What is Japanese ‘Plum Wine’? A Beginner's Guide to Umeshu

Has this ever happened to you? You love Japanese food. Sushi, ramen, gyoza, and katsu make your mouth water and your tummy rumble. You potter on down to your favourite local Japanese restaurant, sit down with the all too familiar menu and find yourself pursuing the delights of the drinks menu. Something new catches your eye on the menu, it might be listed as ‘plum wine’. You ask yourself: what on Earth is Japanese Plum Wine? So you order. A delightfully sweet, tart and elegant beverage finds its way to your table, and you’re hooked! 

Whether you fall into the above category or you're simply an enthusiast for the wonderful niche spirits and liqueurs of the world, today we ask the question, What is Umeshu? Commonly referred to as Japanese Plum Wine, although that’s not really an accurate descriptor. Let’s dispel some myths, find out if it's for you, and hopefully introduce a whole new world of delightful drinks.

Is Umeshu For You? 

Umeshu covers a wide scope of flavours, but there are still things you can expect that might help answer if this is even for you. After all, nobody wants to spend money on things they ultimately will not enjoy. Here is a baseline list that might help you make your mind up. Umeshu is for you if: 

• You love some bubbles. 

• You enjoy dessert wines - since Umeshu is actually a liqueur, it’s quite sweet.

• You enjoy notes of exotic fruits and citrus - and, obviously, plum. 

• You’re looking for something new to spice up your drinking life. 

• You love exploring the flavours of different cultures. 

Umeshu for Beginners

The first notions of Umeshu date back around 300 years - relatively recent in the scope of drinks history - and are found in an incredibly old Japanese cookbook. The exact history is a mystery, however it’s safe to assume that the above-mentioned time-frame is about right, as sugar was a commodity only for the rich in those times in Japan. As such, only the wealthy would be drinking anything with sugar. Umeshu can actually be traced further back in China, where plum liqueurs were a well established elixir. 

It’s worth noting that while Umeshu is commonly referred to as “Plum Wine”, the production method is not a wine at all! Umeshu is actually a liqueur, but it certainly can be, and often is, drunk like wine.  It can easily be made at home, and is a household staple for many Japanese families. Different regions have their own traditional recipes, and there is plenty of scope for experimentation, unlike certain other liqueurs and wines that have very strict rules about their creation.

Umeshu is made using unripened “ume” plums and sugar, and then steeped in a pre-made liqueur. Anything can be used, however potato-based shochu is most common for household recipes. They’re then fermented in airtight containers until ready to serve. Did you know? Ume fruits are actually poisonous if eaten raw, but completely safe to consume once fermented.  

Common UMESHU Terms and Phrases you Should Know

It is common to add other fruits to get more complexity, and these additions will be labelled on the bottle. As is the case with many Japanese spirits and liqueurs, labelling terms can be complicated. We’ve broken down the terms you’ll find on Umeshu bottles: 

Nigori: These Umeshu are unfiltered, which essentially just makes them cloudy. Expect these to be a little bolder, and a smidge funkier.

Genshu: Genshu is a particularly intense, rich form of Umeshu that has no added water.

Koshu: Like many good wines, spirits and liqueurs, Umeshu benefits from ageing. Koshu simply means that it’s been aged. This adds depth, complexity and mellows out some of the harsher flavours.

Sparkling: This is self explanatory, but sparkling Umeshu is delightfully bubbly and rivals even the liveliest natural wines. 

Umeshu can be enjoyed neat, over ice or in cocktails. Best served chilled, straight out of the fridge.

Five Bottles of Umeshu to Start you off

So now you know what to look out for! But where to start your Umeshu journey? Read on!

Gekkeikan Umeshu

This bright, bold Umeshu uses fully ripened ume plums (an uncommon production method) to create a delightfully sweet Umeshu completely free from any bitterness. Super citrus-forward, peachy and sweet without being too syrupy. Gekkeikan use Sake as the base for their Umeshu, and delight in providing truly unique liqueurs that can be enjoyed in cocktails or as an aperitif. 

Size: 450ml
ABV: 19%
Where to Find: Japan Centre - £17.95

Umenishiki Umeshu

Made and bottled in the Ehime prefecture of Japan, Umenishiki pride themselves on their locally sourced ingredients and high quality Ume Plums to make only the best products. A beautiful and elegant Umeshu with bold fruity aromas and a deep colour which only hint at the delights that await the palette - bright, rich plums, exotic fruits and Sakura blossom. A particularly delightful sipper mixed with soda for a refreshing low ABV cocktail. 

