Akashi-Tai Shiraume Umeshu Plum Infused Sake 50 cl

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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. Hakkaisan’s plum sake is made with good quality Japanese plums prepared in Hakkaisan’s untreated sake. This low-calorie, dry, clear and crisp umeshu plum sake goes well with meals. Refrigerating it and drinking it straight without ice is recommended to enjoy the harmony of the natural acidity of plum and the gentle flavor of Hakkaisan sake. Alcohol

Full-body, slightly dry sake. Rich combination of a deep rice-taste, lots of umami, and a pleasant light aroma. Limited-edition, small-volume brew with an extremely high cost-performance. The best way to drink Choya Ume Blanc is as a dessert wine with some ice, and completely chilled. 2. Takara Koshu PlumIf you have bought a bottle already, and don’t know what to do with it, here are a few recipes you can try. The Umeshu differs from normal wines because they can be taken drunk at different temperatures. 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. 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. 😉 You can get 3 kinds of Umeshu which will cost 1200 Yen. If you are not sure what Umeshu to try or select, you can speak to the wait staff and they will recommend something for you. Plus, you get really good food here.

The traditional recipe only involves ume plums, sugar, and liquor (and, of course, a sealable glass jar to store it in). Typically, umeshu is usually brewed at home in June, when ume plums are readily available in most Japanese supermarkets. While the brands below are generally a safe choice when you’re just discovering umeshu , we do recommend asking for the bartender’s recommendations when visiting a specialty bar. Choya 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. In brewing its select sakes, Akashi Sake Brewery uses only the finest ingredients, which are all produced locally. For example, the company uses the yamada-nishiki variety of rice "a superior strain" grown in the region just north of Akashi City. It’s the Japanese plum ( ume) season! I remember my grandma made plum wineor umeshu(梅酒) and stored it in the cool dark underground storage of her kitchen until they’re ready to be enjoyed. There were several big jars of umeshu from different years.

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. 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.

The sweetness in this sake is more pronounced, which is what inspired me to also try it as a marinade for steamed fish. Mixed with soy sauce and ginger and topped with scallions, this sake was a perfect ingredient (as well as pairing with the dish itself) and removed the need for added sugar. Have you ever tried cooking with sake? | Photo by @thesakemom. 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. The set comes with three 720ml bottles of premium Japanese plum sake from Nanbu Bijin (Iwate Prefecture), Choya Umeshu (Osaka Prefecture) and Sawanotsuru (Hyogo Prefecture). Don’t forget to watch our expert Sachiko’s introductory video to learn more interesting facts about what you’re drinking. The two-minute clip with Tippsy’s iconic tasting guides do a great job of highlighting the special characteristics of each sake. Nanbu Bijin “Plum Sake” Located in the Shinjuku area of Tokyo, Umeshu Dining Myojo is a bar and restaurant that offers over 100 types of plum wine on its menu, alongside some great, healthy dishes. You can ask for recommendations, make your own choice, and even sample an “umeshu buffet”, which basically involves multiple types of plum wine , so you can taste and compare the different flavors. Umeshu Bar Aplicie - YokohamaNow that we have a better understanding of what umeshu is, exactly, let’s take a dive into the tipple’s fascinating history. Some of the brands below are, in fact, so famous that they can even be found in international bars. The alcohol needs to have at least 35% ABV. That sounds very high, but do not worry. The alcohol will be distilled and diluted with the sugar and plum mixture. This will also reduce the level of alcohol in the drink to a normal amount. Pro Tip Umeshu Soda ( umeshu so-da wari , 梅酒ソーダ割り) is pretty much what it sounds like - simple plum wine mixed with carbonated water. The great thing about this drink is that it works with any type of umeshu, even if it’s off-brand. In fact, the mixture can actually heighten and improve the taste of an otherwise unimpressive plum wine . 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.

Our Brewery has been in Akashi on the shore of Osaka Bay since we started over 150 years ago. The straits of Akashi are famous for the fierce currents and whirlpools that form as the tides rip through, which makes life difficult for the fish that live here. But that difficulty rewards the hardy, and makes the fish strong. The best Sea Bream is the one that strives the most and fights the hardest. 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.To make plum wine, we need neutral, colorless, near-flavorless distilled spirits/liquor such as shochu (焼酎) and vodka. Make sure it is at least35% ABV (alcohol by volume) or 70 proof. The plum wine could become spoiled when alcohol percentage go down being diluted by the fruit juice from the plum. Just like you would typically look for a more matured whiskey or cognac, for a more refined flavor, so you would seek out koshu umeshu . Koshu (甲州) basically means that unlike regular plum wine , this particular liquor has been left to mature for more than the necessary 6-months/1 year period, inside an oak flask (for an added, woody flavor). Kokuto Gekkeikan is symbolic of the word victory in the English dictionary, and the company Gekkeikan is one of the biggest makers of sake and plum wine. Their Umeshu is divine and is highly sought after in Japan.