|Ingredients||Ume fruit (Japanese plums) / single distillation shochu / sugar|
Reminiscent of rural Kagoshima, a nostalgic flavor umeshu (plum wine / plum liqueur) made from steeping ume fruit* (Japanese plums) in our proud sweet potato shochu.
Suggested Way to Drink
Served with water and/or On the Rocks
Stuff crushed ice in a large glass, pour in umeshu and water. It can also be enjoyed with club soda.
Serve Straight Chilled
Serve it chilled, short drink style.
As a Flavor Enhancer for Mugicha (Roasted Barley Tea)
Add a litte bit of umeshu in chilled mugicha. It revitalizes your body from the summer heat… but no drinking and driving!
Have it Warm in Winter Time
Umeshu oyuwari (mixed with hot water)has a relaxing flavor, a stylish way of serving.
Tips and Additional Background
I was surprised when I came to Kagoshima from outside the prefecture that Kojika’s umeshu (plum wine / plum liqueur) is made from sweet potato shochu. Typically, multiple distilled shochu is used, so I tried making it that way and there wasn’t any twist to it. I washed the ume plums, steeped them in shochu, and aged it with dissolving rock sugar. It tasted heavy and sweet, the same taste my grandparents used to make in rural Kagoshima!