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Choya Plum wine"original" 750ml

£9.9£99Clearance
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The difference is in the way it is prepared. This umeshu is also made by steeping the ume plums in Suntory’s Yamazaki brand whisky barrels. Besides this, brandy is added to adjust the taste. After a year, you can finally get to enjoy your plum wine. The flavor and fragrance of the plum wine ripen as itages, so make sure to store in a cool, dark place for years to come! You might want to start making two batches if you can’t stop drinking it. 😉 There’s no doubt that many of us who’ve never tried sake are still familiar with Kikkoman, the global producer and distributor of products across the spectrum of Asian cuisine. It makes sense, then, that they would also have an umeshu product as well. Their 12.5% ABV plum wine is rich and sweet, and has probably been the first glass of umeshu for many around the world. Hakutsuru Brewing Company Many people don’t realize that Umeshu is made from two words. “Ume” stands for fruit, while “Shu” is a Japanese word for liquor. In most cases, Umeshu is translated as plum wine. But that is not the most proper translation as Ume is a particular fruit tree known as Prunus Mume. It is related to both plum and apricot, but it is not the same. Therefore, the best translation is Ume liquor. #6 Umeshu is more than just a beverage One of six principles held closely by Sawanotsuru is “Sake is not something to make but to nurture.” Made of 100% Nanko Ume from Wakayama Prefecture (the finest plums in all of Japan) and brewed with Miyamizu (one of the three famous water sources of Japan), you can experience their nurturing style in this plum sake.

It probably shouldn’t surprise you that beverage juggernaut Suntory makes umeshu. This Japanese producer, famous for their spirits, brings things full circle by lending their art to the traditional Japanese drink of umeshu. Their 17% ABV Yamazaki Distillery Reserve Suntory Umeshu adds vanilla notes to the complex fruit of their umeshu by way of whisky barrel aging. Fu-Ki May 2018 (12 months!) – To make the video above, we opened and tasted the plum wine, which is why the wine is slightly reduced. 🙂 What To Do with the Spent Plums in the Umeshu? The bottle’s hue shows off the whole, green plums inside; and upon observing the texture of the plums, one might be reminded of an unusual, wrinkly olive. But don’t be mistaken and don’t be foolish to dismiss the luscious plums inside! When you pour, you’ll see that the sake also exhibits a light amber shade, and when you taste it, you’ll want more! With just the right amount of sweet, sour and tart, this works well as a “bridge” sake for beginners. This sake was so enjoyable as it was, I didn’t feel the need to experiment much with temperatures this time. I enjoyed it on several occasions as an aperitif and for dessert, and for our recent celebration of Lunar New Year, we tried it with a homemade Cantonese-inspired lobster dish which was a phenomenal pairing! Enjoying a restaurant-like meal at home is easier to do when you have the perfect drink to pair it with! | Photo by @thesakemom. With a history as rich as this one, you must be excited to find out where you can try it out, or buy a bottle of your own. Read on to find out about the best restaurants to go for an authentic Umeshu dining experience and the best brands from Japan. How Do You Drink Umeshu? Umeshu is a popular drink of Japan

The end product has an alcohol content of about 15% and is usually sweet and sour, making it really easy to drink. This makes it a popular choice among people who are not used to drinking many alcoholic beverages. Not only that, you can make your Umeshu at your home, but you can also offer it to your restaurant or bar. However, there are certain limits to how much of Umeshu you can offer and sell at your restaurant or bar. But if it just for you and your purposes only, then you can make as much as you like. Conclusion While anything in excess, particularly alcoholic beverages, can be unhealthy, umeshu has been touted over the centuries in Eastern Asia for a wide variety of medicinal effects. All over the world, alcohol is used to extract medicinal components from all manner of fruits and plants, and umeshu is no different. It may be different in that it is the most delicious “medicine” I’ve ever tried. Suiryu Umeshu (睡龍梅酒) is made by Kubo Honke Shuzo (久保本家酒造) which is a brewery established in Nara prefecture in 1702. Ume plums cannot be eaten raw because they contain a tiny amount of poison. Plus, they are incredibly sour. So people either dry them up, make them into jam, soak them in vinegar, or soak them into liquor, which is Umeshu. When mixed with liquor, there is a zero chance of poisoning. #1 Anyone can make their Umeshu at home

