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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%.
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.
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'.
Umeshu (梅酒; "plum wine") is a Japanese alcoholic drink made by steeping green plums in shōchū (clear liquor). It is sweet and smooth. A similar liquor in Korea, called maesil-ju (매실주, 梅實酒; "plum wine"), is marketed under various brand names, including Mae hwa soo, Matchsoon, and Seoljungmae. Both the Japanese and Korean ...
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.
Nigori sake is generally the sweet sake, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine.Nigori sake is sometimes unpasteurized namazake, which means that it is still fermenting and has a effervescent quality.
A makunouchi bento. Makunouchi (幕の内弁当) is a popular type of Japanese bento which consists of mostly rice along with fish, meat, pickles, eggs, vegetables, and an umeboshi (a salt pickled plum).
Rice vinegar (よねず also 米酢）is a very mild and mellow vinegar and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as awasezu or seasoned rice vinegar is made by adding sake, salt and sugar.