Plum Wine

Also known as Umeshu, Plum Wine comes from Japan, with 'ume' being the Japanese word for plum and 'shu' which translates to alcohol. Rich and earthy in its undertone, instead of fermenting the fruit, plum wine is made through steeping plums in alcohol.

It’s also easy to make at home. Simply add some sugar and plum to your base alcohol, and store in a cool, dark place for at least three months. Experts recommend waiting up to nine months. It has a liquor content of 10-15% and is a common household drink in Japan.

The mention of Japanese Plum Wine can be found in the 1695 text Honcho-Shokkan (The Culinary Mirror of the Realm), which upholds the drink’s medicinal properties. These include relieving sore throats and aching muscles, improving one’s appetite, helping fight colds, and more.

While the authentic beverage is called Honkaku Umeshu, a synthetic Plum Wine is also produced using artificial flavours, and is called Gosei Umeshu. While the latter is considered of a lower quality, its production has increased over the past two decades.

A very versatile drink, it can be consumed in different ways: warm or on the rocks, on its own or with soda or tonic water, plain or diluted with water, and even mixed with tea and cocktails. It also comes in several different varieties, like Choya Ume Blanc, Choya Umeshu, Choya Kokuto Umeshu, and more. It’s mostly drunk on special occasions, during brunch or before dinner.