As we enter the plum harvest season, it's time to take a look back at Japan's best-known liqueur, umeshu! Fragrant, sweet and tangy, it has conquered palates and hearts far beyond the archipelago. Discover its origins and manufacturing secrets. Find out more about our selection and our tasting tips.

The main ingredient in umeshu is... the ume, a small green plum found only in East Asia and originally from China. It only appeared in Japan in the 3rd century, where it was first consumed in the form of umeboshi, a salted plum renowned for its medicinal benefits. The fruit has thick, firm flesh and a tangy, slightly bitter taste. It is not eaten raw, but used in a variety of culinary preparations. The first written mention of umeshu dates back to the end of the Edo period (1603-1868). At that time, Japanese families began to prepare it by hand and use it as a natural remedy for various ailments.

The production of umeshu is still practiced in the home today, but has of course been professionalized to produce a host of different products. It begins with the harvesting of green plums in June. The plums are washed, stalks removed and placed in a jar in alternating layers with sugar. They are then covered with 35% to 40% alcohol, usually shochu. The whole is hermetically sealed and stored at room temperature, away from light, for three months to a year, to allow the aromas to solubilize in the alcohol. Most producers choose to filter the umeshu at the end of maceration, removing plums and sediment. However, this last step can be omitted, depending on the desired result. Finally, the umeshu is bottled. It is ready to be enjoyed. It is not uncommon for some to be stored for a few months or even a few years longer, to further enrich the aromas.

The plum varieties used to make umeshu are diverse, each with its own characteristics. These include:

Nankobaï, highly prized in Japan, particularly in the Wakayama region. It is prized for its tender flesh, high citric acid content and intense aroma. It produces a well-balanced umeshu, both sweet and slightly acidic.
Shirokaga, grown mainly in Kanto. A large plum with firm flesh and a subtle aroma. Often used for delicate umeshu.
Bungobaï, a cross between ume and apricot. It brings a fruity sweetness and apricot-like fragrance to sweeter, less acidic liqueurs.

umeshu lends itself to a variety of tasting occasions. As an aperitif, it can be enjoyed chilled, plain or on the rocks. But it's most remarkable when used in cocktails. And the possibilities are endless! umeshu can also be enjoyed with meals, pairing with richly flavored dishes such as foie gras or certain game dishes. Last but not least, umeshu is a surprisingly light digestif: with its relatively moderate alcohol content, sweetness and fruity notes, it's a wonderful alternative to higher-alcohol digestifs.

We constantly offer some fifteen different umeshu, from our best-seller Nigori Umeshu to the more original Seifuku Umeshu, made from awamori, and the chic Yukyuno Umeshu, made from 4-year-old sake.
Our Umeshu collection available online.

A very special product: Amabuki Umebosi
Special because it's made not from fresh plums, but from umeboshi, the salted plum mentioned in the introduction. Its taste is surprisingly acidic, with a characteristic saltiness and subtle sweetness. Tasted neat, it makes an excellent table companion, pairing well with fried chicken karaage or smoked duck breast. But the best way to enjoy it is undoubtedly in a simple cocktail, the “Umebosi Sour”: one shot of liqueur diluted with three shots of sparkling water. A refreshing, well-balanced drink.