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is a Japanese liqueur made from steeping ''ume'' fruits (while still unripe and green) in and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. The taste and aroma of ''umeshu'' can appeal to even those people who normally dislike alcohol. Famous brands of ''umeshu'' include Choya and Takara Shuzo. Varieties are available with whole ''ume'' fruits contained in the bottle, and some make their own ''umeshu'' at home. Japanese restaurants serve many different varieties of ''umeshu'' and also make cocktails. Umeshu on the Rocks (pronounced ''umeshu rokku''), Umeshu Sour (pronounced ''umeshu sawa''), Umeshu Tonic (with 2/3 tonic water), Umeshu Soda (with 2/3 carbonated water) and the Flaming Plum cocktail are popular. It is sometimes mixed with green tea (o-cha-wari) or warm water (o-yu-wari). "Umeshu" can be served at different temperatures; chilled or with ice, room temperature, or even hot in the winter. ==Homemade umeshu== * Main ingredients include: * * Ume fruits * * Sugar (rock) * * Shōchū * Traditional recipe: * * Ume fruit 1kg * * Sugar 500g–1kg (rock/cubes) * * Shōchū 1.8l * After three months in a cold and dark place, it is ready to consume (although it is better to wait at least six months) Umeshu should be allowed to ripen for at least nine months. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Umeshu」の詳細全文を読む スポンサード リンク
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