Umeshu Sangria
Who doesn’t love a good sangria? It’s the must have drink for gatherings, parties, or simply a cozy night in. This Umeshu Sangria is a delightful fusion of Japanese flavors and traditional sangria qualities. Treat your guests or yourself to this refreshing and unique wine-based cocktail.
This recipe combines the sweetness of Akashi-Tai Shiraume Ginjo Umeshu (plum liqueur) with the bubbly Akashi-Tai Junmai Ginjo Sparkling Sake into one perfect concoction. For the best flavor let the liqueur sit overnight with the fruit. The umeshu (plum liqueur) has a velvety texture and gives this sangria the right amount of sweetness to it. The sake complements the umeshu (plum liqueur) fruitiness and gives this drink a clean and crisp finish.
Whether you’re hosting a dinner party, or simply having a refreshing beverage to enjoy the afternoon, this drink is sure to delight your taste buds and impress your guests. Why no elevate your cocktail game? Give this Umeshu Sangria a try!
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Umeshu Sangria
Ingredients
- 1 cup frozen mixed berries
- 1 orange , thinly sliced
- 1 lemon , thinly sliced
- 500 ml Akashi-Tai Shiraume Ginjo Umeshu (plum liqueur)
- Ice cubs
- 600 ml (300 ml) bottles Akashi-Tai Junmai Ginjo Sparkling Sake, chilled
- Mint sprigs , for garnish
- Fresh strawberries , for garnish
Instructions
- In a pitcher, combine frozen berries, orange slices, lemon slices, and Akashi-Tai Shiraume Ginjo Umeshu. Let refrigerate for at least 2–3 hours (or overnight).
- Fill wine glasses with ice. Fill each glass halfway with Umeshu mixture, add some of the fruit. Top off with chilled sparkling sake, stir. Garnish with mint springs and fresh strawberries.
Nutrition
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