Umeshu and Japanese Plum Liqueurs

Ume (梅), often translated as “Japanese plum”, has a fragrance and acidity of its own. It is the same fruit used to prepare umeboshi and umesu, but here it is macerated with sugar in an alcohol that has already been produced.

Umeshu is therefore not a wine produced by fermenting plums. The alcohol may be neutral, but can also come from Japanese shôchû, sake or other spirits. During maceration, it extracts the fruit’s aromas, acidity and a slight bitterness from its stone.

The quality of an umeshu depends especially on the variety and ripeness of the fruit, the base alcohol, the amount of sugar and the maturation time.

The Nankô-ume variety (南高梅), often associated with the Kishu region, is particularly appreciated for its fragrance and generous flesh.

Umeshu made with fully ripened fruit generally has a rounder and more intensely fruity character, while longer maturation provides greater depth.

Black-sugar varieties develop richer notes reminiscent of caramel or molasses. Nigori umeshu (にごり), which is unfiltered or contains fruit pulp, has a denser texture and a more pronounced fruit flavour. Genshu (原酒), which is diluted very little or not at all after production, is generally more concentrated and higher in alcohol. Sparkling umeshu is lighter, while combinations with mandarin or yuzu products emphasise freshness and citrus notes.

Umeshu can be served chilled and neat to enjoy the full flavour of the fruit, or over ice when you want to gradually soften its sweetness.

Mixed with sparkling water, it becomes livelier and lighter: one part umeshu to one or two parts sparkling water provides a useful starting point, which can be adjusted to taste.

Classic umeshu can also be served with a little cold or hot water, while sparkling varieties are simply enjoyed well chilled.

A lively, fruity umeshu works well as an aperitif. Aged, black-sugar or unfiltered varieties have a fuller character and are more suited to drinking at the end of a meal. As the alcohol content and sweetness can vary considerably between bottles, these two details remain useful guides when choosing between a light, indulgent or more intense umeshu.