Collection: Japanese Umeshu/Yuzushu (Plum Wine)

Japanese umeshu plum wine is a traditional Japanese liqueur made from steeping ume plums in shochu, a distilled spirit, and sugar. The plums used in umeshu are small, green, and sour, and are often referred to as Japanese apricots, although they are not closely related to the apricot.

The process of making umeshu involves washing the plums, pricking them with a fork to allow the flavors to seep out, and then soaking them in shochu and sugar for several months. The resulting liqueur is sweet and sour with a distinct plum flavor and a slightly syrupy texture. It can be enjoyed neat, on the rocks, or mixed with soda water, tonic, or other mixers.

Umeshu is a popular drink in Japan and is often served as a digestif or an aperitif. It is also used in cooking, for example, as a marinade for meats or a flavoring for desserts. The alcohol content of umeshu can vary, but it is typically between 10% and 15% ABV.