11th June Is Umeshu Day! Celebrate With Choya Umeshu Extra Years

11th June Is Umeshu Day

6月11日梅酒日

Choya has designated Nyubai day as Umeshu Day, as the harvest of green ume, the essential ingredient for umeshu, reaches its peak and Choya wants to encourage people to get through the summer in good spirits. (Recognised by the Japan Anniversary Association).

俏雅将每年的入梅日“梅酒日”，因为此时梅酒的主要原料——绿色梅子的收获达到了顶峰，而俏雅也希望以此鼓励人们以良好的精神面貌度过夏天。(日本周年纪念协会认可)。

Nyubai is one of the zassetstu (seasonal days created to match Japanese seasons as opposed to 24 Solar terms which were imported from ancient China), and it falls on June 10 or 11 every year, the 135th day after Risshun (first day of spring in the traditional Japanese calendar), when the solar ecliptic longitude reaches 80 degrees.

入梅日是日本杂节之一(用来描述日本节气，不同于来自于中国的24节气),它定于每年6月10日或11日,是立春后的第135天(日本传统日历的春天的第一天),太阳黄道经度达到80度之日。

In the old days, Nyubai was the beginning of the rainy season (nowadays, with the development of weather information, the start of the rainy season is announced separately), and it was a particularly important date for Japanese people in determining the time of rice planting. It is also the time when ume plums ripen and are ready for harvest.

古时候，入梅是雨季的开始(现在随着天气信息的发展，雨季的开始是单独公布的)，这是日本人决定水稻种植时间的一个特别重要的日子。这也是梅子成熟和准备收获的时节。

Celebrate With Extra Umeshu

用特别梅酒来庆祝吧

Umeshu day calls for a special umeshu with a little of something extra! And Choya Umeshu Extra Years is one of the best choices when it comes to special occasion umeshu.

梅酒日需要一种特别的梅酒，还要有一点额外的东西!俏雅熟成梅酒就是最好的选择喽！

It is made with the finest grade Nanko Ume fruit, harvested in the Wakayama region of Japan. The Ume fruit are handpicked especially for Choya and carefully washed and inspected before undertaking a maceration process which can extend up to two or three years to fully extract the acidic qualities of the fruit.

它是用产自日本和歌山地区的上等纪州南高梅(Nanko Ume)酿制而成。梅子是是专门为俏雅精心挑选的，并经过仔细的清洗和检查，然后进行两到三年长时间浸渍，以充分汲取了梅子上乘的酸性果香。

The result is an Umeshu that is well balanced, sweet and slightly viscous. The addition of whole plums gives this umeshu an extra fruity kick.

最终酿造一款口感平衡、香甜、略带粘稠的梅子酒。整颗梅子的加入给此款梅酒增添了额外的果香。