Plum Wine Day (Umeshu no Hi)

What Is Plum Wine Day?

"Plum Wine Day" (Umeshu no Hi) falls on nyūbai, the traditional seasonal marker for the start of the rainy season, which usually comes around June 11 (June 10 in some years). It was established in 2004 by Choya Umeshu Co., Ltd., headquartered in Habikino, Osaka Prefecture, and certified and registered by the Japan Anniversary Association. The date was chosen because plum picking begins across Japan around nyūbai, marking the start of plum-wine-making season. The day aims to let more people enjoy high-quality plum wine and carries the wish that people will stay healthy through the summer while enjoying it.

The History of Plum Wine and "Ume-Shigoto"

Plum wine has long been enjoyed in Japanese homes.

• Mentioned in Edo-period texts: The 1697 food encyclopedia "Honchō Shokkan" is said to already contain a description of plum wine.
• Homemade plum wine: A 1962 revision of Japan's Liquor Tax Act allowed people, under certain conditions, to steep fruit in spirits such as shochu at home for their own consumption. Since then, "ume-shigoto" — preparing green plums — has become an early-summer tradition.
• Choya's history: The company began with grape cultivation in 1914 (Taisho 3) and started producing and selling plum wine in 1959 (Showa 34). In 2000, marking 40 years of plum wine production, it changed its name to Choya Umeshu Co., Ltd.

The Basics of Making Plum Wine at Home

Homemade plum wine is usually made with green plums, rock sugar, and high-proof shochu such as "white liquor." Under the Liquor Tax Act, home steeping requires spirits of at least 20% alcohol and prohibits steeping ingredients such as rice, barley, or grapes.

Fun Facts About Plum Wine

• Green plums and amygdalin: Unripe green plums, especially their pits, contain a substance called amygdalin, so people are advised not to eat raw green plums. In plum wine, this substance is said to break down and decrease over time.
• Aging changes the flavor: Plum wine is said to become smoother and mellower when left to age after steeping.
• The base spirit matters: Besides white liquor, plum wine can be made with brandy, sake, and other spirits, each giving a different flavor (spirits under 20% alcohol, such as sake, cannot be used for home steeping).
• "UMESHU" abroad: About 30% of Choya's sales are said to come from overseas, with sales channels in more than 70 countries, and plum wine is enjoyed abroad under the name "UMESHU."

Ideas for Plum Wine Day

• Try making your own plum wine with the green plums now appearing in stores.
• Enjoy your favorite plum wine however you like it — with soda, on the rocks, or mixed with hot water.
• Compare plum wines made with different base spirits or sugars.
• If you don't drink, try making plum syrup to enjoy "ume-shigoto."

A Seasonal Pleasure That Takes a Year to Mature

Plum Wine Day is a day to rediscover the charm of plum wine in the season when fresh green plums arrive. The plum wine you make this year may have mellowed nicely by this time next year. Why not enjoy a seasonal handicraft and make the most of the rainy season? When you drink, please enjoy in moderation.