Explore Shochu Umeshu: Japan’s Beloved Spirits with Us!
Umeshu, also known as plum wine, is a beloved alcoholic beverage in Japan. Made from green ume plums, umeshu offers a delightful combination of sweetness and tanginess. It is a refreshing drink that is easy to enjoy, even for those who may not typically like other alcoholic beverages such as nihonshu or beer due to their bitter taste and higher alcohol content.
The history of umeshu in Japan dates back to the Edo Period (1603 – 1868), with the oldest known recipe found in a book about Japanese cuisine from the late 17th century. During this time, umeshu was considered a luxury item, as sugar was scarce and expensive. Plums, on the other hand, were widely grown and consumed as a healthy and affordable food. Umeboshi, or pickled plums, became a popular way to enjoy ripe plums. However, the plums used for umeshu are young and green in color.
In 1959, CHOYA, the largest plum wine manufacturer in Japan, started producing and selling umeshu. Initially, it was illegal for individuals to make their own plum wine at home, but the law was amended in 1962, allowing people to enjoy homemade umeshu. This change in legislation contributed to the growing popularity of plum wine in Japan.
Today, there is a wide variety of plum wines available in supermarkets, convenience stores, and izakaya bars across Japan. The slightly sweet and fruity taste of umeshu is particularly popular among those who prefer milder alcoholic beverages. It can be enjoyed straight, mixed with hot water or soda, or served over ice, offering a range of options to suit different preferences.
Key Takeaways
- Umeshu is a beloved alcoholic beverage made from green ume plums in Japan.
- The history of umeshu dates back to the Edo Period, where it was considered a luxury item due to the scarcity and expense of sugar.
- Individuals were allowed to make their own plum wine at home after 1962, contributing to the growing popularity of umeshu.
- Umeshu is widely available in supermarkets, convenience stores, and izakaya bars across Japan and can be enjoyed in a variety of ways.
The History and Origins of Umeshu
The history of umeshu in Japan dates back to the Edo Period (1603 – 1868), with the oldest known recipe found in a book about Japanese cuisine from the late 17th century. During this time, umeshu was considered a luxury item, as sugar was scarce and expensive. Plums, on the other hand, were widely grown and consumed as a healthy and affordable food. Umeboshi, or pickled plums, became a popular way to enjoy ripe plums. However, the plums used for umeshu are young and green in color.
Umeshu was originally made for medicinal purposes as it was believed to have several health benefits including aiding digestion and preventing fatigue. It was also used as a natural remedy for stomach ailments and to ward off colds.
During the Meiji Period (1868-1912), umeshu became more widely available and popularized, as sugar became more affordable and modernization allowed for easier production and distribution of the beverage. By the Showa Period (1926-1989), umeshu had become a mainstream beverage in Japan and was enjoyed by people from all walks of life.
The Growing Popularity of Umeshu
In 1959, CHOYA, the largest plum wine manufacturer in Japan, started producing and selling umeshu. Initially, it was illegal for individuals to make their own plum wine at home, but the law was amended in 1962, which allowed people to enjoy homemade umeshu. This change in legislation contributed to the growing popularity of plum wine in Japan.
Today, there is a wide variety of plum wines available in supermarkets, convenience stores, and izakaya bars across Japan. The slightly sweet and fruity taste of umeshu is particularly popular among those who prefer milder alcoholic beverages. It can be enjoyed straight, mixed with hot water or soda, or served over ice, offering a range of options to suit different preferences.
Umeshu can be purchased at varying price ranges, with standard canned plum wines available for as little as 100-150 yen at supermarkets. At izakaya bars and casual restaurants, a glass of plum wine typically costs around 500 yen, similar to the price of other common alcoholic drinks like beer.
For those interested in making their own plum wine at home, umeshigoto, or plum wine-making, is a popular activity. The process is simple and requires ingredients such as ume plums, water, rock sugar, and alcoholic liquor like shochu or whiskey with an alcohol content of over 20%. The plums are carefully washed, dried, and placed in a glass jar along with rock sugar. Liquor is then poured into the jar, covering the plums completely. The jar is covered and stored in a cool, dark place for approximately 3 months until the plum wine turns a beautiful amber color, indicating its readiness to be enjoyed.
Various brands of plum wine are available in Japan, each with its own unique qualities. CHOYA, Japan’s largest plum wine company, produces a wide range of umeshu using domestically grown plums and no artificial additives. They are known for their non-alcoholic plum wine, which is particularly popular among women. SUNTORY, a world-famous Japanese brewing company, offers the Plum Liqueur Casked Umeshu, best enjoyed with soda and ice. TAKARA SHUZO, based in Kyoto, produces Takara Plum Wine using high-quality plums grown in Kishu, one of the largest plum-producing regions in Wakayama prefecture.
Enjoying Umeshu: Flavors and Serving Options
Today, there is a wide variety of plum wines available in supermarkets, convenience stores, and izakaya bars across Japan. The slightly sweet and fruity taste of umeshu is particularly popular among those who prefer milder alcoholic beverages. It can be enjoyed straight, mixed with hot water or soda, or served over ice, offering a range of options to suit different preferences.
