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Japanese Apricot Liqueur
Akashi-Tai Shiraume Umeshu
Akashi Sake Brewery Co., Ltd.
Umeshu is usually made by marinating plums in plain white alcohol, but Shiraume Umeshu uses a premium ginjo-type sake instead to slowly extract the fruit essences. Once the marinade
is complete the plums are removed and then the umeshu is left to mature for 2 years for extra smoothness and richness. It is best enjoyed with ice or mixed with soda. Shiraume Umeshu has a nose of dried fruit, date, plum and apricot and is sweet and rich to the palate with a velvety, dry finish.
Choya Umeshu
Choya Umeshu Co., Ltd.
Founded in 1914 as a winery, CHOYA began producing umeshu using only natural ingredients in 1959 and is today the world’s leading umeshu producer. Scientific research has shown that ume (Japanese apricot - like fruit) contains unique relaxing properties and many health benefits. CHOYA Umeshu is smooth and refreshing. It can be served as an aperitif or dessert liqueur on its own or in cocktails.
Zuisen “Umeshu with Okinawa Kokuto”
Zuisen Distillery Co., Ltd.
The exquisite taste of Zuisen’s umeshu is a result of a fortuitous combination of three premium ingredients. Ryukyu awamori is a refreshing and fullbodied drink with a rich aroma, made using black and whole koji to a traditional production method, without the addition of alcohol or other additives. Kishu ume are naturally brimming with nutritious good taste, and those from Wakayama are considered of superlative quality. Okinawa brown sugar, made by heating and reducing the syrup extracted from sugar cane, is packed full of minerals and vitamins.
