Umeshu & Yuzushu

Umeshu

Japanese umeshu and yuzushu are both unique and flavourful beverages that showcase the richness of Japanese culinary culture.

Umeshu, or plum wine, is traditionally made by steeping ume fruits (a type of Japanese plum) in alcohol, typically shochu or sake, along with sugar. This infusion process extracts the sweet, tart, and floral flavours from the ume fruit, resulting in a delightful and complex taste profile. Umeshu is known for its sweet and sour taste, with subtle floral undertones, making it a popular choice as both
an aperitif and a dessert wine.

**Koshigoi Daiginjo Jikomi Plum Wine 500ml**

Yuzushu

Yuzushu, on the other hand, is made using yuzu, a citrus fruit native to East Asia, particularly Japan. Yuzu is known for its aromatic zest and tangy flavour, which gives yuzushu its distinctive citrusy taste. Similar to umeshu, yuzushu is made by steeping yuzu fruit in alcohol, typically sake or shochu, along with sugar. The result is a refreshing and aromatic liqueur with a vibrant citrus flavour that is both tart and sweet.

While both umeshu and yuzushu share similarities in their production process, the choice of fruit imparts different characteristics to each beverage. Umeshu tends to be sweeter with floral notes, while yuzushu offers a brighter, more
citrus-forward flavour profile.

What makes these beverages so flavourful is not only the quality of the fruit used but also the careful balance of sweetness, tartness, and alcohol content. The infusion process allows the flavours of the fruit to meld with the alcohol, creating a harmonious blend that tantalizes the palate. Additionally, the versatility of umeshu and yuzushu allows them to be enjoyed on their own, mixed into cocktails, or even used in cooking to add depth and complexity to dishes.