FRUIT LIQUEURS
These are produced all over Japan, and the most popular is certainly umeshu, plum liqueur. But other fruits are also used in their preparation, such as yuzu, apricot, peach, mikan, etc... Japanese fruit liqueurs are not strictly speaking liqueurs, as they contain an average of only 12% alcohol.

Ume plums: small, acidic green plums found only in East Asia. Their flesh is thick and hard, and they are not eaten as they are, but in culinary preparations. It is from this fruit that umeshu is made.



Apricot: like all the other varieties found in Europe, the Japanese apricot actually originated in China. It quickly became established in Japan, where it has been grown for several centuries, primarily for ornamental purposes. Its fruit is not edible fresh, but is used to make liqueurs known as anzushu.



Yuzu: a highly prized citrus fruit in Japan. Small in size, with an irregular surface, its color varies from green to yellow depending on ripeness. It has a powerful, refreshing fragrance. The yuzu tree is highly resistant to the cold, and can withstand temperatures down to -5°C.



Mikan: the fruit of a mandarin tree that appeared in Japan in the mid-15th century. About the size of a tangerine and smaller than an orange, its skin is easy to peel and the fruit is sweet, low in acidity and generally seedless. Slightly bitter. It can be eaten as is or used to make liqueurs.




HOW FRUIT LIQUEURS ARE MADE
Fruit liqueurs are made by macerating fresh fruit in neutral alcohol, shochu or sake. The alcohol soaks up the fruit's flavors for three to six months, then the mixture is filtered, or not (for “nigori” liqueurs). The liqueur is then made by adding syrup, and sometimes fresh fruit pulp.

 Asahara brewery, umeshu producer

 Manufacture of Japanese liqueurs

 Making Mikan liqueur

Fruit selection for umeshu


HOW TO CONSUME

As an aperitif: Because of their relatively low sugar and alcohol content compared with Western liqueurs (between 10 and 20% alcohol by volume, compared with 24 to 35% for our own liqueurs), Japanese liqueurs are pleasant as aperitifs.

During the meal: In Japanese cuisine known as Kaiseki, liqueurs can easily be paired with a dish, in a carefully chosen harmony. The same can be done in traditional cuisine with plum liqueur to accompany foie gras, or yuzu liqueur with grilled fish.

As an after-dinner drink: a light digestif, as they contain only 12% alcohol on average. They finish a meal well, with a hint of acidity or a slight bitterness, depending on the liqueur in question. They are particularly suitable for ladies who often consider classic digestifs to be too strong.

In cocktails: These liqueurs are very rich in fruit flavors, and make an excellent base for cocktails, some examples of which are given below.

 Cocktail yuzu saké - sake and yuzu cocktail
 Cocktail liqueur d'abricot - apricot liqueur cocktail
   Cocktail liqueur de cerisier - cherry flower cocktail
 Cocktail yuzu et basilic - yuzu and basil cocktail
 Cocktail liqueur mikan


SOME ORIGINAL COCKTAIL RECIPES

ANZUCHU OLD FASHIONED: 2 cl Anzushu - 1 sprig fresh rosemary - 1 dash Angostura bitters - 1 dash orange bitters - 5 cl Nikka whisky From the barrel

MIKANSHU SANGAREE: 4 cl gin - 3 cl red port - 2 cl mikanshu - 1 cl cane sugar

YUZUSHU ROYAL : 3 cl sochu - 2 cl yuzushu - 1.5 cl fresh lime juice - 1.5 cl cane sugar - 12 fresh basil leaves (or Thai)

UME-SHU NEGRONI: 2 cl Campari - 2 cl red vermouth - 2 cl gin - 2 cl ume-shu