History of Japanese Liqueurs

Edo Period — The Origins of Umeshu

Umeshu has deep roots. During the Edo period (1603-1868), samurai and commoners alike steeped plums in alcohol. It was valued as a medicinal drink thought to settle the stomach and was widely practised as folk medicine.

1914 — Choya Umeshu Founded

In 1914 (Taisho 3), Choya Umeshu was established in Habikino, Osaka Prefecture — a pioneer in commercial umeshu production. Choya went on to establish the benchmark for premium umeshu made with Nanko-ume plums.

1959 — Liquor Tax Act Revision

The 1959 revision of the Liquor Tax Act legalised home-made umeshu in Japan. This triggered a nationwide boom: households across the country began making their own plum wine, and "White Liquor" became a grocery-store staple. Every June, supermarkets still display umeshu-making kits as a seasonal tradition.

2000s — The Age of Diversification

The 2000s saw an explosion of fruit liqueurs beyond umeshu. Yuzushu, momoshu, mikanshu, and other regional fruit liqueurs appeared on the market. Umenoyado Shuzo's sake-based "Aragoshi" series opened an entirely new genre of pulp-filled liqueurs.

2010s Onward — Premiumisation and Global Expansion

Suntory's "Kanade" series introduced sakura, matcha, yuzu, and white-peach liqueurs to the world. The National Umeshu Competition raised quality standards through intense competition. Overseas, "Umeshu" and "Yuzushu" became recognised terms in the global drinks lexicon.

Today — The Rise of Craft Liqueurs

Craft liqueurs using hyper-local ingredients are on the rise: Okinawan shikuwasa, Hokkaido haskap berry, and regional strawberry varieties. Sake breweries and shochu distilleries increasingly produce liqueurs as companion products, adding yet more diversity.