Akashi-tai Shiraume Ginjo Umeshu Sake 50cl Emporia Brands This release from the Pappy

This release from the Pappy Van Winkle team if you hadn't guessed from the title is aged for a minimum of 20 years

Every year

The inspiration for this release comes from Paul's 'A Tale of Porthilly' dish using local Cornish Botanicals

Freesia and of course Juniper

Akashi-tai Shiraume Ginjo Umeshu Sake 50cl Emporia Brands This release from the PappyTo 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