World Spirits

Umeshu

Japan

Umeshu: Japan's beloved plum liqueur — green ume plums steeped in shochu or sake with rock sugar until the spirit turns amber and almond-sweet. Origins: plum wine appears in Edo-period texts as a home remedy and pleasure; households still make a jar every June.

What it is

Umeshu: Japan's beloved plum liqueur — green ume plums steeped in shochu or sake with rock sugar until the spirit turns amber and almond-sweet. Origins: plum wine appears in Edo-period texts as a home remedy and pleasure; households still make a jar every June. Made from: unripe ume plums, rock sugar, shochu (or sake/brandy in some styles). How it's made: 1) Layer plums and sugar in spirit. 2) Steep 6-12 months in the dark. 3) Serve as is; the pickled plums are eaten too. Served: on the rocks, with soda, or warm in winter. Flavor: sweet-tart stone fruit with a marzipan note from the kernels. Strength: usually 10-15%. Culture: homemade umeshu is a June ritual across Japan; the rocks glass version anchors izakaya menus. See also: Sake, Shochu.

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