Umeshu

Served over ice, mixed with soda or forming the base of an elegant cocktail, Japan’s plum liqueur has a distinct and warm flavor. Umeshu is a staple in Japanese bars and restaurants, with countless varieties produced across the country.

Each year between May and June, unripened plums are picked and steeped in a mix of shochu and sugar for at least six months to form the delicious liqueur. Many households in Japan make their own umeshu each year, with family recipes handed down from generation to generation.

While it is a homemade favorite for many, plum wine is growing in popularity across the globe with a special category added to the French sake awards. Working well as an aperitif in the wine-loving country, Nakano BC, a Wakayama-based umeshu producer joined the efforts to promote the appreciation of umeshu away from home.

Wakayama is Japan’s largest plum-growing region, producing around 60% of the country’s fruit. Once a barren land, an Edo-period lord encouraged struggling farmers to cultivate the yabu-ume, a wild plum variety found locally. Soon becoming a relished delicacy and known as Tanabe plums, the humble plum grew in popularity, but it was not until 1965 that the Nanko plum was selected and registered as an official variety.

From Left: Honey, Red Shiso and Green Tea Umeshu (Nakano BC)

Using only locally grown Nanko plums, Nakano BC has strived to create the highest quality umeshu. From their classic Nakano plum wine to the more refined aged umeshu, the locally sourced plums are key to the balance of sweetness and acidity. The team have sought new flavor pairings, creating new flavors like Red Shiso Umeshu with the Japanese red shiso leaf to add a layer of complexity and Green Tea Umeshu with green tea from Uji, the matcha capital of Japan. Honey Umeshu is particularly popular among women for its gentle sweetness, while Yuzu Umeshu features a fragrant citrus aroma perfect for mixing with soda.

While sampling umeshu is a treat in itself, seeing the process on a larger scale is an impressive experience. Available year-round for visitors to observe, the umeshu making process is shown and explained in full at the Nakano no Sakagura brewery. A specially installed umeshu tank-viewing window gives visitors a unique view of the plum-steeping process, with the aroma of fresh plums wafting in the air during the brewing season from late-May to early-July. For those who want to try the art themselves, the brewery offers a workshop and English recipes allowing foreign visitors to create their very own liqueur.

Workshop (Nakano BC)(Google Maps)

Now famous for their umeshu, Nakano BC started as a soy-sauce producer, later exploring shochu distilled liquor before officially beginning their fruit liqueur focus in 1954. Their journey highlights the rich variety available in Wakayama, known as the home of soy sauce, sansho pepper and mikan (small, sweet citrus fruits) as well as their plums.

Nachi Waterfall and Seiganto-ji Temple, Wakayama(Google Maps)

The area’s opportunities for adventure go beyond just the palate, however, with an incredible ancient and natural history just waiting to be explored. Home to the Kumano Kodo pilgrimage and the holy Koyasan mountain, it is a spiritual destination for people worldwide. Along with towering cedar forests, the picturesque Nachi waterfall and hot springs carved out of river beds and sea caves, it’s a dream for those looking to wander from the well-trodden paths. Whether you spend a few days trekking across the Kii Peninsula to the three Grand Shrines of Kumano or prefer to make the most of the local transportation, be sure to end the day with a glass of local umeshu; sweet, sharp and perfectly refreshing.

For more details, contact DMC Japan to discuss ideas, locations and rates.
Contact Us