Akashi Shiraume Ginjo Umeshu Plum Sake
Akashi Shiraume Ginjo Umeshu Plum Sake
Ginjo designation requires the rice used to be polished to less than 60% (meaning less than 60% of the original rice grain remains). A small amount of alcohol can also be added to the sake before filtration.
For this plum liqueur, the fruit was macerated in Ginjo sake for 6 months, before being transferred to enamel tanks to age for a further 2 years.
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