#umeshu

This yo-ji-juku-go (Japanese 4-character idiom) is comprised of 4 beloved Japanese trees. They are:

桜 = cherry (sakura)

梅 = apricot (ume)

桃 = peach (momo)

李 = plum (sumomo)

Each of these iconic trees blossoms in its own time and in its own unique way.

桜 (sakura) are of course the cherry blossom trees famous for blooming spectacularly and incredibly briefly once a year, usually in April. Sakura trees in full bloom is an annual event, and people go to their local park to see them, take photos, and have picnics underneath them. It's such a big deal that it's reported on the weather forecast, with reporters commenting on how quickly the "sakura front" is moving northwards across the country.

梅 (ume) is the "ume" in umeshu! This is a sweet liqueur which is made from soaking ume in sake. It tastes amazing, and is one of the things I miss most about Japan. Japanese learners will no doubt recognise "ume" as usually being translated as "plum", however it is technically closer to the Western apricot.

桃 (momo) is one of the best-loved fruits in Japan. There is even a fairy story called "Momo-taro" about a little boy who comes from inside a peach. He grows up to be a great hero, of course, and saves everyone from a demon. "Momo" is also a fairly common girls' name.

李 (sumomo) are known as "Japanese plums" or "Asian plums". The trees are famous for their delicate white flowers. They usually bloom just before the sakura. Whilst not as famous or as showy as sakura, they are well-loved for their elegance, and for being a sign of spring.

This one-off calligraphy artwork is available on my Etsy shop here:

Winter Thaw

1 oz Kahlua

1 oz heavy cream

1/2 oz Kikusui umeshu (Japanese plum wine)

1/2 oz Cherry Heering

Discover other great sake cocktails in my book, "101+ Sake Cocktails." Available now in print or digital from Amazon. https://www.azonlinks.com/bc/kyGn7

Follow and subscribe

Instagram.com/sakecocktails

Instagram.com/thenealgraham

YouTube.com/@sakecocktails

Umeshu Mojito!

Ingredients:

45 ml umeshu

2 teaspoons brown sugar

8 mint leaves

2 lime wedges

Soda water to taste

Method:

Tip the brown sugar, mint leaves, lime wedges and a little soda water into the glass and muddle

Add the umeshu

Top up with soda water

Recommended by major umeshu (plum wine) distiller Choya / govoyagin.