Talk about sake
How to drink
Sake-Based Umeshu (Plum Sake)The season has come when plum fruits are lined up in store. Why not make sake-based umeshu this year?
The process of making sake-based umeshu is almost the same as the general umeshu using white liquor. However, since sake has a high sugar content, less amount of ice sugar or granulated sugar should be used to bring out the sweetness of the rice. A rough standard is 300-500g of sugar for 1.8L of sake but be careful with the alcohol content. According to the Liquor Tax Law, mixing alcoholic beverages with any substances other than water is considered to be making a new alcoholic beverage and requires a manufacturing license for liquors. It is exceptionally allowed when you enjoy it for your own but even then, there are regulations such as using alcohol with a minimum alcohol content of 20%. As most sake has alcohol content of around 15%, you need to prepare special sake to make umeshu and fruit sake. Put ingredients in a glass bottle or container and keep in the refrigerator to extract ingredients of plums. As sake has lower alcohol content than white liquor, plums tend to decay if soaked in sake for a long period of time, so that one to three months later, plums should be removed. At this time, check the taste and add sugar if it is not sweet enough. It should be kept in the refrigerator for additional period of time and can be enjoyed from the third month. Savor the deep and mellow taste unique to sake. Besides sake on the rocks or neat/straight up, you can enjoy hot sake, sake with soda, sake sorbet or in any way you like. Sake-based umeshu is perishable so it should be consumed within one year. Also, we should know that sake is perfect for making fruit sake, like kiwi sake and strawberry sake.
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