Japanese Liqueur Glossary

Japan's most popular liqueur, made by steeping unripe green plums (ume) in alcohol with sugar.

The premium plum cultivar from Wakayama Prefecture. Large, thick-fleshed, and considered the finest plum for umeshu.

A neutral spirit (korui shochu) — colourless and flavourless — commonly used as the base for fruit liqueurs and home-made umeshu.

A production method where fruit is coarsely crushed and left in the bottle. Gives texture and vivid fresh-fruit flavour. Umenoyado Shuzo pioneered this approach.

Maceration — the traditional technique of steeping fruit in alcohol over an extended period to extract flavour.

Aging. Resting the liqueur after maceration to develop smoothness and depth over time.

A serving style where liqueur is mixed with sparkling water (soda). Clean and refreshing, ideal with meals.

Liqueur poured over ice. The most popular and classic way to drink Japanese liqueurs.

Pre-dilution — mixing the liqueur with water in advance and chilling in the refrigerator for several days. The water and liqueur integrate for a mellower result.

The National Umeshu Competition — Japan's largest umeshu contest, with hundreds of entries judged each year.

A general term for fruit liqueurs made by steeping fruit in alcohol. Umeshu is the most representative type.