AKASHI

Every year from the end of May to early June is the harvest season for green plums in Japan. Eigashima Distillery uses freshly picked Kishu Nanko plums and white sugar, and soaks them in Akashi whiske for eight months. Eigashima Distillery has broken through the traditional Japanese plum wine process using shochu as the base liquor, making this whiskey-based plum wine more balanced and delicious.

It has rich citrus and vanilla aroma, moderate sweetness, and a unique woody and whiskey aroma in the aftertaste. The finish is long.