Umeshu: Difference between revisions
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[[File:Umeshu on the rocks.jpg|right|thumb|Umeshu on the Rocks (''Umeshu Rokku'')]] |
[[File:Umeshu on the rocks.jpg|right|thumb|Umeshu on the Rocks (''Umeshu Rokku'')]] |
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[[File:MET DP138304.jpg|thumb|[[Yashima Gakutei]]]] |
[[File:MET DP138304.jpg|thumb|[[Yashima Gakutei]]]] |
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{{nihongo|'''''Umeshu'''''|梅酒}} is a [[Japan]]ese [[liqueur]] made by [[steeping]] ''[[ume]]'' fruits (while still unripe and green) in {{nihongo|alcohol|焼酎|''[[shōchū]]''}} and [[sugar]]. It has a sweet, [[sour|sour taste]], and an [[alcohol (drug)|alcohol]] content of 10–15% |
{{nihongo|'''''Umeshu'''''|梅酒}} is a [[Japan]]ese [[liqueur]] made by [[steeping]] ''[[ume]]'' fruits (while still unripe and green) in {{nihongo|alcohol|焼酎|''[[shōchū]]''}} and [[sugar]]. It has a sweet, [[sour|sour taste]], and an [[alcohol (drug)|alcohol]] content of 10–15%. Famous brands of ''umeshu'' include [[Choya Umeshu|Choya]] and [[Takara Holdings|Takara Shuzo]]. Varieties are available with whole ''ume'' fruits contained in the bottle, and some people make their own ''umeshu'' at home.{{Citation needed|date=January 2011}} |
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Japanese restaurants serve many different varieties of ''umeshu'' and also make [[cocktail]]s. '''Umeshu on the Rocks''' (pronounced ''umeshu rokku''), '''Umeshu Sour''' (pronounced ''umeshu sawa''), '''Umeshu Tonic''' (with 2/3 tonic water), '''Umeshu Soda''' (with 2/3 carbonated water) and the Flaming Plum{{Citation needed|date=July 2011}} cocktail are popular. It is sometimes mixed with [[green tea]] (o-cha-wari) or warm water (o-yu-wari). ''Umeshu'' can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter. |
Japanese restaurants serve many different varieties of ''umeshu'' and also make [[cocktail]]s. '''Umeshu on the Rocks''' (pronounced ''umeshu rokku''), '''Umeshu Sour''' (pronounced ''umeshu sawa''), '''Umeshu Tonic''' (with 2/3 tonic water), '''Umeshu Soda''' (with 2/3 carbonated water) and the Flaming Plum{{Citation needed|date=July 2011}} cocktail are popular. It is sometimes mixed with [[green tea]] (o-cha-wari) or warm water (o-yu-wari). ''Umeshu'' can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter. |
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Umeshu (梅酒) is a Japanese liqueur made by steeping ume fruits (while still unripe and green) in alcohol (焼酎, shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya and Takara Shuzo. Varieties are available with whole ume fruits contained in the bottle, and some people make their own umeshu at home.[citation needed]
Japanese restaurants serve many different varieties of umeshu and also make cocktails. Umeshu on the Rocks (pronounced umeshu rokku), Umeshu Sour (pronounced umeshu sawa), Umeshu Tonic (with 2/3 tonic water), Umeshu Soda (with 2/3 carbonated water) and the Flaming Plum[citation needed] cocktail are popular. It is sometimes mixed with green tea (o-cha-wari) or warm water (o-yu-wari). Umeshu can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter.
Homemade umeshu
- Main ingredients include:
- Traditional recipe:
- Ume fruit 1 kg
- Sugar 500g–1 kg (rock/cubes)
- Shōchū 1.8l
- After three months in a cold and dark place, it is ready to be consumed (although it is better to wait at least six months)
Umeshu should be allowed to ripen for at least nine months.
See also
- Suanmeitang
- Maesil-ju, Korean plum wine
External links