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Umeshu (梅酒) is a Japaneseliqueur made bysteepingume plums (while still unripe and green) in liquor (焼酎,shōchū) andsugar. It has a sweet,sour taste, and analcohol content of 10–15%. Famous brands ofumeshu includeChoya,Takara Shuzo and Matsuyuki. Varieties are available with wholeume fruits contained in the bottle, and some people make their ownumeshu at home.
Japanese restaurants serve many different varieties ofumeshu and also makecocktails.Umeshu on the Rocks (pronouncedumeshu rokku),Umeshu Sour (pronouncedumeshu sawa),Umeshu Tonic (withtonic water), andUmeshu Soda (withcarbonated water) are popular. It is sometimes mixed withgreen tea (o-cha-wari) or warm water (o-yu-wari).Umeshu can be served at different temperatures; chilled or with ice, room temperature, or hot in the winter.
Umeshu can be made either from real plum fruit, or using additive flavours and perfumes to emulate the taste of plums. Umeshu which is made from exclusively plum fruit (without additives) will be labelled asHonkaku Umeshu and will typically be made only from ume fruit, sugar, and alcohol.[1]
Umeshu should be allowed to mature for at least nine months.
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