What is Umeshu? The Complete Guide to Japanese Plum Wine

Umeshu is Japan's most popular liqueur — a sweet-tart drink made by steeping unripe green plums (ume) in alcohol with sugar. While it is commonly called "plum wine" in English, it is technically a liqueur since it is made through maceration, not fermentation.

Ingredients

The three essential ingredients are unripe plums (ume), a base spirit, and sugar. The most prized plum variety is Nanko-ume from Wakayama Prefecture, renowned for its large size and thick flesh. The base spirit is usually white liquor (korui shochu), though sake, honkaku shochu, and brandy are also used, each giving a distinct character.

How Umeshu is Made

Green plums are carefully washed, dried, and placed in a jar with the base spirit and rock sugar. The jar is sealed and left to rest for months or even years. During this time, the plums release their flavour, aroma, and citric acid into the spirit, creating the signature sweet-tart profile.

Major Producers

• Choya Umeshu (Osaka) — Japan's largest umeshu maker, founded 1914. Exported to 40+ countries.
• Nakano BC (Wakayama) — Based in plum country. Known for the "Kishu" brand.
• Meiri Shurui (Ibaraki) — Award-winning "Baika Hyakunen Umeshu."
• Umenoyado Shuzo (Nara) — Pioneer of the pulp-filled "Aragoshi" style.

How to Drink Umeshu

On the rocks — the most popular style. Soda highball — refreshing with meals. Straight — ideal as a digestif. With hot water — warming in winter. Cocktails — umeshu tonic, umeshu ginger ale, and more.

Umeshu vs Plum Wine

Despite the common English translation, umeshu is not wine. Wine is produced by fermenting fruit juice; umeshu is produced by macerating fruit in spirits. The distinction matters for labelling, customs, and understanding what you are actually drinking.