Akashi-Tai SHIRAUME Ginjo Umeshu

Most umeshu starts with plums steeped in neutral spirit — Shiraume does it differently. Akashi-Tai macerates shiraume (white-flower) plums in its own premium Ginjo sake, brewed from Yamadanishiki rice, so the fruit is coaxed out gently instead of just extracted. The plums steep for six months, then come out of the tank and the umeshu is left to age for a further two years before it’s bottled.

That extra time shows: this isn’t the syrupy-sweet plum wine you might expect, but something layered and a little more grown-up.

Tasting notes: Dried fruit, date, cherry, and plum on the nose → sweet and rich with prune and almond, closing on a refreshingly dry finish

Pairs beautifully with: Apricot compote, mince pies or Christmas cake, a Bakewell tart with vanilla ice cream, or on its own as a dessert pour

Note: A great cocktail base year-round — lovely over ice, with soda water, or stirred into warm water on a cold night.