Plum wine is a fermented wine, so it must have a shelf life. Although it can be consumed after 5 years, it will slowly undergo qualitative changes. The most obvious difference is that after 5 years, precipitation will begin to occur. The longer the delay or the higher the ambient temperature, the more obvious the change in quality.
Origin of plum wine.
This is an infused wine in which plums are steeped for a long time in a distilled spirit (usually rice wine). Plum wine has an appetizing effect. Carefully brewed plum wine harmonizes with the sweetness and soft aroma of fruit wine and the strength of distilled spirits. The combination of these two customs is particularly intoxicating.
In Japan, the main producer of plum wine, there are many types of plum wine. Sometimes, when you go to different places, you will find a completely different local plum wine, which indicates its popularity.
Ingredients of plum wine.
Plums were originally brought to Japan from the Yangtze River valley, which is why they were called “Ume” in ancient times, similar to the pronunciation of the Chinese word “ume”. According to historical records, plums were widely cultivated as a food and household medicine among Japanese farmers in the Edo period. The farmers preserved the plums, which could not be eaten within a short period of time, by processing them into plums and plum wine.
It is said that the ancient people thought that the shrinkage of plums was not a good sign. In addition, plums were often inedible due to poor medical and sanitary management conditions, so plum wine became popular as a means of storing plums. Today, plum wine has become one of the most popular sakes in Japan, with an amazing variety.
In terms of the types of plum wine brewed, it can be classified as shochu, sake, brandy, infused sake and dessert sake. In terms of taste, it can be divided into sweet, sour, spicy, and aftertaste.
