Plum Infused Sake, Akashi Tai

Master Brewer Kimio Yonezawa and his close team of trusted craftsmen brew using traditional methods, and only with the highest quality, locally produced ingredients. Most notably the rice and the water, both of which Hyogo is renowned for throughout Japan and the wider sake world. This luxurious plum liqueur is made by preserving the finest plums in Ginjo sake, made from Yamadanishiki rice. After marinating for 6 months, the fruits are removed then the liquid is left to age for a further 2 and a half years. As it ages, the sake develops notes of dried fruit, dates, cherries and plums with sweet almond flavours.