Conventional umeshu, or plum liqueur, is made by preserving Japanese ume plums in distilled spirits. However, Shiraume is a luxurious plum liqueur made by preserving plums in the finest of Japanese sakes - premium ginjo sake made from Yamada Nishiki rice. In Shiraume, the mild flavour of brewed sake nurtured to perfection blends harmoniously with the fruity flavour of ume plums. No sharp tang of alcohol mars the finish to the palate, as sometimes happens with conventional plum liqueurs. Since ancient times and even in Japan today, plum liqueur has long been considered a therapeutic drink. Shiraume can be enjoyed in many ways - it is equally pleasant on ice or blended with either cold or hot water. L&S (Jan 2019)
Currently out of stock in our warehouse.
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The history of Akashi-Tai Sake Brewery Co Ltd stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice. From 1918, they made the most of their geographic location which was ideal for making fine sake. In brewing its select sakes, Akashi-Tai use only the choicest ingredients, often produced locally. For example, the company uses the yamada-nishiki variety of rice — a superior strain — grown in the region just north of Akashi.
Japanese sake has played a long and distinguished role in the evolution of Japanese tradition and culture — sake reflects the appreciation of the Japanese for the ebb and flow of the seasons, enjoyed and shared among friends.
Sake is not a wine, as this implies the fermentation of fructose. It is really a strong rice beer with an ABV up to 20%. However, it is immediately noticeable that the complexity of aromas, flavours, and styles are more reminiscent of wine than beer!
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