Umeshu: Difference between revisions
Citation bot (talk | contribs) Add: date. | Use this bot. Report bugs. | Suggested by Abductive | #UCB_webform 2998/3850 |
{{Japanese food and drink}} |
||
(2 intermediate revisions by 2 users not shown) | |||
Line 1: | Line 1: | ||
{{Short description|Japanese liqueur}} |
|||
{{Multiple issues| |
{{Multiple issues| |
||
{{original research|date=November 2012}} |
{{original research|date=November 2012}} |
||
Line 23: | Line 24: | ||
** Shōchū 1.8l |
** Shōchū 1.8l |
||
* After three months in a cold and dark place, it is ready to be consumed (although it is better to wait at least six months) |
* After three months in a cold and dark place, it is ready to be consumed (although it is better to wait at least six months) |
||
Umeshu should be allowed to |
Umeshu should be allowed to mature for at least nine months. |
||
==See also== |
==See also== |
||
Line 45: | Line 46: | ||
[[Category:Plum dishes]] |
[[Category:Plum dishes]] |
||
{{Japanese food and drink}} |
|||
{{Distilled-drink-stub}} |
{{Distilled-drink-stub}} |
||
{{Japan-cuisine-stub}} |
{{Japan-cuisine-stub}} |
Latest revision as of 17:32, 2 February 2024
This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
Umeshu (梅酒) is a Japanese liqueur made by steeping ume plums (while still unripe and green) in liquor (焼酎, shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki. Varieties are available with whole ume fruits contained in the bottle, and some people make their own umeshu at home.
Japanese restaurants serve many different varieties of umeshu and also make cocktails. Umeshu on the Rocks (pronounced umeshu rokku), Umeshu Sour (pronounced umeshu sawa), Umeshu Tonic (with tonic water), and Umeshu Soda (with carbonated water) are popular. It is sometimes mixed with green tea (o-cha-wari) or warm water (o-yu-wari). Umeshu can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter.
Umeshu can be made either from real plum fruit, or using additive flavours and perfumes to emulate the taste of plums. Umeshu which is made from exclusively plum fruit (without additives) will be labelled as Honkaku Umeshu and will typically be made only from ume fruit, sugar, and alcohol.[1]
Homemade umeshu[edit]
- Main ingredients include:
- Traditional recipe:
- Ume fruit 1 kg
- Sugar 500g–1 kg (rock/cubes)
- Shōchū 1.8l
- After three months in a cold and dark place, it is ready to be consumed (although it is better to wait at least six months)
Umeshu should be allowed to mature for at least nine months.
See also[edit]
- Suanmeitang, Chinese plum beverage
- Maesil-ju, Korean plum wine
References[edit]
- ^ A Simple Guide to Plum Wine, 3 September 2018, retrieved 19 May 2020