Japanese plum wine - umeysu
Traditional Japanese plum wine -very popular in Japan and Korea, also produced in China, where it is called "Meiju". A fragrant alcoholic drink with a thousand-year history is produced by infusing immature ume (Japanese plums) in a liquor (shochu) or vodka, with the addition of sugar. Umeeshu, like many fruit-berry wines - not strictly dessert wine, it can be served for snacks or light meals.
Plum wine has a sweet and sour taste and contains10-15 percent of alcohol. Probably, it should be said that it is unlikely to appeal to people who prefer strong alcoholic beverages. Due to the delicate taste of umeşu it is ideal for making cocktails. It is enough to simply mix it with a tonic, you can add ginger, green tea or simply serve with ice. On cold winter days, wine is drunk hot as mulled wine. In Japanese restaurants and bars, you can order different types of umeysu in the same way as to ask for delicious cocktails (the most popular is considered "umesyu rock", in the translation "umeysu on candies"). Wherever you go, you'll find a drink everywhere. It is easy to drink and, importantly, it is inexpensive. In restaurants in Tokyo plum wine is called the secret of vitality.
Depending on the manufacturer, the color, flavor andtaste umeyshu will be different. The reason is which alcoholic beverage is used as the basis. It can be prepared using not only a shochu or vodka, also sake and brandy. In Yamanashi Prefecture, not far from Tokyo, there are the most famous wineries and its own "wine valley", where excursion tours are organized for guests of Japan.
Popular brands in ээсюсю - - Tяya and TakaraShujo. One of the best is the plum wine Fu-Ki. It is prepared according to a unique method, which is more than one hundred years old. Ume collect at dawn and process the same day. Ready wine preserves dewy freshness, than differs from many other varieties of umeysu. In addition, some varieties are produced with the addition of grapes and other fruit flavors. Plum wine Gekeikan is made in Wakayama prefecture, where select ume are cultivated. Sweet and slightly tart wine perfectly suits the dishes of Japanese cuisine. In general, in Japan there are two hundred and ten brands, more than three hundred private brands of this drink, but even more home-made recipes.
To make wine at home, you needprepare a large clean jar as the ume in the fermentation process produces a lot of liquid. The can is sterilized with alcohol (vodka) or boiled water.
The recipe for wine
- One kilogram of immature (green) ume.
- A pound or one kilogram of mountain sugar.
- Two liters of shochu (or vodka).
Fruits rinse well and dry thoroughly. Then put in a cooked container, fill it with sugar and pour vodka. If desired, you can add a little honey. Close the jar and put it in a dark, cool and dry place.
Ready to drink in a few months, at least three, although it is better to let him brew for six to twelve months. Remove the shriveled fruits from the can before using it.