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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. The company started producing umeshu in 1959. [1]
Umeboshi are often eaten as snacks; in the United States and Australia, many Japanese grocery stores stock them. Eating umeboshi in Japan is the equivalent of the English expression "an apple a day". [7] Children's candy shops sometimes carry karikari ume, or prepackaged, crunchy pickled ume, and dried umeboshi.
Typically, 3 litres (0.66 imp gal; 0.79 US gal) of soju (of 20% ABV) and 100–150 grams (3.5–5.3 oz) of sugar is used per 1 kilogram (2.2 lb) of plums. [8] Sugar can be substituted with slightly more honey, and soju of 20% ABV can be substituted by 2 litres (0.44 imp gal; 0.53 US gal) soju (or any other unflavored spirit ) of 30% ABV and 1 ...
Hibiki Japanese Harmony (700ml) and Hibiki 17 years old (50ml). Hibiki (Japanese: 響) (meaning "resonance" [1] or "echo") is a premium blended whisky produced in Japan by Suntory Global Spirits, a subsidiary of Suntory Beverage & Food Ltd, which itself is a subsidiary of Suntory Holdings of Osaka, Japan.
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A main distributor of habushu uses around 5,000 Habu per year. The distillery uses crushed rice and Koji mold to produce the awamori that goes into the habushu. The awamori is first mixed with herbs and honey giving the clear liquid a yellow hue.
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