How it is made

Turning umeshu into a jelly that loosens when shaken

Ripe large ume is infused in honkaku rice shochu, then set into a jelly that becomes pourable after the unopened bottle is shaken.

Infusing ripe ume in rice shochu

The aromatic spirit supports a peach-like expression of fully ripe ume.

Setting, then breaking, the texture

Tip the unopened bottle downward and shake gently; the size of the jelly pieces and the flow change with the motion.

The result

Between a drink and a dessert

This still umeshu adds a visual and tactile experience that is completed in the glass.

Taste profile

Peach-like ripe ume, measured sweetness and a changing texture

Ripe ume recalls peach on the nose. The flavour is lightly sweet and refreshing, while the texture can move from softly jellied to almost fluid depending on the shake.

Food affinities

Built around a changing texture and a peach-like aroma

The food affinities of Jelly Umeshu carry no official recommendation from the producer either. They are organised around the peach-like aroma of ripe ume, a restrained sweetness, and a texture that shifts from softly jellied to almost fluid, in four directions.

An echo of the syrupy textureSteamed turnip with sea bream (kabura-mushi), gaeng som with prawns, panna cotta. The syrupy mouthfeel runs in the same direction as dishes with a similar texture.

Drawn toward the peach-like aromaSea bream steamed with sakura, yam mamuang (green mango salad), mozzarella and pear salad. The fruit-derived aroma echoes dishes built around fruit.

Matched to the restrained sweetness, in light startersYuzu-pickled turnip, mieng kham (wrapped leaf starter), prosciutto with fig. A design that does not let sweetness linger meets the salt and acidity of light starters.

An echo of the visual playfulnessChirashi sushi, yam som-o (pomelo salad), carrot rapé. A design built around visual change runs in the same direction as colour-forward dishes.

Food-pairing science notes that aromas close to peach or apricot tend to connect with fruit from the same family, or with starters carrying acidity and colour. Given the lower strength and restrained sweetness, the pairing leans toward light starters and small plates rather than heavier dishes.

Pairing guide — Umeshu

The producer

Ikegame Shuzo, established in Kurume in 1875

Founded in Kurume, Fukuoka, in 1875, Ikegame Shuzo draws on its sake and honkaku-shochu craft for this jelly-textured umeshu, first released in 2007.

For restaurants and retailers

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JELLY UMESHU

Turning umeshu into a jelly that loosens when shaken

Infusing ripe ume in rice shochu

Setting, then breaking, the texture

Between a drink and a dessert

Peach-like ripe ume, measured sweetness and a changing texture

Built around a changing texture and a peach-like aroma

Ikegame Shuzo, established in Kurume in 1875

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Turning umeshu into a jelly that loosens when shaken

Infusing ripe ume in rice shochu

Setting, then breaking, the texture

Between a drink and a dessert

Peach-like ripe ume, measured sweetness and a changing texture

Built around a changing texture and a peach-like aroma

Ikegame Shuzo, established in Kurume in 1875

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