Umeshu

Umeshu (梅酒^?) is a Japanese liqueur made from steeping ume fruits (while still unripe and green) in alcohol (焼酎 shōchū^?) and sugar.

It has a sweet, sour taste, and an alcohol content of 10–15%. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol. Famous brands of umeshu include Choya and Takara Shuzo. Varieties are available with whole ume fruits contained in the bottle, and some make their own umeshu at home.^{[citation needed]}

Japanese restaurants serve many different varieties of umeshu and also make cocktails. Umeshu on the Rocks (pronounced umeshu rokku), Umeshu Sour (pronounced umeshu sawa), Umeshu Tonic (with 2/3 tonic water), Umeshu Soda (with 2/3 carbonated water) and the Flaming Plum^{[citation needed]} cocktail are popular. It is sometimes mixed with green tea (o-cha-wari) or warm water (o-yu-wari). "Umeshu" can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter.

Homemade Umeshu

• Main ingredients include:
  • Ume fruits
  • Sugar (rock)
  • Shochu
• Umeshu is 100% natural without additives or preservatives
• Traditional recipe:
  • Ume fruit 1kg
  • Sugar 500g-1kg (rock/cubes)
  • Shochu 1.8l
• After three months in a cold and dark place, it is ready to consume (although it is better to wait at least six months)

Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus. Its common names include Chinese plum^[2][3][4] and Japanese apricot.^[2][5] The flower is usually called plum blossom.^[6] This distinct tree species is related to both the plum and apricot trees.^[7] Although generally referred to as a plum in English, it is more closely related to the apricot.^[8]