Umeshu: A Japanese Fruit Liqueur
Late May to June – season for making umeshu (plum liqueur)
Recently, when I go to the supermarket, I see empty bins, packs of sugar (rock), liqueur packs and ume (Japanese apricot) fruit being displayed near the entrance. Only then I’ve learned that from late May to June is season for unripe ume and so it is also a good time for making umeshu, a Japanese liqueur. Those items that I just mentioned are the basic ingredients.
Umeshu (Plum Liqueur) Product
Once in awhile, whenever I feel drinking, I would buy a bottle of umeshu. This is one of the umeshu products that I usually buy. It’s available in supermarkets ― even convenience stores.
Kishu, umeshu product from Choya
Kishu’s product label
“mi made oishii” (the fruits are delicious, too) ―
Oops, already half-way in just few days!
It has ume fruits inside and it’s mutenka, meaning it’s free from additives. For the tax-excluded price of 1,106 yen (about $11, as of the time of writing), it’s a little expensive compared to other products but with ume fruits plus it’s additive-free, well, I thought, it can’t be helped.
On its label, it indicates the following information:
– Alcohol content: 14%
– Contains 720ml of umeshu with 100ml of ume fruits
– Ingredients: ume (100% domestic product from Wakayama Prefecture), sugar, distilled alcohol and honey
Drinking alcohol during pregnancy or breastfeeding may cause harmful effects to unborn babies and infants.
Instruction – how to open the bottle
Umeshu with ume fruit
Take a bite!
(The taste of the fruit is a bit strong for me, though)
There are different ways to enjoy umeshu. You can have it straight, mixed with water, on the rock, or even mixed with green tea, at room temperature, cold or hot. For me, I prefer to have it with soda water, not sweetened, or cold water since I’m not strong with alcohol. I have even tried mixing it with milk and it turned out like yogurt drink which I actually liked. It has sweet, mild sour taste and aroma smell. Umeshu usually contains 10-15 percent of alcohol.
Benefits of Umeshu
Some of the benefits you can get from drinking umeshu are:
– Reduces fatigue
– Increases food appetite
– Relaxing effect for better sleep
– Contains vitamins and minerals, such as B17, potassium, magnesium, iron, and many more
Ume is abundant with citric acid. Citric acid is known to stimulate production of saliva and gastric fluid, which has a sterilizing effect against bacteria that causes diarrhea and helps increase food appetite respectively.
One of the problems that Japanese encounters every summer is loss of appetite. Drinking umeshu before meal might be a good countermeasure. Umeshu is also recommended for a nightcap, its relaxing effect prepares you for a better night sleep. Of course, don’t drink too much than needed, or else it will give you the opposite effect. It’s also important to note that it’s high in calorie, so large amount of consumption is not advisable.
For external use
Umeshu is also used as medicine for external use. To take advantage of its anti-inflammatory effect, there is an umeshu lotion that you can apply for skin burn and bruises as a compress. And it doesn’t stop there, it helps to soothe dry skin as well. Apply after taking a shower or bath for best result.
Latest posts by ren (see all)
- Japanese Seasonal Food: Fresh Raw Whitebait Bowl - May 19, 2015
- Japanese Hot Pot Dishes - February 23, 2015
- Ghibli Museum in Mitaka, Tokyo – Exploring inside and out - February 4, 2015
In this post, I’m going to tell you about the oldest western food restaurant called “Jiyuken” in Osaka. Opened in 1910, Jiyuken’s retro-flavored appearance is now quite distinctive among newly built shops in the “Sennichimae” arcade in Nanba. The name “Jiyuken” “Jiyuken” can be translated as “The Freedom House”. According to the official website, the […]
As what we can learn from our previous post about kibi-dango, the kibi-dango we can buy from souvenir stores nowadays is different from the original kibi-dango that uses millet as its main ingredient. The Kibi-dango Let’s have a refresher first. Kibi-dango (吉備団子) is the dumpling that is a popular souvenir from the Okayama Prefecture. It […]
Other places to see in Takahashi (2) [Takahashi church] Built in 1889, thanks to donations from Christians. This is the oldest church in Okayama prefecture. In Takahashi, Christian missions were started in 1879, and Christianity rapidly developed after Jou Niijima visited the city the next year. – About Jou Niijima – Jou Niijima was the […]
Oyatsu (2) [My oyatsu on another day] “Takenoko no sato” (Land of bamboo shoots) About 150 yen. This one is a sister product of “Kinoko no yama”. (Mountain of mushrooms) “Takenoko” is a chocolate coated cookie. “Kinoko” has a chocolate cap and a cracker stipe. In Japan, “The battle between the Takenoko party and the […]
Wasabi. Many people like it, many people don’t. How about you? Do you like wasabi? The addicting pungent taste that tickles your taste buds up to your nostrils. If you do, are you sure that the one you are having is really the real one? When buying a paste-form in tubes at supermarkets, I often find it […]
After that nice city stroll, the hunt was on again – the hunt for autumn foliage that is. Earlier that day we started our hunt at northwest part of Kyoto (Kagamiishi Dori) where we found beautiful concentrations of momiji foliage. This time we were set to see one of the best night illuminations in one […]
I sometimes eat onigiri of konbini for lunch or snack. There is a lot of variety of onigiri to choose from and it’s really delicious. Japanese really likes onigiri.The reason is we, Japanese, have been eating this food since childhood. This time, I’ll be introducing “Konbini Onigiri”. Inexpensive One of the good points of konbini […]
In my previous post about osechi, I mentioned that each dish has its own meaning and significance. You can think of juubako of osechi as a box full of one’s desires or wishes for himself or for his families for the New Year. What dishes and how they are arranged may differ in every region or household. Below […]
“Shin-nen akemashite omedetou gozaimasu”, Happy New Year to everyone! How did you spend your year end vacation? I guess, everyone is still in their vacation mode. Did you eat osechi during “sanganichi” (三が日)? How was it? Did you know that each dish has its own meaning and significance? For people who are not familiar with osechi, let me […]
Japan is home to different types of cakes and snacks. Every prefecture has their own version of a snack. One of the popular food in Japan especially during the New Year holiday season is mochi or the Japanese rice cake. The following two tabs change content below.BioLatest Posts harorudo Latest posts by harorudo (see all) […]