The wine is an offering from a well-known Japanese company, the Godo Sushei company ltd. They have been making Umeshu since 1924. The word Fu-ki literally translates to rich and noble, which describes the experience of the wine. The plums used in its production provide a perfect balance of sweetness and tartness, resulting in a well-rounded and enjoyable taste. Drinking moderate amounts of wine can bring a ton of health benefits. That’s also the case with Umeshu. Umeshu is known to provide relief from exhaustion and constipation. It contains plenty of calcium and minerals. Umeshu prevents diarrhea and is very stimulative for your appetite. So you get a bit tipsy and healthier, all in one. #3 Markets sell two types of Umeshu These raw green plums are not edible as they are too tart and bitter (also if you eat too many of them, it is said you’ll likely have a stomachache). We only take the extract of the fruits by fermenting them with lots of sugar or salt. Where to Get Ume Plums Umeshu is made as a beverage. But once you are done drinking, you can also eat the plum. Plum’s inherited sourness and the sugar combine into a tasty delicatessen. One bite and all that will burst into your mouth. #5 There is no expiration date on Umeshu

5. Suiryu Umeshu

It is a stronger version of the last product on this list, so if have tried the last one and felt that you like a stronger sour drink, then this might be the perfect option for you.

Umeshu can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter. The first drink that comes to mind when someone mentions Japan is Sake, at least in the past. Nowadays, Umeshu is Japan’s most popular drink. It’s not like Sake is out of the picture, but Umeshu has overtaken Sake as the most popular drink among the locals. #7 Umeshu consists of two words Moonstone “Plum” is one of just three varieties of fruit-flavored junmai ginjo sake made in the Oregon production center of SakéOne, where they have been brewing sake since 1997. Their clean and sturdy sake serves as the base for a number of novel fruit-infused brews, which also include “Asian Pear” and “Coconut Lemongrass.” Their “Plum” variety carries a hint of almond on the nose, and with only 7% ABV, you can have a bottle to yourself and live to tell the tale. Embrace the variety and the seasons Produced by Suntory, a renowned distillery with a long-standing reputation, this plum wine captures the essence of Japanese plums in a bottle.

Variations

In Japan, we have a liquor called “White Liquor” (ホワイトリカー), whichwe use for making plum wine or fruit wine. If you can’t find it, don’t sweat it and use shochu or vodka. Sapporo Otokoume Sour (サッポロ男梅サワー) is a product made by the beverage company Sapporo. Just like the last product on this list, this is not technically an umeshu, but it is an “umeboshi sour”, meaning that the ingredients are: shochu, club soda, and umeboshi. In fact, some scientific texts refer to Prunus mume as Japanese apricot even though the tree originated in southern China. Various forms of ume-based drinks exist in many countries where the fruit grows. Korea has maesil ju, with a soju base and added honey instead of sugar. In Taiwan, wumeijiu adds oolong tea and smoked plum into the mix. In many ways, the question “What is plum wine?” is similar to the often-asked question “What is rice wine?” Is plum wine sweet? As mentioned previously, wine refers to an alcoholic beverage produced by simple fermentation of the sugars that are present. There is generally no fermentation happening in the production of umeshu; it is rather a process of extraction. The steeping of the sour ume in alcohol and sugar pulls juices and nutrients out into the liquid, which, over time, develops into the balanced liquid that we know as umeshu. Typically, the plums are left to steep for around six months or until the flavors come into balance. How to make homemade plum wine/umeshu The raw plums are marinated and fermented in sugar and salt to dissolve the bitter taste. This extracts the rich Ume flavor of the plum out.

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