Collection: Liqueurs - umeshu

Umeshu (梅酒) is a traditional Japanese liqueur made from ume plums, known for their tangy and fruity flavor. Here are the main steps of its production:

1. Selection of ingredients

Umeshu is made from three essential ingredients:

• Ume plums: Japanese plums harvested while still green or slightly yellowed. They are not eaten raw due to their acidity.
• Alcohol: usually neutral shochu (or distilled alcohol at 35°), but some also use sake or neutral alcohol like vodka.
• Sugar: often kōrizatō (rock sugar), which dissolves slowly and allows a gradual extraction of aromas.

2. Maceration

The plums are washed, dried, and sometimes lightly pierced to promote infusion. They are placed in a large airtight container with the sugar and alcohol, alternating layers.

3. Maturation period

The mixture rests for at least 6 months, ideally 1 to 2 years. During this time, the plums release their aromas and natural sugars, gradually enriching the alcohol.

4. Filtration and bottling

Once maceration is complete, the umeshu is filtered to remove the fruit and any sediment. It is then bottled and can continue aging to develop more complex flavors.

Variations and tasting

Umeshu can be enjoyed neat, on ice ("on the rocks"), diluted with water or soda, or even used in cocktails. Some producers add honey or herbs for flavored versions.

It is a drink appreciated for its balance between sweetness and acidity, perfect as an aperitif or alongside light Japanese dishes.

Umeshu is a traditional Japanese liqueur that originates from the Wakayama region in Japan, renowned for its ume plums. This product is made by macerating plums in a mixture of shochu or saké with sugar. The first mention of this drink dates back over 1000 years, and over time it has become one of Japan’s favorite beverages, appreciated for its sweet and slightly tangy taste.

The plums used, often of the nanko variety, are harvested while still green and macerated in alcohol, resulting in an alcoholic liqueur with fruity notes. Umeshu is now recognized worldwide and appears on many lists of must-try Japanese drinks.

Umeshu, with its fruity sweetness and distinctive plum flavor, is a perfect ingredient for original cocktails. Here are some ideas to make the most of this Japanese liqueur:

1. Umeshu Tonic: Mix umeshu with sparkling water or tonic for a light and refreshing drink. Add a few plums or a slice of yuzu to enhance the fruity and tangy notes.
2. Umeshu Sour: This cocktail combines umeshu, fresh lemon juice, and a bit of sugar syrup to balance the acidity. An excellent choice for those who enjoy a cocktail that is both sweet and slightly tart.
3. Umeshu Spritz: Mix umeshu with sparkling wine or sparkling water, and add a slice of orange for a citrus touch. This light cocktail is perfect for aperitifs.
4. Umeshu and Shochu: For a stronger cocktail, mix umeshu with shochu (Japanese distilled alcohol) for an alcoholic experience with a beautiful depth of flavors.

To preserve umeshu, it is essential to follow a few simple rules to maintain its fruity notes and quality. Here are some tips:

• Store at room temperature: As long as the bottle of umeshu is unopened, you can keep it at room temperature in a cool, dark place, away from direct light and heat. This helps maintain the aromas and maturity of the liqueur.
• Refrigerate after opening: Once the bottle is opened, it is recommended to store umeshu in the refrigerator to prolong its freshness. Although umeshu keeps quite well, the cooler temperature and humidity will slow down its oxidation.
• Consume within a year: While umeshu can be kept for several months after opening, it is advised to consume it within a year to fully enjoy its rich fruit notes like plum and yuzu.
• Fermentation and aging: Some types of umeshu, especially those aged, can be appreciated over time, but it is important to check the quality of the liqueur before consumption to avoid any loss of flavor or maturity.

Umeshu stands out from other Japanese liqueurs due to its unique base of ume plums, which gives it a sweet and fruity taste with a slight tanginess.

• Umeshu and Saké: Saké is an alcoholic beverage made from fermented rice, while umeshu is a fruity liqueur obtained by macerating plums in alcohol, often shochu or saké. Saké offers a drier and umami flavor, whereas umeshu is sweet and fruity with notes of fruit.
• Umeshu and Shochu: Shochu is a distilled liqueur (usually made from rice, sweet potato, or wheat) with a higher alcohol content, while umeshu is a sweet drink obtained by maceration, often lower in alcohol, and has a softer, fruitier taste.
• Umeshu and Awamori: Awamori, another Japanese distilled liqueur, mainly comes from Okinawa and is made from rice. It has a stronger and less sweet taste than umeshu, which is distinguished by its sweetness from plum maceration.
• Umeshu and Yuzushu: Yuzu liqueur is also a fruit-based alcoholic beverage, but it uses yuzu, a Japanese citrus fruit, for its tangy and aromatic notes. Compared to umeshu, which has a sweeter and milder taste, yuzu liqueur is more tangy and slightly bitter.

Umeshu is considered a symbol of longevity in Japan for several cultural and traditional reasons related to ume plums and their supposed beneficial properties.

• Ume plums and health: In Japanese culture, ume plums are renowned for their medicinal virtues. They are often associated with beneficial effects on digestion and body detoxification. In traditional medicine, it is believed that ume plums help eliminate toxins, regulate acidity, and strengthen the digestive system. These health benefits contribute to the notion of longevity.
• Symbolic role in Japanese culture: Ume plums are also a symbol of prosperity and resilience in Japanese culture, as they are often among the first flowers to bloom in spring. This symbolizes renewal, vitality, and the ability to overcome difficulties—qualities closely linked to a long and healthy life.
• The use of umeshu in celebrations: Umeshu is traditionally consumed during various celebrations, such as birthdays or New Year festivities, occasions where long life and lasting health are wished for. This association reinforces its role as a symbol of a long life.

Maceration involves infusing solid ingredients (fruits, plants, spices) in an alcoholic liquid to extract their aromas, colors, and sometimes active compounds.

• The liquid used can be neutral alcohol, wine, or another spirit.
• This process can last from a few hours to several months depending on the desired aromatic intensity.

Maturation: flavor development over time

Maturation, also called aging, refers to the resting time of an alcohol, often in wooden barrels (mainly oak), to enrich its flavor and complexity.

• Through contact with the wood, the alcohol absorbs tannins and aromatic compounds that give it woody, vanilla, or spicy notes.
• Maturation can last from a few months to several decades, depending on the alcohol.