When we think of alcoholic, Japanese drinks, sake often takes centre stage but there's another, less obvious drinky gem that deserves the spotlight: Umeshu. This sweet elixir, made from plump ume fruit, sugar and alcohol, has been a beloved part of Japanese culture for centuries. Here’s a simple, beginner’s guide to this traditional, Eastern tipple with some styles you should try from the iconic Japanese Umeshu producer, Choya.
What is ume fruit?
Ume is often translated as a Japanese plum or Japanese apricot. It's actually neither but it is very closely related to both. Ume fruit is typically small, round and green when unripe, turning yellow or reddish as it ripens. It has a unique flavour that combines tartness, sweetness and a slight floral aroma, making it a distinctive and much-loved ingredient in Japanese cuisine.
Umeshu, also known as plum wine, is the name of the alcoholic drink made with ume; a tradition that dates back to the Nara period (710-794 AD), when ume trees were first introduced to the country.
How is Umeshu made?
The basic process of making Umeshu is relatively simple, but it does require patience: Ume fruit is steeped in alcohol and sugar before being aged. Over time, the flavours meld and mature, creating a sweet, fruity and slightly tart alcoholic drink.
The Ume fruit is pricked, then layered with sugar in a large glass jar or bottle before alcohol is poured in, covering the ume fruit completely. The alcohol (often shochu but sake and brandy can be used) extracts flavours from the fruit but also acts as a preservative. The container is then sealed tightly to ensure no exposure to air, before being left to age for several months to a year or more, depending on the desired flavour profile and complexity. When the Umeshu has reached the desired flavour and colour, it is strained to remove the fruit solids. The liquid is then bottled and stored for further ageing or immediate consumption.
About Choya
Nestled in the heart of Japan's Osaka Prefecture and established in 1914, Choya has emerged as a revered and global leader in the world of Umeshu plum liqueurs. Their extensive range caters to a spectrum of palates, from the classic to the innovative and their dedication to sustainability, along with their emphasis on craftsmanship and attention to detail, have earned them a well-deserved reputation as one of Japan's finest Umeshu producers.
Styles of Choya Umeshu to try
Umeshu is far from a one-size-fits-all drink. There are various styles and flavours to explore, each with a unique character, Sip these straight, over ice or in simple cocktails. It’s a whole new drinks world to explore!
Classic Umeshu
Try: Choya Single Year Umeshu, £19.99 from Drinksupermarket.com
A traditional style of Umeshu made from a blend of three batches and aged for up to two years. Sweet, very tart but beautifully balanced with natural plum essence. Great alone or to add zing to cocktails.
Honey Umeshu
Try: The Choya Royal Honey Umeshu, £34.99 from Master of Malt
For those who prefer a touch of sweetness, honey Umeshu is a delightful choice. It combines the natural sweetness of honey with the fruity notes of ume, resulting in a balanced and luscious flavour.
Shiso Umeshu
Try: The Choya Extra Shiso, £27.99 from Amazon
Shiso leaves, also known as perilla leaves, add an earthy, herby and slightly spicy kick to Umeshu, which complements the sweet and tangy ume fruit beautifully.
Extra Years Umeshu
The Choya Extra Years Umeshu, £26.99 from Drinksupermarket.com
Complex and sweet, this Umeshu is matured for longer than usual, giving it complex aromas and flavours of plum, dried apricot and gentle spice.
Simple Umeshu Cocktails
Umeshu makes a fantastic base for highballs and more complex cocktails. Try an Umehsu spritz with a splash of soda water or replace the whisky with the Choya honey Umeshu for a delicious hot toddy with cinnamon and lemon juice. It could even make a great old fashioned or Martini. Here’s a tried and tested recipe:
The Choya Martini
Ingredients
15ml Choya Extra Years Umeshu
45ml London Dry Gin
30ml Lillet Rose or Blanc
1 dash bitters
1 dash absinthe
Method
Chill a martini glass or coup. Combine all the wet ingredients into a mixing glass over ice and stir for thirty seconds. Strain and pour into the Martini glass then serve. Garnish with a cherry.
Kanpai!