Akashi Eigashima Shuzo Ume Whisky Japan
In late May and early June, during ume season, Eigashima Shuzo combines freshly harvested ume plums and rock sugar with mature whisky for six months to a year. This results in a simple twist on a Japanese classic (umeshu is usually shochu-based). Highly recommended on the rocks!
Eigashima Shuzo famed for its sake since the Edo period (1603-1868), is one of Japan's oldest whisky distilleries. The first to obtain their distillery license in 1919, they began making shochu and other spirits. Since 1984, they have been producing Akashi whiskies at their White Oak facility in the seaside town of Akashi, near Kobe. Today, they continue to produce sake, umeshu, whisky.