What is Umeshu?

Umeshu is a liqueur made by steeping unripe green plums (ume) in alcohol with sugar. With its sweet-tart taste and elegant plum fragrance, it is the most widely consumed liqueur in Japan.

Ingredients — Nanko-ume

The finest plum variety is Nanko-ume from Wakayama Prefecture. These large, thick-fleshed fruits yield a rich, flavourful extract when macerated. Other cultivars include Shirokaga-ume, Gojiro-ume, and Oshuku-ume, each with a distinct character.

Base Spirits

White Liquor (korui shochu) is the most common base — neutral and clean, it lets the plum flavour shine through. Sake-based umeshu is mellow and gentle. Shochu-based umeshu gains extra depth. Brandy-based umeshu is rich and complex.

Major Producers

Choya Umeshu (Osaka) — Founded 1914. Japan's largest umeshu maker. Flagship brands include "The CHOYA" and "Sarari to shita Umeshu." Exported to over 40 countries.

Nakano BC (Wakayama) — Based in Wakayama, Japan's plum heartland. Known for the "Kishu" brand and inventive products such as green-tea umeshu.

Meiri Shurui (Ibaraki) — Maker of "Baika Hyakunen Umeshu," which has been crowned Japan's best at the National Umeshu Competition. A brandy-aged umeshu with exceptional depth.

Umenoyado Shuzo (Nara) — Pioneers of sake-based "Aragoshi Umeshu," a luxurious style with plum pulp in every sip.

Serving Styles

On the rocks — the definitive classic. Straight — for savouring the full plum character. Soda highball — refreshing with meals. Oyuwari (hot water) — warming in winter. Cocktails — umeshu tonic, umeshu ginger ale, and beyond.

National Umeshu Competition

The National Umeshu Competition is Japan's largest umeshu contest, with hundreds of entries each year. A medal here is a stamp of quality in the world of umeshu.