Akashi-tai Shiraume Ginjo Umeshu Sake 50cl

To produce this Sake the Akashi-tai team take great care and time. The begin with taking producing a Plum Liqueur by aging the Plums in a Ginjo Sake made from Yamadanshiki Rice. 

They leave this to marinate for a minimum of 6 months before the fruit is removed and then the Shiraume Ginjo Umeshu is left in the tank for a further 2 and a half years.

The resulting flavour is a much Sweeter Sake with notes of Juicy Plums throughout along with hints of Dates and Cherries!