Umeshu is a traditional Japanese alcoholic beverage produced from the best raw, locally procured ume plums. It is a traditional plum wine prepared with sugar and shochu (Japanese hard liquor made of sugarcane) and is now becoming popular as an aperitif with a sweet-sour flavour all over the world. Due to its distinct flavour, Umeshu has been a favourite among wine enthusiasts for many years, attaining recognition in international competitions and festivals. With its premium quality and comprehensive elements, it has established a top place in the gourmet category. Umeshu has a distinct sweet flavour and people who try alcohol for the first time, will definitely enjoy this plum wine.
EIJ Consulting has brought this wine to India and will focus on developing &lsquoUmeshu Lovers&rsquo, a community dedicated to celebrating these popular Japanese alcoholic beverages.
At present, consumers in India can buy Umeshu online here.
We spoke to Yosuke Shibata, CEO, EIJ Consulting Pvt Ltd to know more.
There are over 300 versions of Umeshu in the market in Japan, often tweaked with whatever is the regional delicacy, such as the yuzu, a Japanese yellow citrus fruit. How does your brand&rsquos Umeshu stand apart
Our Umeshu is made fresh from the Nanko plums found in the Wakayama Prefecture which is geographically well suited for growing these plums. Using a proprietary procedure, a lot of juice is extracted from these plums that have been soaked for a period of 6 to 12 months. The timing of this process is crucial and is carefully controlled by specialists who ensure we get delicious Umeshu from each lot processed. For the manufacturing of Umeshu, we have partnered with Nakano BC Company. They are one of Japan&rsquos leading, traditional manufacturers of all plum-related products, and they ensure that each product is finished authentically right down to the last detail.
We read that Umeshu is not fermented and is therefore not actually wine, more of a liquor. Could you elaborate on the process that goes into making it What is the base spirit, what is the soaking time, how do you source the plums used, etc
Fresh plums arrive at the factory in Wakayama Prefecture every June from local farmers and other sources. Once the best plums from the lot are sorted out, they are then soaked together with sugar and white liquor. This mixture matures for six months after which the plum extract is removed. After this, the Umeshu further matures for another six months
before it is ready for consumption as a fruit liqueur. Umeshu comprises 35% white liquor and around 20% alcohol.
How would you recommend serving it
Depending on the customer&rsquos taste palate, Umeshu can be had with soda in a delicious 11 ratio. It is also a very popular aperitif making it an ideal sun-downer. You can have it straight from the bottle, on the rocks, or even use it as a base to make scrumptious fruity cocktails and even desserts. It is so diverse, you can also enjoy it as a frozen adult snack with ice cream
Some serving suggestions
Umeshu and grapefruit juice in the ratio of 11. Mix and serve. The sweetness of plum wine is accentuated by the bitterness of grapefruit. and a hint of bitterness from the grapefruit. and a hint of bitterness from grapefruit.
Umeshu and Coke in the ratio of 11. Mix and serve. The strong carbonation and the unique taste of cola match perfectly with plum wine. This is a great recipe for those with a sweet tooth.
Umeshu and Beer in the ratio of 11. Mix and serve. It has a refreshing plum flavour. Recommended for those who do not like beer.
Umeshu and Acai juice in the ratio of 21. Mix and serve. Full of acai polyphenols. The sweetness and acidity of the plum wine and sourness.
Umeshu and Ginger ale in the ratio of 13. Mix and serve. The ginger flavour refreshes the plum wine It is also recommended to be served hot. Also recommended hot.
Could you tell us more about the status of the plum tree in Japan&rsquos literature and mythology
Ume has been used as a food and medicine in China for over 3,000 years It is said to have been introduced to Japan as a medicinal &lsquoubai&rsquo (bird plum) around 1,500 years ago (Yayoi period). It is still one of the most-used herbal remedies today. In the past, pickled plums were used for medicinal purposes, but today they are also widely used in Japanese food culture, for example, in lunch boxes. Umeshu is rich in citric acid. It boosts the decomposition and burning of fat, and it is also expected to influence metabolism.
What kind of response have you got from the Indian market for Umeshu
We have received a good response from India. Sweet wine is already quite popular among Indians, who have also accepted Umeshu as a sweet wine. In addition, since bartenders can whip up different Umeshu recipes using their creativity, the new Umeshu drinks are becoming very popular, especially among millennial women.
