AKASHI WHISKY

Every year from the end of May to the beginning of June is the harvest season of Japanese green plums. Eigashima Shuzo uses freshly picked Kishu-Nanko plums and caster sugar, and steeps them in Akashi whisky for 8 months. Eigashima Shuzo has broken through the traditional Japanese umeshu craftsmanship with shochu as the base liqueur, making the taste of this whisky-based plum wine more balanced and delicious. Savor the rich and well-balanced flavor of citrus and vanilla with moderate sweetness, and enjoy the lingering aftertaste of wooden aroma with distinctive notes of whisky.