Umeshu: Difference between revisions
m add new brand Tags: Visual edit Mobile edit Mobile web edit |
No edit summary |
||
| Line 7: | Line 7: | ||
[[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'')]] |
||
[[File:MET DP138304.jpg|thumb|[[Yashima Gakutei]]]] |
[[File:MET DP138304.jpg|thumb|[[Yashima Gakutei]]]] |
||
{{nihongo|'''''Umeshu'''''|梅酒}} is a [[Japan]]ese [[liqueur]] made by [[steeping]] ''[[ume]]'' fruits (while still unripe and green) in {{nihongo| |
{{nihongo|'''''Umeshu'''''|梅酒}} is a [[Japan]]ese [[liqueur]] made by [[steeping]] ''[[ume]]'' fruits (while still unripe and green) in {{nihongo|liquor|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]], [[Takara Holdings|Takara Shuzo]] and Matsuyuki. 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}} |
||
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. |
||
Revision as of 08:01, 3 February 2020
 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
Umeshu (梅酒) is a Japanese liqueur made by steeping ume fruits (while still unripe and green) in liquor (焼酎, shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki. 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
 | This distilled beverage–related article is a stub. You can help Wikipedia by expanding it. |
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |