Four Ways to Enjoy Umeshu

Umeshu captures the aroma and sweet-sour taste of ume, and how you mix it changes its character. Here are ways to enjoy it through the seasons, and what to know before making your own.

On the rocks

Pour umeshu over a large ice cube. As the ice melts the sweetness opens up and the aroma shifts. Start here to taste the umeshu as it is.

With soda

About 1 part umeshu to 2–3 parts soda water is easy to drink. Chill the glass and soda, and pour gently to keep the fizz — a crisp match for summer meals.

With hot water

In winter, pour hot water into the glass first, then the umeshu; it mixes naturally and releases a soft plum fragrance. Add one of the steeped plums if you have them.

In cooking

A little umeshu in braised meat or teriyaki sauce turns its fruity acidity and sweetness into depth. Heat drives off only part of the alcohol, so take care with dishes for children or drivers.

Making umeshu at home

Japan's Ministry of Agriculture suggests 1 kg green ume, 700 g rock sugar and 1.8 L white liquor (shochu). Wash the ume, soak them for a while, dry them, then layer fruit and sugar in a clean, dry jar and add the liquor. It is drinkable after about three months and mellows with age.

Raw green ume contain natural cyanide compounds, which break down substantially during steeping and maturing.

Japanese liquor-tax rules

Steeping fruit in alcohol technically counts as producing liquor under Japan's Liquor Tax Act. According to the National Tax Agency, it is exempt when done for your own consumption using liquor that is at least 20% ABV and already taxed, provided that:

• grains such as rice or barley (or their koji), grapes and certain other items are not added
• the homemade umeshu is not sold

Steeping in sake or mirin below 20% ABV is not covered by this exemption.

Please drink responsibly. Never drink and drive, and avoid alcohol during pregnancy or breastfeeding.