Umeshu - The Wonderful Japanese Plumwine

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Umeshu plumwine is the Japanese with more than 1000 years of history. E 'of UME-fruit basis of alcohol and sugar.

Alcohol is usually around 12% -14%, which is comparable to western wine. There are two major producers of industrial Umeshu and more than 300 private labels with a variety of different Umeshu. Japan is also very popular at home and do Umeshu many supermarkets offer starter kits around May and June during UME-apricotHarvest.

Umeshu is generally based on one of these four alcohols:

1) on the basis of wine Umeshu Sake (rice)
Sake is a Japanese alcoholic beverage made from rice water beer. by fermentation grounds may be used depending on dry or very flowery acid. E 'popular Umeshu to make on the basis of the way. The base can then determine the character of Umeshu.

2) Umeshu based Shochu
Shochu is a Japanesealcoholic beverage obtained by distillation. These are rice, sweet potatoes, wheat, and occasionally with other ingredients such as chestnuts. While most rice shochu are neutral in their perfume, made of sweet potato or wheat, a very particular taste. If Umeshu is made with a taste of the then creates a whole new UME-apricot and shochu.

3) Brandy Umeshu base
Very sweet and heavy Umeshu include a bit 'of brandy to taste. Youbut usually not more than 14% alcohol, compared to a heavy red wine.

4) Umeshu on the basis of white liquor
White liquor industrial alcohol, neutral taste. It is used more often for Umeshu home. Many breweries use it to focus on the taste of apricot Umeshu Umeshu ume as well with additional flavors such as mint, shiso, green tea, yuzu Japanese lime.

The second most important component of the UME-apricot. There are severalTypes of UME-apricot and we say that it is better Ume Shirakaga Umeshu given its size and its ability to produce simple transfer to the base flavor of alcohol.

Since the apricot-UME has a lot of acid Umeshu is sweetened. When the apricot-UME rock sugar to alcohol is taken added. At one point, honey or brown sugar are also included or even substitute for white sugar.

It has recently become popular with other flavors to add Umeshu, tastes like a combination of apricot and UMEwell with other ingredients. So far they have Umeshu with ginger, mint, shiso, yuzu-lime, passion fruit, banana, found green tea and black tea and many others.

And so many combinations that lead to produce a variety of different flavors that Umeshu a popular drink and charming.

Japanese Customs - What is Sushi?

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Once virtually unknown in the USA, sushi is now a common food associated with the Japanese. So what is sushi? Basically, sushi is cooked rice that has been treated with vinegar and then topped with other ingredients, most commonly seafood. It can also be rolled into a cylinder and sliced, which is called makizushi. Sushi is different from raw sliced fish (served without a bed or rice), which is called sashimi. The traditional form of sushi is fermented fish and rice, preserved in salt. Sushi literally means "it's sour", not raw, a misconception of the Western world.

So how is sushi made? Sushi rice is special, short-grained variety of white rice. After cooking, it is mixed with rice vinegar, sugar, and salt. Sometimes sake is added. The rice has to be seasoned at room temperature or it will be too sticky to handle. Traditionally, it is mixed in a hangiri, a round wooden tub, with a shamoji, a wooden paddle. The consistency of the rice is different from the long-grain rice of India and Vietnam. What makes the Japanese rice so desirable for sushi is its stickiness. While different regions of Japan use different types of vinegar and seasonings for the rice, the rice variety remains consistent throughout Japan.

Traditional Japanese sushi is topped with raw fish. Uncooked fish of course must be fresher and of higher quality than fish that is cooked, which is why professional sushi chefs are trained to recognize high quality fish. They have to be able to judge a fish's characteristics, which include smell, color, and firmness. Commonly used fish are tuna, snapper, yellowtail, mackerel and salmon. Nori, the black seaweed wrapper used to make sushi rolls, is a type of algae. Pressed, dried and flavored with teriyaki and salt, the nori is often eaten alone as a snack, though nori used in sushi making is rarely flavored with teriyaki.

