Step 1

Prepare the ginger juice by grating a portion of fresh ginger and squeezing/straining out the juice.

Step 2

Fill a tall glass with ice (I like a nice crushed ice here, but it does tend to melt fast - use large pieces if you're looking for a slow sipper).  Combine the whisky, umeshu, and ginger in a small glass or cocktail shaker and pour down the side of the glass (rather than over the ice itself).

Step 3

Top with soda, once again pouring down the side of the glass.  Stir gently and garnish with a ribbon of thinly sliced ginger.  Serve immediately.