Ume in Japanese life
Ume is said to have come from China very long ago. It is admired for its blossoms and also used for preserved foods such as umeboshi and in folk remedies.
UMESHU · UMESHU
Umeshu, in detail.
What it is, the ingredients, types, ways to drink it, food pairing and how to make it at home, step by step.
At a glance
IngredientsPlums, sugar, alcohol
Green plums steep in alcohol with sugar. It is not fermented; it is an infusion.
CategoryLiqueur
In Japan umeshu falls under “liqueur”, like crème de cassis or limoncello.
TasteSweet and tart
Balance of sweetness, acidity, plum and spirit aroma. The sugar and the base spirit change it a lot.
StrengthRoughly 8–15%
Most commercial bottles sit around 10%, but it varies: always read the strength on the label.
Figures are guidelines and vary by product.
A short history of ume and umeshu
The ume is deeply tied to Japanese life. Here is the background that leads to umeshu.
Umeshigoto
In June, when green plums appear, people make umeboshi, syrup and umeshu: this is “umeshigoto”, a seasonal household task passed down in families.
Records and home habit
Texts from the Edo period are said to mention umeshu, and making it at home has a long tradition. Exact dates vary by source.
Umeshu today
Today breweries, distilleries and plum-growing regions make many versions: sake- or shochu-based, or built around a particular plum variety.
The base spirit changes the taste
With the same plums and sugar, the spirit you steep them in changes aroma and texture.
Neutral spirit (“white liquor”)
Lets the fruit speak. The home-brewing standard, sold at 35% ABV.
Sake
Softer, with a rice note and a lighter result.
Shochu
A sweet-potato or barley shochu adds its own aroma.
Brandy or whisky
Adds cask notes and a rounder body.
Types of umeshu
There is no strict naming rule; these are the common families.
| Type | Character | Good for |
|---|---|---|
| Classic (neutral spirit) | Clean, plum acidity shows | On the rocks, with soda |
| Sake-based | Mellow and light | Chilled, neat |
| Brandy-based | Rich, deep aroma | Neat, sipped slowly |
| Cloudy (nigori) | With pulp, thicker | Chilled, well stirred |
| Brown-sugar | Adds brown-sugar depth | On the rocks or with hot water |
Plums and regions
Plum quality matters. In Japan the harvest runs from late May to June or so.
Green plums (aoume)
Firm, unripe fruit: highly aromatic and ideal for umeshu.
Ripe plums
Yellowing fruit: sweeter aroma and a softer result.
Nanko plum from Kishū (Wakayama)
Wakayama is well known for plums; the large, fleshy “Nanko” variety is famous.
Rock sugar
It dissolves slowly and draws out the plum flavour gently.
Plum varieties and what to look for
Size, aroma and flesh differ by variety.
Nanko-ume
Large, fleshy fruit widely used for umeshu and umeboshi. Wakayama is the emblematic region.
Shirokaga and others
Relatively firm with a clean aroma, it is said. There are also small, strongly scented varieties.
What to look for
Pick firm, deep-green fruit without blemishes. Yellowing fruit gives a sweeter-smelling liqueur.
Reading the label
On a commercial bottle the label gives a good idea of the taste. Here is what to look at.
| Where to look | Typical wording | What it tells you |
|---|---|---|
| Ingredients | Ume, sugars, brandy, brewer’s alcohol… | Under Japanese labelling the order is generally by decreasing amount. Check whether ume comes first and what the base spirit is. |
| Additives | Acidulants, flavourings… | If you prefer none, look here. |
| Alcohol | ○ % vol. | Lower works for mixing, higher for sipping neat. |
| Origin and producer | Japanese ume, Wakayama-grown, brewery name… | A clue to the plum’s origin and the maker’s style. |
| Sweetness and fruit | Sweet / dry, amount of fruit… | Some products state it; if not, try a small bottle first. |
How the taste changes with ageing
Umeshu changes gradually from the day it is jarred. Timings are rough guides.
