Shiraume Umeshu (Plum Infused Sake)

Wine information: The Akashi Sake Brewery stretches back to the end of the Tokugawa Period (1600-1867), when the company produced soy sauce and traded in rice. In 1918, the company started making fine sake. Over the years, Akashi Sake Brewery has expanded and modernized its sake-brewing activities, and now produces and sells a wide variety of products from premium sakes to varieties of distilled spirit shochu. 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! Sake literally translated is “alcoholic beverage”. ‘Nihon-shu’ is the word in Japanese that distinguishes it from other beverages and is the real word for what we know as Sake. However, to add to the confusion, filtered or clear sake is legally known as ‘Sei-shu’ whilst cloudy sake is known as ‘Nigori-shu’. Japanese Law defines ‘Sake’ as, "made from rice, rice koji and water using fermentation and filtration processes". Premium sakes are only made in the cool months between December and March. The quality of the rice and water is crucial. For example Hyogo has hard water giving full-bodied, complex sake whilst Kyoto has soft water making soft, light sake. Approximately 60 special strains of high starch rice are used and the degree to which the rice is milled plays a major role. Milling removes proteins, fats, minerals and vitamins from the grain leaving only the white starch heart; more thorough milling results in fewer congeners, therefore a cleaner brew and a finer product. In Japan sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season. Typically, hot sake is a winter drink, and high-grade sake is not drunk hot, because the flavors and aromas will be lost. It can also be used in cocktails. 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. The ume plums are marinated for 6 months in the sake before they are removed. The Shiraume Umeshi is then left to age for a further 2 years. The nose has interesting notes of dry fruit, dates and plum. The palate is sweet and rich with more dry fruit and plum flavours and a dry finish. Since ancient times plum liqueur has long been considered a therapeutic drink in Japan. It can be served over ice, with soda or hot water and can be served as an aperitif or digestif.

 
     

Enter your e-mail address and click the button to opt into the Fareham Wine Cellar mailing list: