Umeshu is a sweet alcoholic drink with a prune base, often produced in Japanese households. While a pure alcohol that has been distilled several times is generally used to steep the fruit, ginjo quality sake is used to gently tease out the essence of fruit in Akashi-Tai Shiraume Umeshu. After steeping for 6 months, the fruit is taken out of the cistern, then Shiraume Ginjo Umeshu is allowed to age for another 2 years.

During tasting, the nose releases chords of dried fruit, cherry, date and prune. Gentle on the palate, the drink opens and offers up rich threads of prune and almond. The end note is as pure as it is refreshing.

Through the authentic and experimental character of its sakes and artisanal liqueur of superior quality, the Akashi-Tai brewery seeks to reveal the beauty of hidden details. Like the Umeshu, its creations are imagined and crafted in small quantities by the Toji (Sake Master) Kimio Yonezawa and his team of artisans.