Size: 300ml
ABV: 7.5%
Where to Find: Japan Centre - £8.99

Nakatashokuhin Umeshu with Yuzu Citrus

By now you’ve learnt how creative you can get with Umeshu. A fine example of that is this extra tart Umeshu made with Kishu plums and the traditional Japanese citrus fruit of Yuzu. This easy-sippin’, mildly sweet and refreshing Umeshu is also balanced with malted rice to create a more mouth fulfilling texture and deeper flavour. Perfect for cocktails! Try making a traditional spritz cocktail with prosecco, soda and this Yuzu Umeshu. 

Size: 300ml
ABV: 12%
Where to Find: Japan Centre - £14.69

Umenishiki Umeshu with Whole Ume Plums

Want to dip your toes in Umeshu? This deeply inexpensive sample bottle might be just the place to start! This adorable bottle actually comes with the ume plum inside for you to enjoy, which further contributes to the extra intense sweet and sour flavour to be found inside. Don’t be put off by how small this bottle is, it’s actually of the highest quality and free from artificial sweeteners! 

Size: 110ml
ABV: 14%
Where to Find: Japan Centre - £4.88

Hakutsuru Umeshu

A best-selling bottle on Amazon, Hakutsuru is a fantastic full-sized bottle of Umeshu to share with friends and get you started with Umeshu. Made using traditional pickling techniques and boasting decadent aromas and a full-bodied, fruit heavy flavour. A perfectly sweet umeshu that hits all the beats one might expect from a high quality Umeshu, without the high quality price tag. 

Size: 750ml
ABV: 12.5%
Where to Find: Japan Centre - £15.45

Looking to explore more niche wines? Perhaps something a little more dry, organic and with an ancient history? Check out this article all about orange wine.

By Miley Kendrick 

What is Amaro and How Do You Drink It?

“Horrid, medicinal, disgusting,” and many more colourful descriptors and phrases are commonly used when someone is trying their first amaro liqueur. But, for those more accustomed to bitter flavours and strong herbaceous botanicals, this category of liqueurs can be a wonderful journey through location and history.

Though this category often inspires uncertainty in those not used to bitter flavours, it is said that the amaro category is the largest and most numerous category in the world. So numerous, in fact, that anytime an attempt is made to count the number of bitter liqueurs on the market, it is almost immediately rendered insufficient by the release of several new variations in several different countries. Luckily for us, we won’t be taking on that impossible task. Instead, we’re going to get to the bottom of what amaro actually is and the different ways you can enjoy it. Let’s go.

What is Amaro?

Amaro, translating to “bitter” in Italian, is the umbrella term for a category of liqueurs. Though the category itself has no official definition, it is best explained in most basic terms as a wine or spirit infused with bitter or herbaceous botanicals and some amount of sugar to offset some of the bitterness and occasionally aged. 

This category therefore encompasses traditional amari but also vermouth, popular red bitters, aromatized wines, krauter liqueurs, and more. Historically, these liquids were produced to capture and preserve flavours and effects of herbs. This was done medicinally, like many flavourful alcohol-based creations, but also it was done for perfumery and for the sole purpose of enjoying and imbibing.

Many of the most well-known amari - the plural of amaro - have historically been produced in Italy but several countries like Germany, France, Spain, Poland, Jamaica, and most recently the US, have a strong tradition of bottling bittersweet blends. Interestingly, a beautiful element of this category is liqueurs coming out of different regions will often use locally sourced herbs and botanicals creating a picture of the place and a connection to the location. Some globally famous amaro brands are Jägermeister, Campari, Aperol, Fernet-Branca, Suze, Cocchi, etc.

Amaro vs Bitters?

The amaro category is made up of alcoholic bitters often included in cocktails. However, confusingly, the category does not include what the English speaking world calls “Bitters” or “Cocktail Bitters” - the small bottle, a concentrated cocktail accentuating ingredient that is usually administered in dashes. These are an entirely separate category of ingredients that, unfortunately, are referred to using the same word. To offer a quick differentiation, cocktail bitters are legally deemed as a non-potable bittering ingredient, whereas the amaro category includes only the legally potable liqueurs. The legal definition of potable - and determination process thereof is the subject of many a detailed legislation and an entirely separate article.

Amaro vs Aperitif vs Digestif?

The terms aperitif and digestif are the source of lots of confusion specifically in the conversation around the amaro category. This is due to the fact that they, too, do not have officially designated definitions. The confusion is exacerbated by many brands marketing themselves as one or the other. The words were originally applied to this category because of the evolutionary response to bitterness in regards to digestion. The human body naturally reacts to bitterness in a way that aids and speeds up digestion. So these liqueurs have been enjoyed throughout history either pre- or post-degustation with the hopes that they would not only be delicious but also beneficial and healthy along the way.

