Guide to Umeshu Cocktails: 30+ Recipes for Every Season

Umeshu (梅酒) – Japanese plum liqueur – is one of the most versatile and forgiving bottles you can own. Sweet, tart, almond-like, and usually 10–15% ABV, it drinks like an adult version of Ribena that somehow pairs with everything from sushi to steak.

Whether you make your own or buy a bottle (Choya, Takara, Fu-ki, or tiny artisanal ones), here are literally dozens of ways to turn it into world-class cocktails.

First: Know Your Umeshu Types

1. Classic sugar-rock umeshu (Choya Classic, Takara Kinsen) – balanced sweet-tart

2. Honey umeshu (soft, floral, less acidic)

3. Nigori umeshu (cloudy, richer, pulpier)

4. Aged umeshu (3–10+ years, nutty, sherry-like)

5. Low-sugar / genshu umeshu (dry, almost wine-like, 20%+ ABV)

6. Yuzu-umeshu blends (basically pre-made heaven)

Adjust sweetness in recipes depending on which style you have.

Part 1: The Easiest Umeshu Cocktails (No Shaking Required)

1. Umeshu Tonic
   60 ml umeshu + premium tonic (Fever-Tree, East Imperial) over ice
   Garnish: lemon wheel + one of the soaked plums

2. Umeshu Soda (Ume Highball)
   50 ml umeshu + chilled soda water (1:3 ratio)
   Frozen glass, lemon zest

3. Umeshu On-the-Rocks
   Just pour over one big rock. Drop the plum in. Done. Tastes better with aged umeshu.

4. Umeshu Shochu Soda
   40 ml umeshu + 40 ml barley or rice shochu + soda
   The classic izakaya drink.

5. Hot Umeshu (Winter Warmer)
   100 ml umeshu + 50 ml hot water. Optional cinnamon stick.

Part 2: Shaken & Stirred Umeshu Cocktails

6. Ume Sour
   60 ml umeshu
   20 ml fresh lemon juice
   15 ml simple syrup (omit if using very sweet umeshu)
   Egg white or aquafaba
   Dry shake → wet shake → coupe. 3 drops Angostura on foam.

7. Japanese Sidecar
   45 ml brandy or Cognac
   45 ml umeshu
   20 ml lemon juice
   10 ml Cointreau
   Sugar rim optional. Shake hard.

8. Umeshu Martini
   60 ml gin or vodka
   30 ml dry vermouth
   15 ml umeshu
   Stirred, lemon twist or pickled plum garnish.

9. Plum Negroni
   30 ml gin
   30 ml Campari
   30 ml sweet vermouth
   15–20 ml umeshu (replaces some vermouth)
   Stirred, orange peel.

10. Kyoto Old Fashioned
    60 ml Japanese whisky
    15 ml aged umeshu
    5 ml brown sugar syrup
    2 dashes Angostura
    Big rock, expressed orange + soaked plum.

11. Umeshu Manhattan
    Replace sweet vermouth 1:1 with aged umeshu. Luxardo cherry.

12. Plum & Basil Smash
    60 ml umeshu
    6–8 basil leaves
    20 ml lime juice
    10 ml simple
    Muddle basil lightly, shake, double-strain over crushed ice.

Part 3: Sparkling & Spritz Territory

13. Umeshu Royal (Japanese Kir Royale)
    15 ml umeshu in flute → top with Champagne or Prosecco
    Drop one plum at the bottom.

14. Umeshu Spritz
    60 ml umeshu + 60 ml Prosecco + 30 ml soda
    Lemon wheel + mint.

15. Sakura Spritz
    50 ml umeshu + 20 ml cherry liqueur + sparkling yuzu lemonade + Prosecco.

16. Matcha Umeshu Fizz
    50 ml umeshu
    10 ml cold-brew matcha (sweetened)
    15 ml lemon
    Top with soda.

Part 4: Tropical & Tiki Umeshu

17. Umeshu Mai Tai
    40 ml aged rum
    40 ml umeshu
    15 ml lime
    10 ml orgeat
    10 ml orange curaçao
    Float dark rum, mint sprig.

18. Plum Zombie
    Classic Zombie but replace apricot brandy with umeshu and add 10 ml yuzu juice.

19. Japanese Swizzle
    50 ml umeshu
    30 ml dark rum
    20 ml lime
    10 ml falernum
    6 dashes Angostura
    Swizzle with crushed ice, mint mountain.

20. Umeshu Painkiller
    60 ml umeshu
    60 ml dark rum
    90 ml pineapple juice
    30 ml orange juice
    20 ml coconut cream
    Shake, nutmeg.

Part 5: Savory & Umami Umeshu Cocktails

21. Ume Dirty Martini
    70 ml vodka or gin
    10 ml dry vermouth
    15 ml umeshu
    10 ml umeboshi brine (from the jar)
    Garnish: umeboshi plum on pick.

22. Bloody Ume (Japanese Bloody Mary)
    60 ml umeshu
    120 ml tomato juice
    10 ml soy sauce
    Wasabi, lemon, togarashi rim.

23. Umeshu Gibson
    Same as dirty martini but garnish with pickled umeboshi instead of olive.

Part 6: Zero-Proof Umeshu-Style Drinks

24. Ume Soda Mocktail
    40 ml umeshu syrup (boil plums + sugar + water) + soda + lime.

25. Plum Shiso Sparkle
    Muddle 4 shiso leaves + 20 ml ume syrup + 15 ml lime + sparkling water.

26. Honey Ume Iced Tea
    Cold-brew hojicha or sencha + 30 ml honey umeshu syrup + lemon.

Part 7: Pro-Level & Barrel-Aged

27. Barrel-Aged Umeshu Negroni
    Equal parts gin, Campari, sweet vermouth, and aged umeshu. Age 4–8 weeks in small oak barrel.

28. Fat-Washed Umeshu
    Fat-wash bourbon with toasted sesame oil + umeshu for 6 hours → strain → use in Old Fashioned.

29. Clarified Umeshu Milk Punch
    Classic milk punch method using umeshu, black tea, lemon, and spices. Shelf-stable for months.

30. 10-Year Umeshu Manhattan (if you’re lucky enough to have aged umeshu)
    70 ml rye whiskey + 30 ml 10-year umeshu + dash Angostura. No vermouth needed.

Bonus: Homemade 1-Year Umeshu (Start Today!)

• 1 kg green ume plums (June only)

• 800 g–1 kg rock sugar

• 1.8 L cheap white liquor (35% shochu or vodka)
  Layer in glass jar, keep 6–12 months. The longer, the better.

Umeshu is the ultimate “cheater” ingredient: it makes everything taste more expensive and thoughtful with almost zero effort. Keep a bottle in the fridge door and you’re never more than 10 seconds away from a world-class drink.

Kanpai!