In Japan, umeshu can be found for sale in stores, liquor shops, and supermarkets, and many households also keep umeshu to entertain guests. The Japanese have a long history of drinking umeshu; as early as 1300 years ago, the cultivation techniques for green plums were brought from China to Japan. At that time, the cultivation of Japanese plums was relatively rare, and only members of the royal family in the palace could taste the plums. Large-scale cultivation of plums began in the Kamakura period (1199 AD), when Toyotomi Hideyoshi mandated that every farming household plant a plum tree. At that time, green plums were mainly used to make salted plums (which are soaked in salt and then dried to a semi-dry state; even today, Japanese people often eat this food with their meals), and the salted plums were taken by samurai on their expeditions because the acidity could kill bacteria, treat illnesses, and reduce fatigue during marches.

Plums are commonly referred to as a "universal medicine." In folk health concepts, eating a pickled plum or drinking a cup of plum tea every day can not only stabilize the body's acid-base balance but also increase resistance and promote metabolism. Traditional Chinese medicine also believes that plums have the effects of generating fluids, quenching thirst, and astringing the lungs. They can be made into dried plums and umeshu, and their magical properties lie in the large amount of citric acid contained in plums, which promotes metabolism, relieves fatigue, purifies the blood, enhances immunity, and has anti-aging effects.

Plums can "break the three poisons," exerting powerful effects against "water poison," "blood poison," and food poison. The new component "umeboshi" is unique to green plums; only green plums contain this new component, so umeboshi is a unique ingredient of green plums, with astonishing effects on improving blood circulation. Green plums are rich in organic acids, which can promote saliva secretion. Saliva aids digestion and enhances appetite. This is why umeshu is recommended to be consumed before meals.

In addition to the salivary glands secreting saliva, larger parotid glands can also secrete salivary hormones, which have significant effects. Salivary hormones can promote cell metabolism and prevent cell aging. Additionally, green plums can promote the metabolism of the skin's stratum corneum, preventing the appearance of wrinkles and spots. Therefore, it is referred to as the "youth-rejuvenating" hormone. It has also been shown to promote the calcification of bones and teeth, as well as the growth of surrounding hard tissues. Since the secretion of salivary hormones gradually decreases after the age of 20, it is recommended to use dried green plums and umeshu to promote the secretion of salivary hormones. Replacing sleeping pills with umeshu can help you fall asleep quickly.

In addition to shaved ice, the shop also offers a variety of snacks and matcha, as well as delicious shaved ice. The menu features "umeshu mizore," which is umeshu shaved ice; "mizore" refers to shaved ice with honey added, paired with the sweet and sour umeshu, making for an excellent flavor.

Kishu lacquerware - it is located in the northwest of Kainan City, Wakayama Prefecture, in the "Kurokawa area." It is said to have originated from the woodworkers of Kishu during the Muromachi period who moved here, where the abundant Kishu cypress became the raw material for making the base, starting with the processing of wooden bowls. Today, the monks of "Negoro-ji" still use bowls, basins, and other temple utensils, which can be considered the origin of contemporary Kishu lacquerware, named "Negoro-nuri" after this temple.

The Nanki Kishu region of Wakayama is Japan's largest plum-producing area, and the most famous plum variety, "Nanko plum," is produced here. Unlike the unripe green plums commonly used in the market, "Nanko plums" belong to the red plum series and can ripen naturally. They are characterized by plump grains, small pits, thick flesh, a sweet and fragrant taste, and a smooth mouthfeel, making umeshu made from these plums renowned both domestically and internationally. The elegant and mild umeshu is very much in harmony with the character of Wakayama.

The plum varieties produced in the southern Kishu plum groves are diverse, and the resulting umeshu, plum tea, and plum snacks will delight your taste buds, with the pickled plums melting in your mouth, offering layers of salty, sour, and sweet flavors that refresh the spirit. You can also observe the plum processing process on-site, which is a unique experience. After tasting umeshu, you can enjoy the plum blossoms, climb high to take in the view, and see the vast expanse of plum blossoms, creating a magnificent "sea of plums."

The Japanese have a strong affinity for plums and often eat a pickled plum with their meals. Umeshu is generally made from high-quality green plums from famous production areas, combined with premium shochu and fine sugar, and is created through long-term soaking. Its brewing method pursues a completely natural flavor, resulting in a lingering aftertaste. Umeshu is quite popular in Japan and can be purchased from any small shop in the streets; its flavor is characterized by a balance of sour and sweet, with a low alcohol content, and it is favored by women for its beauty and weight loss benefits.

Tips for tasting umeshu

1. Chill in the refrigerator and enjoy it straight before meals.

2. Add ice cubes to serve as a dining drink.

3. Mix with soda water and ice cubes for a leisurely drink; the ratio of umeshu to soda water varies by brand, generally about 1:1.

4. Add hot water to make a hot drink, which can warm you up in cold weather.

Every June, during the plum rain season, the green plums gradually ripen, marking the time for each household to make umeshu. Making homemade umeshu is not difficult; first, wash the plums, let them air dry, then place the plums in a jar, add rock sugar, and pour in alcohol at around 35-40 degrees. Seal the jar and store it in a cool place; after three months, the umeshu will be ready. The plums can be removed and should not be discarded, as they can be made into plum jam.

The finished umeshu has a color similar to amber, pleasing to the eye, with a smooth and mellow taste and a long-lasting aftertaste. It can be enjoyed as a beverage or paired with various dishes. At home, it also serves as a mixer; on rainy days, the family can sip umeshu while waiting for other delicious dishes to arrive, chatting casually, listening to the sound of rain, truly feeling the tranquility and happiness of life.

In Japanese households, homemade umeshu by grandmothers has a unique flavor, offering a taste that reveals rich sweetness in its slight sourness, making one feel calm and serene, more enjoyable than the umeshu available in stores. This is similar to how a mother's home-cooked meals are always delicious; the techniques may not be extraordinary, but they are made with genuine effort, infused with deep familial affection, a unique feeling and taste that no restaurant can replace.

Meino Yado began in 1893, using fresh Nara fruit from West Yoshino, soaked in sake as the base liquor. The plum flavor is slightly sweet, with a smooth and mellow texture, without the sharpness of alcohol.

CHOYA is Japan's largest umeshu brand, made from fresh green plums, retaining the nutrients and original flavor of the green plums during the sterile brewing process, resulting in a rich taste. Its pink boxed and bottled brown sugar umeshu is considered relatively inexpensive and delicious. GABA RICH umeshu, made from temperate citrus rich in GABA from Hiroshima Prefecture, is brewed with the fleshy and fragrant Nanko plums from Japan.

Due to advancements in brewing technology, the flavors of umeshu have become increasingly diverse, varying according to the base liquor used. Even a sip of umeshu can reveal various flavors. For example, umeshu made with sweet potato, rice, or barley shochu can taste like shochu; umeshu made with wine or sake has no sweetness, while umeshu made with brandy tends to be a bit sweet. Indeed, the flavors differ due to the different ingredients. Our lives are similar; the same age, different destinies, with different experiences in growth, maturity, and aging, a mix of flavors, drinking umeshu allows one to feel the myriad experiences of life in the details, bringing both joy and deep reflection.