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Japanese ume steeped whole in spirit and rock sugar: tart, almond-scented, gently sweet.
Japan
Made at home every June as the ume ripen, a household ritual old enough that the jars pass down with the recipe; commercial bottling followed in the 20th century.
Unripe ume steep whole in shochu or neutral spirit with rock sugar for months. The fruit softens slowly and gives up acidity along with an almond note from the stone.
Sharp apricot and plum acidity under honeyed sweetness, with marzipan from the kernel and a clean, tart finish.
Did you know
Ume is usually called a plum, but the tree sits closer to the apricot; raw, the fruit is too sour and astringent to eat, which is why it is nearly always steeped or pickled.
Also known as: umeshu, yuzushu, ume liqueur, plum liqueur, ume plum liqueur
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