When served straight, umeshu is typically poured over a few ice cubes in a small glass. The aroma and flavor of the green ume plums are more pronounced when served chilled. Mixing umeshu with hot water is another popular way to enjoy this drink, especially during the colder months. The hot water mellows the sweetness of the plum wine, creating a warm and comforting beverage that can be enjoyed before or after a meal.
For a refreshing and slightly carbonated option, mix umeshu with soda. A popular combination is umeshu and soda water, creating a spritzer-like drink that is perfect for warm summer days. A slice of lemon or lime can be added for extra flavor and a splash of color.
Umeshu can also be used as a cocktail base, creating unique and delicious drinks. It pairs well with gin, vodka, and other spirits, creating a range of cocktail options that showcase the versatility of this beloved drink.
Overall, umeshu can be enjoyed in a variety of ways, making it a great choice for those who are looking for a refreshing and sweet alcoholic beverage. Its unique flavor and easy-drinking qualities make it an appealing option for both new and seasoned drinkers alike.
Making Umeshu at Home: Umeshigoto
For those interested in making their own plum wine at home, umeshigoto, or plum wine-making, is a popular activity. The process is simple and requires ingredients such as ume plums, water, rock sugar, and alcoholic liquor like shochu or whiskey with an alcohol content of over 20%.
| Ingredients: | Proportions: |
|---|---|
| Ume plums | 500g |
| Rock sugar | 500g |
| Alcoholic liquor | 1 liter |
| Water | 1 liter |
The plums are carefully washed, dried, and placed in a glass jar along with rock sugar. Liquor is then poured into the jar, covering the plums completely. The jar is covered and stored in a cool, dark place for approximately 3 months until the plum wine turns a beautiful amber color, indicating its readiness to be enjoyed.
This simple and fun process is enjoyed by many across Japan, particularly during the summer months when ume plums are in season. Why not try making your own umeshu at home and enjoy the unique taste of plum wine?
Brands and Varieties of Umeshu
Various brands of plum wine are available in Japan, each with its own unique qualities. CHOYA, Japan’s largest plum wine company, produces a wide range of umeshu using domestically grown plums and no artificial additives. They are known for their non-alcoholic plum wine, which is particularly popular among women.
SUNTORY, a world-famous Japanese brewing company, offers the Plum Liqueur Casked Umeshu, best enjoyed with soda and ice. This concoction is aged in casks previously used for plum liqueur, resulting in a rich and complex flavor.
For those seeking a more refined taste, TAKARA SHUZO, based in Kyoto, produces Takara Plum Wine using high-quality plums grown in Kishu, one of the largest plum-producing regions in Wakayama prefecture. The plum wine is aged in oak barrels to create a rich and smooth flavor with a hint of tannin.
Other plum wine brands such as Ozeki and Tsukasabotan offer a wide range of umeshu flavors, including yuzu and honey, as well as more traditional blends. Some brands also offer aged or vintage plum wines, offering a unique and rich flavor experience.
With so many options available, it’s easy to find a plum wine that suits your preferences and tastes. Give different brands and flavors a try to discover your favorite variety of Japan’s beloved plum wine.
Conclusion
Plum wine, or umeshu, offers a unique and delicious alternative for those looking to try something new. Its sweet and fruity taste, coupled with its versatility and wide availability, make it a popular choice among both locals and tourists in Japan. From its historical background to the various brands and varieties available today, umeshu has a rich and fascinating story to tell. And for those interested in making their own plum wine at home, umeshigoto offers a simple and enjoyable activity. So why not join us in exploring the delightful world of Shochu Umeshu: Japan’s beloved spirits? Cheers to good times and new experiences!
FAQ
Q: What is umeshu?
A: Umeshu, also known as plum wine, is a beloved alcoholic beverage in Japan made from green ume plums. It offers a delightful combination of sweetness and tanginess.
Q: What is the history of umeshu in Japan?
A: Umeshu dates back to the Edo Period in Japan, with the oldest known recipe found in a book about Japanese cuisine from the late 17th century. It was considered a luxury item during this time, as sugar was scarce and expensive, while plums were widely available.
Q: Can I make umeshu at home?
A: Yes, making umeshu at home is a popular activity in Japan. It requires ingredients such as ume plums, water, rock sugar, and alcoholic liquor like shochu or whiskey. The process takes approximately 3 months before the plum wine is ready to be enjoyed.
Q: Where can I buy umeshu?
A: Umeshu can be purchased at supermarkets, convenience stores, and izakaya bars across Japan. It is also available online for international customers interested in trying this unique Japanese spirit.
Q: How much does umeshu cost?
A: The price of umeshu varies depending on the brand and quality. Standard canned plum wines can be found for as little as 100-150 yen at supermarkets, while a glass of plum wine at an izakaya bar typically costs around 500 yen.
Q: What are some popular brands of umeshu?
A: CHOYA, Japan’s largest plum wine company, offers a wide range of umeshu using domestically grown plums and no artificial additives. SUNTORY produces the Plum Liqueur Casked Umeshu, and TAKARA SHUZO produces Takara Plum Wine using high-quality plums grown in Kishu, a plum-producing region in Wakayama prefecture.
Q: How should umeshu be served?
A: Umeshu can be enjoyed straight, mixed with hot water or soda, or served over ice, offering a range of options to suit different preferences.