Collection: Liqueurs - Umeshu

Umeshu (梅酒) is a traditional Japanese liqueur made from ume plums, known for their tart, fruity flavor. Here are the main stages in its manufacture:

1. Selection of ingredients

umeshu is made from three essential ingredients:

• Ume plums: Japanese plums harvested while still green or slightly yellow. They are not eaten raw because of their acidity.
• Alcohol: usually neutral shochu (or alcohol distilled at 35°), but some also use sake or neutral alcohol such as vodka.
• Sugar: often kōrizatō (candy sugar), which dissolves slowly and allows gradual extraction of flavors.

2. Maceration

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

3. Ripening period

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

4. Filtration and bottling

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

Variations and tasting

umeshu can be enjoyed neat, on the rocks, with water or soda, or even in cocktails. Some producers add honey or herbs for flavored versions.

A drink appreciated for its balance between sweetness and acidity, perfect as an aperitif or to accompany light Japanese dishes.

Umeshu is a traditional Japanese liqueur that originated in the Wakayama region of Japan, famous for its ume plums. This product is made by macerating plums in a mixture of shochu or sake 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, slightly tart 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 world-renowned, and features on many lists of must-have Japanese drinks.

With its fruity sweetness and distinctive plum flavor, umeshu is a perfect ingredient for original cocktails. Here are some suggested ideas for making the most of this Japanese liqueur:

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

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

• Storage at room temperature: As long as the umeshu bottle remains unopened, you can store it at room temperature in a cool, dark place, away from direct light and heat. This maintains the liqueur's aromas and maturity.
• Refrigeration after opening: Once the bottle has been opened, we recommend storing umeshu in the refrigerator to prolong its freshness. Although umeshu will keep for quite a long time, cooler temperatures and humidity will slow down its oxidation.
• Consumption within the year: Although umeshu can be kept for several months after opening, it is advisable to consume it within the year to take full advantage of its rich fruit notes, such as plum and yuzu.
• Fermentation and ageing: Some types of umeshu, especially those of advanced age, can be enjoyed over time, but it is important to check the quality of the liqueur before consumption to avoid any loss of flavour or maturity.

What sets umeshu apart from other Japanese liqueurs is its unique base of ume plums, giving it a sweet, fruity, slightly tart taste.

• Umeshu and Sake: Sake is an alcoholic beverage made from fermented rice, while umeshu is a fruity liqueur obtained by macerating plums in alcohol, often shochu or sake. Sake has a drier, umami taste, while umeshu is mild and sweet, with hints 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 with a lower alcohol content, and a sweeter, fruitier taste.
• Umeshu and Awamori: Awamori, another distilled Japanese liqueur, comes mainly from Okinawa and is made from rice. It has a more robust, less sweet taste than umeshu, which is distinguished by its sweetness derived from the maceration of plums.
• Umeshu and Yuzushu: Yuzu liqueur is also a fruit-based alcoholic beverage, but it uses yuzu, a Japanese citrus fruit, for its tangy, aromatic notes. Compared with umeshu, which has a milder, sweeter taste, yuzu liqueur is tangier and slightly bitter.

Umeshu is considered a symbol of longevity in Japan for several cultural and traditional reasons linked to ume plums and their supposedly 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 detoxification of the body. In traditional medicine, ume plums are believed to 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 one of the first flowers to bloom in spring. This symbolizes renewal, vitality and the ability to overcome difficulties, qualities that are closely linked to a long and healthy life.
• The use of umeshu in celebrations: umeshu is traditionally consumed at various celebrations, such as birthdays and New Year festivities, occasions when people wish for longevity and lasting health. This association reinforces its role as a symbol of long life.

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

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

Maturation: the evolution of taste over time

Maturation, also known as ageing, refers to the time a spirit spends resting, often in wooden casks (mainly oak), in order 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.