Akashi-Tai
UKAkashi-Tai Shiraume Ginjo Umeshu
Shared 1 hour ago by Will·last heat 1 hour ago
Shared 1 hour ago by Will
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Plums are macerated in Ginjo sake for six months then aged in enamel tanks for two years. Serve it straight, chilled or on the rocks with spicy dishes – or pour over vanilla ice cream or sorbet.
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