| Time | Colour and aroma | Taste |
|---|---|---|
| About 1 month | Pale yellow, green-plum scent | Sharp acidity, still young |
| About 3 months | Golden | Plum flavour develops; ready to start |
| About 6 months | Deepening colour | Mellower and better balanced |
| About 1 year | Amber | A rough point to remove the fruit; flavour settles |
| 2–3 years or more | Deep amber | More complex aroma; a matter of taste |
How to drink
Being sweet, diluting it makes it easier to drink with a meal.
| Style | Rough ratio | Character |
|---|---|---|
| On the rocks | Pour over ice | Keeps aroma and sweetness |
| With soda | 1 part umeshu to 2–3 soda | Light and refreshing, good with food |
| With water | 1 part umeshu to 1–2 water | Gentler and less heavy |
| With hot water | 1 part umeshu to 1–2 hot water | Warming; for winter |
| Neat | Small glass, small pour | As an after-dinner drink |
Adjust the ratios to taste.
Serving ideas with ingredients found in France
No Japanese ingredients needed: all of this can be bought in a supermarket. Amounts are guidelines.
Umeshu soda
In a glass with ice: 40 ml umeshu and 80–120 ml sparkling water (Perrier, Badoit, San Pellegrino…). Stir gently and add a squeeze of lemon.
Umeshu tonic
40 ml umeshu, 100 ml tonic water and ice, with a lime wedge for freshness.
Umeshu kir
Like a kir: 100 ml of dry white wine or crémant (Crémant de Bordeaux…) with about 20 ml umeshu instead of crème de cassis.
Umeshu ginger
40 ml umeshu with 80 ml ginger ale or ginger beer and a lemon slice.
Hot umeshu
50 ml umeshu with 100 ml hot water; a slice of ginger warms you up.
Over vanilla ice cream
One or two teaspoons of umeshu over vanilla ice cream; add chopped fruit from the jar for a quick dessert.
Pairing
The sweet-tart profile suits rich or salty dishes.
Karaage and fried food
With soda it cuts through the oil.
Gyoza and Chinese dishes
The acidity works with sauces and richness.
Cheese and cured ham
A sweet–salty pairing that fits a French table too.
Vanilla ice cream
A little poured over makes a quick dessert.
Versus sake and wine
It is sometimes called “plum wine”, but it is made differently.
| Item | Umeshu | Sake | Wine |
|---|---|---|---|
| Method | Plums steeped in alcohol | Rice and koji fermented | Grapes fermented |
| Main ingredients | Plums, sugar, alcohol | Rice, koji, water | Grapes |
| Category | Liqueur | Brewed | Brewed |
| Sweetness | Usually sweet | Sweet to dry | Sweet to dry |
Compared with French and Italian liqueurs
Steeping fruit in alcohol and sweetening it is an idea shared with European liqueurs.
| Item | Umeshu | Crème de cassis | Limoncello |
|---|---|---|---|
| Fruit | Green ume plum | Blackcurrant | Lemon zest |
| Strength (rough) | About 10–15% | About 15–20% | About 25–30% |
| Taste | Sweet-tart, plum aroma | Rich and sweet, berry notes | Strong citrus |
| How to use | Rocks, soda, kir-style | Kir and cocktails | Chilled after dinner |
Making it at home
A long-standing Japanese home recipe: few ingredients and few steps.
| Ingredients (approx.) | Amount |
|---|---|
| Green plums | 1 kg |
| Rock sugar | 500 g–1 kg (to taste) |
| Neutral spirit (35% ABV) | 1.8 L |
- 1
Wash the plums
Choose unblemished fruit, wash and dry thoroughly.
- 2
Remove the stems
Use a skewer to remove the stems.
- 3
Fill the jar
Layer plums and rock sugar in a sterilised jar.
