Living delicately between the worlds of liqueur and whisky, this sweetened dram is born out of the tradition of ‘ume-shu’ which translates to ‘plum alcohol.’ In late May, green, sour plums are harvested and combined with rock sugar and matured Akashi blended whisky. This mixture then rests 6 months to a year for the plums to impart their sweet and sour flavors into the distillate.
• Japanese whisky-based plum liqueur produced by Eigashima Shuzo in Akashi, Japan
• This sweet and savory whisky liqueur is inspired by the traditions of classic Japanese umeshu (plum wine)
• Freshly harvested, Japanese ume sour green plums are macerated in matured barrels of Akashi Blended Whisky, lightly sweetened with rock sugar, and aged 6–10 months
• Brimming with bright plum notes and hints of apricot, raisin, and honey with a touch of acidity on the finish
• 30.5% ABV
For those that are looking for something fruity, easy-drinking, and unique, look no further! Try it neat, on the rocks, served with soda, or as a modifier in cocktail recipes that call for fruit liqueurs or rich sherry.
• This sweet and savory whisky liqueur is inspired by the traditions of classic Japanese umeshu (plum wine)
• Freshly harvested, Japanese ume sour green plums are macerated in matured barrels of Akashi Blended Whisky, lightly sweetened with rock sugar, and aged 6–10 months
• Brimming with bright plum notes and hints of apricot, raisin, and honey with a touch of acidity on the finish
• 30.5% ABV
For those that are looking for something fruity, easy-drinking, and unique, look no further! Try it neat, on the rocks, served with soda, or as a modifier in cocktail recipes that call for fruit liqueurs or rich sherry.