Japanese Umeshu (Plum Wine)
Umeshu, or Japanese plum wine, is a traditional liqueur crafted from ume fruit, sugar, and a base spirit like shochu or sake. Known for its sweet and tangy profile, umeshu has a rich history dating back to the Edo period and remains a beloved drink across Japan and worldwide.

Origins and Ideal Climate
Umeshu production thrives in Wakayama Prefecture, the "Ume Capital of Japan," where warm springs and ample rainfall create plump, flavorful ume. Wakayama’s famed Nanko-ume, with its thin skin and juicy flesh, yields a premium, aromatic umeshu.

What Sets Umeshu Apart
Unlike sake, which is brewed from rice, umeshu is created by steeping ume in alcohol, resulting in a sweet, fruity drink with an alcohol content around 10-15%. It features a distinct plum aroma and a refreshing tang.

Selecting Umeshu

• Ume Variety: Premium brands often use Nanko-ume, noted for its robust aroma.
• Base Spirit: Shochu-based umeshu has a bold edge, while sake-based is softer.
• Aging: Aged umeshu (3+ years) offers deeper, complex flavors.
• Sweetness Level: Ranges from very sweet to balanced or slightly dry; check the label to match your taste.

Pairing Suggestions

• Japanese Dish: Agedashi tofu and yakitori pair beautifully with umeshu’s sweet, fruity notes.
• Japanese Dish: Yakitori (grilled chicken skewers) with tare sauce complements umeshu’s sweetness.
• Australian Dish: Roast lamb with mint sauce, where umeshu’s acidity and plum notes balance the meat’s richness.