umeshu is a Japanese liqueur made from Japanese plums called "ume" (梅). This liqueur is also known as "Japanese plum liqueur" or "Japanese plum wine". Umeshu is appreciated for its sweet, fruity and slightly tart taste.
Umeshu is mainly made from ume plums, alcohol (usually shochu or sake, but sometimes vodka) and sugar. The plums are often macerated in alcohol with sugar for several months to create the liqueur. Ume plums are carefully washed and dried before being macerated in alcohol. Sugar is added to soften the liqueur and create a balance between the acidity of the plums and the sweetness of the sugar. The umeshu is then left to age for several months to several years, allowing the flavors to develop.
Umeshu has a sweet, fruity flavor, with dominant notes of ume plums. It can have nuances of apricot, peach and vanilla. The acidity of the plums brings balance to the sweetness, creating a slightly tart, highly aromatic liqueur. umeshu is generally consumed as an aperitif or digestif, served over ice, diluted with sparkling water or warmed in winter. It can also be used in cocktails and desserts. In addition to being a drink, Umeshu is sometimes used in cooking to flavor dishes, marinades or sauces. Its unique flavor profile adds a touch of fruitiness and acidity to culinary preparations.
A popular drink in Japan, umeshu is also appreciated in other countries. It is often associated with moments of relaxation and conviviality, particularly during the hot summer months. The ume plums used in the preparation of Umeshu are also used to create other products such as ume plum pickles (umeboshi), which are a traditional Japanese food.