Umeshu is a Japanese liqueur made by steeping unripe ume fruits in alcohol, usually shōchū, with sugar.
Although ume is often translated as “Japanese plum,” it is the fruit of Prunus mume, a species closer botanically to an apricot than to many European plums. The fruit is commonly combined with rock sugar and liquor, then left to infuse for several months. The result is a sweet-and-sour drink with a fragrant fruit character and typically around 10–15% alcohol by volume.
Umeshu has a long history in Japan, with recipes appearing roughly 300 years ago. It was made at home and commercially by the late Edo period. Modern versions may contain whole ume fruits in the bottle, while “honkaku umeshu” indicates a product made primarily from real ume, sugar, and alcohol rather than added flavorings.
Common serving styles include umeshu on the rocks, mixed with soda, or diluted with hot water. It is not the same as sake, which is brewed from rice, or shōchū, which is the distilled spirit often used as its base.