- 4
Pour in the spirit
Pour in the spirit and store in a cool, dark place.
- 5
Wait
Gently swirl the jar now and then. Drinkable at about 3 months; mellower after 6–12.
In Japan, home-making is allowed on conditions such as not selling it and using spirits of at least 20% ABV. Rules differ by country, so check your local rules. Do not eat raw green plums or their stones.
An umeshu recipe made in France
Even without Japanese ume or white liquor, you can make it with what is sold in France. Getting the plums is the hard part, so here are the substitutions first.
| In Japan | In France | Where to find it and notes |
|---|---|---|
| Green ume | Fresh green ume (Japanese grocer), frozen ume, or firm plums | Some Japanese grocers get them around June (ask). Otherwise small, still-firm plums (mirabelle, Reine-Claude…) work, with a different flavour. |
| Rock sugar | White sucre candi | Supermarket sugar or baking aisle. Plain granulated sugar works too but dissolves faster. |
| 35% white liquor | Vodka (37.5–40%) or white fruit spirit (≈40%) | Supermarket or wine shop. A higher strength extracts faster and tastes stronger. Check the strength on the label. |
| Jar | Jar with a seal (Le Parfait, Weck…) of 1.5–3 L | Supermarkets, DIY and kitchen shops. Scald and dry thoroughly. |
| Skewer | Wooden picks or toothpicks | To remove the stems. |
- 1
Ingredients (one 3 L jar)
1 kg green plums (or firm plums), 500–700 g sucre candi, 1.8 L vodka (37.5–40%) or white spirit.
- 2
1. Wash and dry
Choose unblemished fruit, wash and dry very thoroughly; leftover moisture invites mould.
- 3
2. Remove the stems
Remove each stem with a wooden pick.
- 4
3. Fill the jar
In a scalded, dried jar, alternate fruit and sugar.
- 5
4. Pour in the spirit
Pour in vodka (or white spirit) to cover the fruit, close and store somewhere cool and dark (a cupboard).
- 6
5. Swirl now and then
For the first couple of weeks, swirl the jar now and then to dissolve the sugar.
- 7
6. Wait, then remove
You can start around 3 months; it mellows after 6–12. Plums break down faster than ume, so taste and remove the fruit at 3–6 months if needed.
- 8
Without alcohol: ume syrup
Layer 1 kg green plums and 1 kg sucre candi in a sterilised jar. The syrup forms in 1–2 weeks; dilute with water or sparkling water.
These amounts and timings take the guidelines usually given in Japan and apply them to ingredients sold in France; results vary with the fruit and sugar. Rules on selling or serving home-made alcohol differ by country, so check locally. Do not eat raw green plums or their stones.
When something looks off
Things that look worrying, and what to do. If in doubt, trust your nose.
| What you see | Likely reason | What to do |
|---|---|---|
| Fruit floats | The sugar has not dissolved yet | Swirl the jar so the fruit stays covered |
| Cloudy or white sediment | Can come from plum extract or sugar | With no off smell or mould it is usually harmless |
| Wrinkled fruit | The fruit has released its water | A natural change |
| Bitter or harsh | Fruit left in too long, or the stone’s influence | Remove the fruit at around 1 year |
| Mould or off smell | Insufficient sterilising or drying | Do not drink; next time sterilise and dry carefully |
| Too sweet | Too much sugar | Dilute with sparkling water or ice; use less sugar next time |
Fruit taken out of the jar can be eaten in small amounts, with ice cream or chopped into a cake. Do not eat the stone.
Buying in France
You can find it in Japanese grocery stores and online. Names vary, so read the label.
Names
Often “umeshu” or “Japanese plum liqueur”. “Plum wine” is a common English nickname.
Strength and sugar
Pick one that states strength, sugar and base spirit.
Storage
Once opened, keep it cool and dark or refrigerated and drink it reasonably soon.
Drink responsibly
Sweet and easy to drink, but it is alcohol.