Umeshu, the extremely smooth Japanese ume fruit liqueur

23 Sep 2016 in Food Culture

Delve into the secrets of umeshu, the little-known Japanese liqueur prepared from ume fruit. And discover its refined taste and subtle sweetness… in moderation!


Ume is often called a plum, which is its Latin name. However, these two fruits have very different characteristics, and ume might best be described as a Japanese apricot.

While cherry blossoms get all the acclaim, ume blossoms are the first to announce the arrival of spring in Japan. The flowers emerge at the end of February and bring a majestic air to the garden. Atami Ume park is known to be one of the earliest bloom in Japan. Located in the Shizuoka prefecture to the south of Tokyo, it gather 450 Japanese apricot trees of about sixty different varieties, some of which are over a hundred years old. This garden was built at the end of the 19th century and is a must-see during your stay at Hoshino Resorts KAI Atami.

Hoshino Resorts KAI Atami bedroom

Famous japanese liquor bar

Unlike Japanese cherry blossom trees, which do not produce fruit, ume trees produce excellent crops of green, slightly acidic fruit that are used to make a liqueur, called umeshu. Its production is pretty straightforward: once the fruits have been cleaned and ridden of their peduncle, they are placed for about an hour in a large volume of water to remove their bitterness. Then, after draining the water and drying the prunes, they are placed in a large jar alongside sugar stones. This mixture is covered with a sufficient volume of alcohol, usually shōchu, and left to macerate for six months to a year.

Umeshu japanese menu

Luxury hotel beach bar

EN bouton booking_eng_image size

Towards the end of the afternoon, Hoshino Resorts KAI Atami offers a tasting on its terrace of 5 different ume fruit  liqueurs, each with its own particularities. Some are made with saké, some with Shirakaga ume, or mixed with green tea extract from the Shizuoka region. You can taste each of the different varieties of liqueur and decide which you like best enjoying a timeless moment of sweetness with a breathtaking ocean view.



Why Osaka is Japan’s foodie capital

20 Jul 2018 in Food Culture

Discover the many mouth-watering specialities of Osaka – plus our tips on where to eat them! Read more

Typical Japanese bento food

No journey in Japan is complete without bento!

13 May 2016 in Food Culture

Do you know the actual origin of the word “Bento”, the famous Japanese take-away? Read more


Wagashi: Japanese sweet treats

18 Jan 2017 in Food Culture

Have you ever tasted wagashi, those irresistible Japanese confectioneries made from natural ingredients? Read more



5 things you didn’t know about sushi

10 Jan 2018 in Food Culture

How long do sushi chefs train? Why was sushi rice once thrown away? And what’s the best way to eat sushi? Discover all! Read more

Japanese sake alcohol

Sake: a subtlety in production as sophisticated as its taste

25 May 2016 in Food Culture

Discover genuine sake, its subtlety, endless aromatic palette and how to consume it. Immerse yourself in its absolutely astonishing production secrets. Read more

Chief Shigeru Konno cook

When a Japanese chef interprets French cuisine

12 Aug 2016 in Food Culture

Discover the result of the encounter between traditional French cuisine and the art of a Japanese chef, in a unique and unforgettable setting. Read more

most popular articles