This sweet whisky is born out of the Japanese tradition of Ume-Shu, which translates as Plum Alcohol. In late May and early June, hard, green, sour plums are harvested and combined with neutral spirit and rock sugar, then aged for 6 months to a year. Akashi does nearly the same with this version, allowing freshly harvested plums and rock sugar to rest in mature whisky. Here they remain for 6 months to a year, resulting in this simple twist on a Japanese classic.