In Japan, the term Sake refers to a wide variety of alcoholic beverages, including Shochu, but in the west, it has come to mean the rice wine brewed mainly in the east of the country. Sake has been produced in China and Japan in one form or another since at least the 3rd century. Read More »
An undiluted and full bodied sake that will mellow in the bottle over time. Made by Akashi Sake Brewery, which has a history dating back to the 19th century, but has only been making Sake since the end of the First World War.
A balanced ume liqueur from Choya. Ume is often mistaken for plum, although they are not the same. The ume fruits contain higher acidity than plums, specifically citric acid. This is a refreshing umeshu.
A luxurious plum liqueur made by preserving the fruit in premium sake, softening the spirit and enhancing the plum flavour. Akashi-tai suggest that it is drunk on ice or mixed with a little hot or cold water.
A premium sake made using Yamada Nishiki rice and brewed for 72 hours to produce a full-bodied and fruity sake. Produced by Akashi, a company with a history going back to the end of the Tokugawa period in the late 19th century.