This Year's Umeshu (Plum Wine) Preparation

June is already halfway through. At this time of year, "ume-shigoto" (plum work) is something to look forward to. The sweet and sour aroma of plums, the smell of damp earth, and making umeshu on rainy days are truly the essence of the rainy season. For the past few years, both at my previous restaurant and privately, I have been making umeshu every year.

Last year, 2024, was said to be the worst harvest in history due to the warm winter, and unfortunately, this year is also a poor harvest. In warm winters, plum blossoms bloom earlier than usual in an incomplete state, and since it is still chilly outside, bees necessary for pollination are not yet active, which seems to be the reason for the poor yield.

Using such precious plums, I carefully made umeshu again this year.

The main feature this year is "Honey Umeshu made with Sake." I used Takashimizu Junmai Daiginjo luxuriously. Just the sound of it makes you imagine a delicious flavor.

Another special batch, made in a small quantity, is umeshu based on purple sweet potato shochu.

Do you know "Akakirishima MELT"?

Akakirishima, a genuine sweet potato shochu from Kirishima Shuzo, is aged in oak barrels, allowing the pleasant aroma of wood to blend into the shochu, resulting in a rich and mellow premium Akakirishima.

A customer who always supports us gave it to me as a gift, saying, "Try making umeshu with this, it will definitely be delicious."

I plan to age it for over a year.
Umeshu is best enjoyed when you've almost forgotten about it.

I will let you know when it is ready, so please look forward to the unique taste of our homemade umeshu.

That's all for now.

Thank you for your continued support of restaurant kiji.