How could one forget Choya Umeshu when talking about Japanese wine?
I think many of you have heard of the term "umeshu", plum wine in Japanese. But how exactly does it taste like? How should we enjoy the divine liquor?
Before I start, there is one thing I have to clarify: Ume is NOT plum!
Ume is often mistaken for plum. They are in the same botanical family but have totally different names and of course, very different characteristics. The acidity in ume is 4-5% compared to 1-2% in plum. Therefore, as ume ripens, citrus acid occupies a higher ratio than other organic acids. This is what contributed to the delicious, complex tangy flavour of umeshu.
Well, we still call it "plum wine", but just make sure you know the difference.
(I am sure you are going to impress some friends with the ume lecture)
Umeshu is sort of like dessert wine since it’s very sweet. However, the good balance between the mellowness and the sourness, together with the aromatic sake made it so complete that non-sweet-wine fans are impressed. It has a good mouth feel and slightly thick coat on the tongue, too.
Bad quality umeshu will give you a bad experience. To steer away from not-so-good umeshu out there, my suggestion is try Choya Umeshu, the leader in the industry. Whichever way you drink it, you will never get it wrong. Choya is probably the most famous Japanese plum wine maker in the world. They have been promoting umeshu to the whole world since 1980s. Insists on steeping the whole unpitted, 100% Japanese-produced Kishu plum fruit in wine and sugar (or in honey with the honey umeshu), Choya Umeshu not only tastes good, it also packed with loads of nutrients where both your palate and body can be satisfied. Potassium, magnesium, calcium, citric acid, fiber… just to name a few!
Now, down to the drinking business.
I always prefer the one with plums because it gives a fuller, richer flavour. But don't just let them sit in the bottle, eat them! The essence of the whole bottle are unbelievably juicy yet crunchy. The alcohol-infused plum can be bought separately in Japan! You can imagine how good these little guys are. The new member, Honey Umeshu has a softer character with a hint of honey is also highly recommended.
Suggestion 1: Straight
To all the sweet tooth out there, just chuck the bottle in the freezer for a good 30 minutes with your wine glasses and drink up.
Great summer drink!
Suggestion 2: On the rocks or mix with water/ sparking water
Make it according to your taste. Choya Umeshu has a rich, complex flavour that will never be too weak (don't over do it though).
Suggestion 3: With hot water
This may sound weird but try before you think. It warms and nourishes your body during cold winter days.
Ultimate Suggestion: Be Creative
You can pour over ice cream, make it into jelly (dice the plums and add them in too), use it as compote wine (simmer with your favourite fruits), add it to your yogurt (only use the plums) or even use it to make a Umeshu Christmas fruit cake!
So just be creative and enjoy some cooking fun.
NB: Don't go overboard just because it is heavenly (15% alcohol content). My acquaintance downed half a bottle (the one with plums) and slept straight through. Yes, I couldn't remember much but the good thing was, I didn't quite get a hang-over with this high quality plum wine.
… FINE, that was me! Isn't it blessed to have friends you feel safe getting drunk with? Go get your own today and share with your loved ones @ http://www.sakeonline.com.au/items/umeshu/
Related articles:
Interview with two gentlemen from the foreign division of Choya Umeshu
Sipping with the Sake Master