How do you drink Amaro?

As guided above, a new spirit category is best introduced through trying the individual elements on their own. However, understandably, that is often too jarring or bracing for many alcohol enthusiasts. If this is the case, stretching the liqueur with water or soda will help open up the flavours. But also, cold water or carbonation can increase the intensity of some of the bitterness or medicinal qualities.

As the cocktail renaissance continues on and expands from the cities into more remote areas, the demand for more complex and interesting flavours has increased. The flavour profile of the amaro category lends itself beautifully well to the creativity of cocktail creators and innovators. For anyone that has dipped toes into the cocktail world, it is likely tomorrow has already been a significant part of that drinking journey. Amari makes appearances in many many of the most popular classic cocktails like the Negroni, the Aperol Spritz, and the Manhattan.

Which amaro should you buy?

Choosing which amaro to buy is certainly the most difficult challenge in the process to familiarize oneself with the category. Because each expression varies so vastly from the others, it will often be difficult to discern how each spirit will taste. The best strategy for acclimating yourself to this bitter category is to visit and trust a local bartender. Tasting these carefully and slowly one by one is the best bet to exploring and finding out which expression has the right balance of bitter and sweet. It will also be a lower stakes way to get to know the different botanicals used in different regions and productions of amari. This category is numerous and expansive, and surely contains something for everyone.

No matter the taste profile desired, there will be something to fit every palate. There are amari for people who like sweet and fruit-forward. There are amari for the most bitter-loving, medicinal-flavoured enthusiasts. The wine-based amari can be enjoyed over ice on a patio. The spirit-based, baking-spiced amari can warm up a winter evening. For every occasion and flavour desire, there is something in the category appropriate for every need and occasion. 

What if I don't like bitter flavours? 

How have you gotten this far in the article? You poor thing, here, go check out The Best Brand or maybe our Summer Cocktail Guide?

By Zach Sapato

From Zero to Hero: Two of the Best No and Low Drinks

Words by Colin Hampden-White

There are quite a few no and low drinks on the market at the moment, so many in fact that it is beginning to get hard to find the good and interesting ones. We are becoming more discerning and are wanting not just no and low, but healthy ingredients too and so organic products are being sought after more and more.

I have recently found two such products. One a no alcohol product which is great by itself and the second a lower alcohol product that goes incredibly well with the first.

Let me introduce you to Archibald Tonic and Folle Envie Aperitif. Both hail from France and both can be drunk very well by themselves, but where they really come to life is together.

Folle Envie is made from organic grapes and is only 11.2% so when the two are mixed together, they create a delicious long low alcohol drink.

Archibald tonic is made not from Quinine but from Gentian root and is produced like a gin using a century-old copper still in the south west of France. It makes a great non-alcoholic drink in its own right. Gentian is a flowering plant found globally and has a natural bitterness which helps with digestion. The Gentian is macerated while the juniper is distilled separately. The two are combined with water from a local spring in Cognac and then finally distilled. This process produces a complex tonic with aromas of orange citrus and a smoky herbaceous note with a subtle bitter touch. Should you want to make a classic G&T, these flavours enhance rather than obscure the flavour of any gin used. As well as being organic, this tonic has even more to prevent it from harming the planet. The labels are made from recycled sugar cane fibre and printed using vegetable ink. It is being used by some great chefs including Alain Ducasse and Anne-Sophie Pic, and you can find them in the Trinity and Portland UK Michelin restaurants. Why not try a distilled tonic water to go with your distilled gin!

Folle Envie, as well as going very well with Archibald Tonic, can also be drunk by itself (I’d suggest on the rocks), and it makes a very good wet martini. Created by Estelle Sauvage using an old recipe from her great grandmother Zelda, this aperitif is very versatile.

Organic grape must from the Charentine wine region is used as a base, and dried lemon rind is then distilled and macerated to give fresh zesty flavours as well as sweetness. This is then combined with macerated cardamom pods before a final distillation. This gives a fresh and fruity drink with plenty of complexity. All the ingredients are organic and like Archibald tonic the labels are made from recycled sugar cane fibre and printed with vegetable ink.

These are two of the best new no and low alcohol products being brought into the UK at the moment. They are not just tasty but can both be used in multiple styles of drinks to give pleasure at many percentage points. I’d suggest starting at zero and working your way up!

Check out our other no-low drink discoveries here and one of our favourite low-alcohol beers here