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

initially the Whiskey is matured inside Virgin American Oak barrels before being transferred into American Bourbon Barrels

it has been kept secret for 66 years and only resurfaced last year when the founders

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