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Choya Umeshu Co., Ltd. (チョーヤ梅酒株式会社, Chōya Umeshu Kabushiki-gaisha), or Choya, is a Japanese company headquartered in Habikino, Osaka, Japan, which specializes in the production and sales of umeshu plum liqueur. Its other main businesses include brandy, sake, wine, and foods. The company started producing umeshu in 1959. [1]
Umeshu on the Rocks (Umeshu Rokku) Yashima Gakutei. Umeshu (梅酒) is a Japanese liqueur made by steeping ume plums (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.
Choya, Argentina, a village and municipality in Catamarca Province, Argentina Choya, Russia , a rural locality (a selo ) in Choysky District of the Altai Republic, Russia Choya Umeshu Co., Ltd. , a Japanese liqueur company
Umeboshi Umezuke. Umeboshi (Japanese: 梅干し, pronounced , lit. ' dried ume ') are pickled ume fruits common in Japan.The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'.
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Beni shōga on a gyūdon. Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle).It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution used to make umeboshi.
Maesil-ju is made with maesil (매실; 梅實; "plums"), preferably ripe hwangmae (황매; 黃梅; "yellow plums"), which are yellowish in color, fragrant and firm. [6] [7] [8] Unripe cheongmae (청매; 靑梅; "green plums")—firmer and less fragrant—can also be used.
Kabuse tea, or kabusecha (かぶせ茶) is a class of Japanese tea leaf. Kabuseru (かぶせる) literally means to cover or place on top, as a hat on a head, therefore kabuse tea is a tea leaf harvested from a tea plant that, for some period of time ranging from 2–25 days, [1] has had a porous material draped over the plant while the young leaves are being produced. [2]