Akashi-tai Shiraume Ginjo Umeshu Sake 50cl Emporia Brands Distilling the Cappers at 45

Distilling the Cappers at 45 degrees and then infusing the distillate with Parmesan before the liquid is allowed to age inside Old Cognac Barrels for several months before being bottled

providing a foam that's both allergen-free and shelf-stable

this Vodka gives a beautiful crisp taste

Fantastic drink which is great Served Ice Cold or as a base to Cocktails

Try it in a Jaffa c=Cake cocktail

Akashi-tai Shiraume Ginjo Umeshu Sake 50cl Emporia Brands Distilling the Cappers at 45To produce this Sake the Akashi tai team take great care and time. The begin with taking producing a Plum Liqueur by aging the Plums in a Ginjo Sake made from Yamadanshiki Rice. They leave this to marinate for a minimum of 6 months before the fruit is removed and then the Shiraume Ginjo Umeshu is left in the tank for a further 2 and a half years. The resulting flavour is a much Sweeter Sake with notes of Juicy Plums throughout along with hints of