Japanese liquor, beer, umeshu, and yuzushu showcase the diverse and vibrant drinking culture of Japan.
Umeshu is a traditional Japanese liqueur made by steeping green, unripe ume plums in alcohol (often shochu or sake) along with sugar. The mixture is aged for several months to develop its distinct sweet and tart flavor profile.
Yuzushu is a citrus liqueur made by infusing yuzu citrus fruit zest and juice in alcohol (such as shochu or sake) along with sugar. Yuzu is a fragrant citrus fruit with a unique flavour that combines elements of lemon, grapefruit, and mandarin orange.
Japanese liquor refers to a variety of traditional distilled spirits produced in Japan. Some well-known Japanese liquors include sake (rice wine), shochu (a distilled spirit typically made from barley, sweet potatoes, or rice), and awamori (a type of shochu specific to Okinawa). These spirits have their own distinct flavours, production methods, and cultural significance.