Umeshu

Also known as plum liqueur in the West, this is a white spirit scented with ume (Japanese apricot). Fresh, unripe apricots together with sugar are soaked in white spirit and left for three months. At one time almost every household used to make umeshu with shochu, since shochu was also traditionally made at home. This is less the case today and now there are quite a few drink makers including Choya and Ozeki and even other foodstuff manufacturers such as Kikkoman (shoyu) and Takara (mirin) producing bottled umeshu for export. It has become quite established in Europe, particularly so in Germany and France. Some bottles contain a few whole ume, which can be eaten as well.