Umeshu is a Japanese liqueur obtained by macerating the ume (an unripe, green plum) in a low-alcohol white wine, with the addition of crystallized cane sugar. It has a sweet, slightly tart flavor and an alcohol content of 10% Vol.

The most renowned brand of “umeshu” is TaKaRa Shuzo.
The plums used for this type of liqueur are among the finest in Japan, mainly coming from Wakayama. Among these is the Nankou Ume, a plum with a fleshy pulp and a small pit.

A popular trend among young Japanese people is to mix this liqueur with green tea (o-cha).
Many people also make their own umeshu at home.

PRE-DINNER

KAMIKAZE SPRITZ

• 1/3 Takara Plum
• 1/3 White Aperitif Sperone
• 1/3 Prosecco Sperone or Neirano
• Low tumbler glass filled 4/5 with ice
• 1 slice of orange

TAKARA COOLER

• 60 g Takara Plum
• 1/4 Lime
• 1/4 Blond orange
• 1/2 Tonic water
• 1 tablespoon brown sugar

AFTER-DINNER

TAKARA DIGESTIVE

• 7/10 Frozen Takara Plum
• 3/10 Cream sprinkled with cinnamon

TAKARA DIABOLIK

In a small glass similar to a sake cup, serve a small amount of Takara Plum accompanied by a few cherry pearls.