Umeshu

Japanese culture boasts a long and fascinating history, especially concerning its beverages. Among Japan's delightful drinks, beyond the well-known sake and shochu, there is also Umeshu (梅酒), or plum wine, a highly celebrated beverage. It is known for its unique flavor and cultural significance.

The Origin of Umeshu: From China to Ancient Japan

Umeshu is an ancient Japanese beverage with a history as long as that of sake. It is said that around 300 BCE, during the Yayoi period, the Japanese adopted rice, a primary ingredient for sake, along with plums used for umeshu, from China. However, in the early days, only rice was used to make sake; plums were not yet fermented into an alcoholic beverage.

Later, during the Edo period (1603-1867), farmers began cultivating more plums for use as tonic medicine. Plum fruits were highly regarded for their medicinal properties, believed to cure various ailments and restore vitality. Thus, plums were processed into pickled plums called Umeboshi (梅干し) and Umeshu (plum wine) for use as tonics and as a method of food preservation, as plums are only available seasonally. Therefore, historically, umeshu was not primarily for pleasure but was popularly used as a health tonic, mostly produced in temples and shrines, reflecting the ancient belief in the plum's health benefits.

Transition from Tonic to Popular Social Beverage

As centuries passed and the Meiji period (1868-1912) arrived, the perception of umeshu gradually began to change. From being merely a tonic, it started to gain popularity as a recreational drink among samurai and nobles, the upper class of society. However, during this time, the law still prohibited the general public from producing umeshu. It wasn't until the late Meiji period in 1962 that the law was revised, allowing ordinary citizens to produce umeshu at home (under certain regulations). Consequently, umeshu rapidly became a popular recreational drink used in social gatherings and various ceremonies, quickly spreading into Japanese households and becoming a part of daily life.

Traditional Umeshu Production Process: The Art of Maturation

Japanese people typically start making umeshu around June each year, as this is when plums are fully ripe and of the best quality for production. Traditionally, Japanese people use unripe green plums and soak them in various alcoholic beverages with high alcohol content but neutral or mild flavors, such as shochu, sake, rum, brandy, tequila, and vodka. Sugar or honey is then added to facilitate the extraction of flavors and sweetness. The mixture is then left to steep in glass jars or airtight containers for a period of 6 months to 1 year, resulting in a sweet and sour umeshu with a distinct aroma.

However, if extended maturation is desired beyond 1 year, Japanese people usually remove the plums first. This prevents the umeshu from becoming too dark and bitter due to the increased extraction of tannins from the plum pits. The removed plums are then washed and can be used in other culinary preparations, such as plum jam or various dishes, to avoid waste.

Making umeshu differs from other fermented beverages like beer, wine, and sake, as it primarily involves the extraction of flavors rather than a full fermentation process. It can be made easily without the need for distillation or fermentation with ingredients like yeast, microorganisms, and koji. Despite the different production processes, it is said that umeshu can last for many years and its flavor improves with age, similar to fine whiskeys or wines, showcasing its impressive aging potential and increasing value over time.

Umeshu in Japanese Culture and Global Popularity: A Living Legacy

In Japanese culture, there is a beautiful and meaningful tradition where parents often make a batch of umeshu as a gift for their child at birth. This umeshu is then aged for a long time, to be shared and drunk together for the first time when the child turns 20, the legal drinking age in Japan. This tradition symbolizes love, bonding, anticipation, and a true celebration of the child's growth.

With advancements in technology and the food preservation industry, homemade umeshu production gradually decreased, and commercial production became more prevalent. Companies began mass-producing umeshu, making it more accessible to the general public, with a wide variety of brands and flavors to choose from.

In the modern era, umeshu has transcended Japanese borders and gained significant popularity in international markets. As Japanese cuisine and culture have become globally popular, including sushi, ramen, and beverages like umeshu itself, umeshu has become a sought-after item for those seeking authentic, unique, and appealing Japanese flavors on an international level.

Today, countless new forms of umeshu have emerged. Various plum varieties are used, giving each type of umeshu its own unique flavor profile, such as the Nankou-ume plum, known for its sweet and mellow taste. Furthermore, umeshu is now used as an ingredient in cocktails, desserts, and even savory dishes. Its sweet and sour taste is said to enhance and add dimension to various recipes.

Health Benefits and Precautions

Although many people today are familiar with umeshu as a recreational alcoholic beverage, a significant number still consume it for its health benefits. Umeshu is rich in various nutrients such as iron, potassium, magnesium, calcium, and other essential elements that contribute to bone and heart health. Moreover, these nutrients act as antioxidants in the body, helping to slow down aging and effectively lower cholesterol levels.

Historically, it was used as a remedy for nausea, headaches, or constipation, as umeshu is alkaline, which helps balance the body's acidity. It was also used as a soothing drink for sore throats, to refresh the body, and to alleviate cold and cough symptoms, reflecting traditional folk wisdom passed down through centuries.

However, excessive consumption of alcohol can be detrimental to health, potentially straining the liver, increasing the risk of cardiovascular diseases, or leading to accidents from driving under the influence. Therefore, if consuming for health benefits, it is important to drink umeshu in moderation and avoid driving after consumption, to prevent accidents and potential harm. Good health always starts with mindful and moderate consumption.