Umeshu & Liqueurs

All the sweetness of the Japanese plum in a seductive spirit: that’s umeshu. Discover its equally fruity cousins…

Fruit above all

You only have to try umeshu once to fall in love with it. Sometimes called “plum wine”, this Japanese plum liqueur (which is actually an apricot, it’s always good to point out) has a deep, fruity and delicately tart flavour. As an aperitif or after dinner, dry or in cocktails, over ice or with hot water, it’s simply excellent… Especially when it’s authentic.

Traditional umeshu is made by macerating whole fruits in sake, shochu or neutral alcohol for over nine months. These noble and delicate vintages, often made from high-quality ‘nanko’ or ‘kishu’ plums, are served in Michelin-starred restaurants. There are also umeshu with natural flavours, less macerated and more direct, ideal for cocktails and diluted with sparkling water. A particularly refreshing blend is known in Japan as a ‘highball’.

A word to the wise

Strangely enough, umeshu is a recent invention: it was only invented in the 19th century. However, its youth has not prevented it from inspiring many variations: Japanese mandarin, yuzu lemon, Okinawa shikuwasa lime, tomato liqueur, etc. The result is always surprisingly fresh and light, but also full of mixological possibilities.

It’s worth noting that umeshu and its cousins are easy to make at home. In fact, many Japanese make their own plum wine at home, choosing the fruit and type of alcohol to soak it in. The Epicerie Umai food team are planning to give it a go. We’ll keep you posted.