Umeshu 梅酒

After harvesting the precious Japanese plums ( ume ) , the preparation of the summer drink can start.

A few plums, sugar, rice alcohol , and let's go for a year of maceration. The manufacture of umeshu traditionally begins in June . So the following summer, we can taste the delicious nectar on the kawayuka , the Kyotoite terraces on stilts. You will of course find it throughout the year in all the izakaya of the country.

So many Japanese people make their own umeshu . This allows you to choose the maceration time yourself, because the longer it is, the more fruity the drink obtained will be. For a light taste, some taste their liquor only 3 months after bottling.

Diluted, dry or with ice cubes , umeshu owes its success to its refreshing properties . Despite its 10 to 15% alcohol , it remains a very sweet and invigorating aperitif ! Experts even claim that it is a healthy drink! Indeed, the citric acid contained in umeshu would improve blood circulation.

In France, you will find relatively cheap umeshu in Asian supermarkets , but for quality alcohol, prefer the internet which will allow you to order the best bottles imported from Japan. Otherwise, many Japanese restaurants offer umeshu in their drink menu, do not hesitate to ask them for advice in order to appreciate the full flavor of Japanese "plum wine".