is harvested when the palm has the sour taste but also has a hint of sweet. You can smell the plum in this wine vividly, but it also smells like white rice, which enhances the Ume flavor and gives you quite a ride. The alcohol content of the wine is also quite high at 12% and you can drink it down with ice. The drink should be consumed moderately and is known to improve heart health. A 4-ounce serving of the wine has around 160 calories. So, you should not overdo it even if you are drinking it occasionally, because that could lead to weight gain or any other kind of health issues. Where Can You Get the Best Umeshu in Japan? Shugar Market near Shibuya station – Umeshu and Fruit Liquors The brand provides a different spin on the traditional Umeshu with the addition of a subtle addition of almond and cherry. The wine is sweet but still has some of the tangy flavors of the Ume. This is delicious and fresh. The Takara group was founded near the end of Edo period in 1842. It became one of the biggest brands in Japan in the last half-century.I'm talking of course about Akashi-Tai Shiraume Ginjo Umeshu. That's a pretty impenetrable title, but if we break it down, the tale of this wonderful elixir is revealed. As it's Japanese, we'll go right to left! The wine is an offering from a well-known Japanese company, the Godo Sushei company ltd. They have been making Umeshu since 1924. The word Fu-ki literally translates to rich and noble, which describes the experience of the wine.