Many companies use whole ume fruits in their wine-making process, and certain premium brands will have the fruits included inside the bottles. Each can contains 50ml and has edible ume fruits, making them ideal for a quick pick-me-up after work. After being marinated for 6 months the fruits are removed from the tank then Shiraume Ginjo Umeshu is left to age for further 2 and a half years. It is the embodiment of Akashi Sake Brewery’s spirit, and a prime example of characterful sake from Hyogo – the birthplace of sake.

Cocktails Menu Victors Hale - Victors

This traditional liqueur, also known as umeshu, is made from the flesh of the ume fruit and has a sweet, refreshing taste. Akashi Tai Tokubetsu Honjozo is made with Gohyakumangoku Sake rice which has a milling rate of 60%- which leads to a medium-bodied Sake with a delicate, fragrant flavour profile. We admire the strength and resilience of this noble fish, which is why we chose it as the symbol of our flagship sake. It’s therefore important to check the labels of different brands, to ensure that you find one with the right level of alcohol for you. It warms you up right away and feels like such a treat, especially after a long day out in the cold.This gives it an almost medicinal taste which, as you can imagine, means you’ll either love it or hate it!

Akashai-Tai Shiraume Umeshu Plum Sake – Latitude Wine

Standards set by the EU and the UK aren't particularly concerned with the authenticity of olive oil, and it doesn't help that there are numerous opportunities for tampering during production.Brewing superior sake by hand requires all five senses to perfect with the natural processes of fermentation and flavour development. 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.

Akashi-Tai Yuzushu : The Whisky Exchange Akashi-Tai Yuzushu : The Whisky Exchange

A small amount of sugar is added for sweetening but I would not describe this as a particularly sweet drink, it is certainly not as sweet as a “sticky” dessert wine. 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)? Akashi aren’t traditional or artisan for its own sake, - as in sake, not sake - oh for goodness sake! With so many delicious types of umeshu out there, we’re sure you’ll find your new favourite beverage in no time.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. Part of Akashi-Tai's connoisseur range, this edition of Honjozo Tokubetsu was crafted with Gohyakumangoku rice milled down to just 60% of its original size.