Collection: Japanese Umeshu

Umeshu, Japanese plum liqueur.

How it is made. Unripe ume — closer to an apricot than to a plum, despite the English name — are steeped whole in a spirit base with sugar for six months or more. The base changes the result: shochu keeps it clean, sake softens it, brandy makes it richer. Most sit between 8% and 15% ABV. Serve it cold, over ice or with soda; it also keeps well once opened.

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