Condiments used to compliment sushi include soy sauce, pickled ginger, gomashio (roasted sesame seeds and sea salt) and wasabi (a green horseradish paste). True wasabi has anti-microbial properties which reduce the risk of food poisoning. A commonly used substitute is horseradish and mustard powder mixed with a green dye, sometimes called "Japanese Horseradish." In traditional Japanese sushi bars, green tea is always included with the meal. Sake is another common drink served with sushi. Sake, a wine made from rice, is normally served hot in the winter and cold with lemon in the summer months.

Want to impress your friends or family? Host a sushi party - it's easier than you think. Prepare a low table with some cushions or mats surrounding it. Place a simple vase with a flower or two on the table. Purchase or download some traditional Japanese music that includes the shakuhachi (flute) and shamisen (stringed instrument) to play in the background. Buy a low cost vintage kimono for your guests or just one for yourself if you are serving. Purchase fresh sushi to go at your favorite restaurant or food store (make sure you use it right away). Use a wooden platter for the sushi and small plates for each guest. Don't forget the chopsticks! Heat some sake, make some green tea, light the candles, turn down the lights, and you are ready to go. A wonderful evening in Japan for your guests!

Sake, A Japanese Tradition

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With a little bit of information about sake anyone can find a great bottle to enjoy with friends.

Finding the right sake can be difficult for people who have little knowledge about sake and how it is made. Many people call it rice wine which is only half true, it is made from rice but it is not a wine although it enjoyed in a similar way. Sake can be brewed with many different types of rice, but unlike wine which is defined by its grape varietal, such as chardonnay or merlot, sake is defined by how much the rice is polished. There are over 90 different varieties of rice used in sake that can impart different flavors; but the most important factor continues to be the polish on the rice.

Rice polishing is a process whereby the rice is tossed or milled, often with an abrasive such as flour, sand, or even water, to remove the outer coating of the rice. This coating contains nutrients that are essential to the human diet, but unnecessary and sometimes a downright hindrance to the brewing process.

The percentage of rice that is polished determines the quality, and price, of a bottle of sake. A low quality bottle will have 30% of the rice milled, leaving 70% of the starchy rice center remaining. A top shelf bottle of sake will have at least 50% of the rice polished off and is known as Dai Ginjo grade sake. The percentages listed are the amount of rice remaining before brewing. This number is known in Japanese as Seimaibuai (say-my-boo-eye) and along with Junmai are the two most important words to learn before drinking sake.

Junmai sake is defined as sake with no distilled alcohol added to the brewing process. It has a further requirement of having a Seimaibuai of at least 70%. Distilled alcohol began being added to sake during world war two when there were huge shortages of rice. A little bit of extra alcohol made the small amount of rice go much further. During the war the sake tasted quite differently than at times before or after. This was because of the lack of rice. After the war many brewers continued the practice of tempering the rice with grain spirits, albeit with more rice than was available during the war. The result was more cost effective sake that was almost unnoticeably different from true sake. So if you are looking for more authentic sake; ensure that it has Junmai somewhere on the label.

Once the bottle, or (preferably) bottles; are chosen it is time to invite over some friends for an informal gathering. According to Japanese customs; sake should be enjoyed on an empty stomach in a cream colored room with north facing windows. Then, without wearing any cologne or perfume, the group enters the room with no thoughts of the outside world to begin tasting. It is an interesting custom that focuses the taster's sense on the sake and nothing else; but less formal events are usually a little bit more fun.

Sake should be enjoyed very similarly to wine; with attention going to the texture, thickness and color before smelling the drink. Is the sake clear or cloudy, yellow or white? Smell and taste go hand in hand so to fully taste the beverage it is important to breathe in (if possible) while sipping and then breathe out while swallowing. This gives the fullest aroma and taste sensation and really pulls out otherwise unnoticed flavors. Focus on the good parts of the drink and repeat often.