The first notions of Umeshu date back around 300 years - relatively recent in the scope of drinks history - and are found in an incredibly old Japanese cookbook. The exact history is a mystery, however it’s safe to assume that the above-mentioned time-frame is about right, as sugar was a commodity only for the rich in those times in Japan. As such, only the wealthy would be drinking anything with sugar. Umeshu can actually be traced further back in China, where plum liqueurs were a well established elixir.
It’s worth noting that while Umeshu is commonly referred to as “Plum Wine”, the production method is not a wine at all! Umeshu is actually a liqueur, but it certainly can be, and often is, drunk like wine. It can easily be made at home, and is a household staple for many Japanese families. Different regions have their own traditional recipes, and there is plenty of scope for experimentation, unlike certain other liqueurs and wines that have very strict rules about their creation.
Umeshu is made using unripened “ume” plums and sugar, and then steeped in a pre-made liqueur. Anything can be used, however potato-based shochu is most common for household recipes. They’re then fermented in airtight containers until ready to serve. Did you know? Ume fruits are actually poisonous if eaten raw, but completely safe to consume once fermented.
Common UMESHU Terms and Phrases you Should Know
It is common to add other fruits to get more complexity, and these additions will be labelled on the bottle. As is the case with many Japanese spirits and liqueurs, labelling terms can be complicated. We’ve broken down the terms you’ll find on Umeshu bottles:
Nigori: These Umeshu are unfiltered, which essentially just makes them cloudy. Expect these to be a little bolder, and a smidge funkier.
Genshu: Genshu is a particularly intense, rich form of Umeshu that has no added water.
Koshu: Like many good wines, spirits and liqueurs, Umeshu benefits from ageing. Koshu simply means that it’s been aged. This adds depth, complexity and mellows out some of the harsher flavours.
Sparkling: This is self explanatory, but sparkling Umeshu is delightfully bubbly and rivals even the liveliest natural wines.
Umeshu can be enjoyed neat, over ice or in cocktails. Best served chilled, straight out of the fridge.
Five Bottles of Umeshu to Start you off
So now you know what to look out for! But where to start your Umeshu journey? Read on!
Gekkeikan Umeshu
