The Taste of Hakutsuru Plum Wine

Hakutsuru Plum is a unique and delicious alcoholic from Japan. Originating from the Chinese Ume plum, this versatile drink has been a favorite of drinkers for centuries. Hakutsuru Plum Wine is an umeshu, wich is a type of sweet and tart wine made with ume plums. The ume plums are fermented in a special way to create this unique flavor.

The flavor of Hakutsuru Plum Wine can be described as semi-sweet with subtle tartness that lingers on the tongue. It has a bright aroma that brings out the essence of the fruit. On the palate, it offers notes of peach and apricot that linger util the finish.

Hakutsuru Plum Wine is produced using highly developed fermentation techniques which result in a refreshing and flavorful beverage that can be enjoyed on its own or mixed into . It also provies essential minerals and antioxidants such as calcium, magnesium, manganese, zinc, iron and potassium to promote good health.

This beverage pairs well with many different foods such as sushi, sashimi, tempura, ramen and many other Japanese dishes. It also makes for an excellent aperitif when served chilled so you can enjoy it before enjoying your meal or just by itself as a refreshing afternoon drink.

If you're looking for something diffrent to try then head on over to Wild Wasabi where you can sample some amazing Hakutsuru Plum Wine! Enjoy the sweet flavors of Japanese culture all in one glass!

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Is Hakutsuru Plum Wine Sweet?

Hakutsuru Plum Wine is a semi-sweet wine, with a refreshing and slightly tart flavor. The sweetness of the wine coes from the choice Japanese plums, called “ume”, which are used in its production. The fermentation process used to craft the wine creates a balance of tart and sweet flavors that is unique to Hakutsuru Plum Wine.

The Sweetness of Plum Wine

Plum wine is generally sweet, although tere are some dry varieties. It is made from ume plums, which are native to China and have a unique sweet-sour taste. The sugar content in plum wine can vary depending on the production method, with the sweeter varieties having a higher sugar content. Generally, those produced by fermentation have a lower sugar content and are considered dryer than those produced by mashing or crushing the fruit. Plum wine is typically served chilled as an aperitif and can be an excellent accompaniment to many dishes.

Is Plum Wine the Same as Sake?

No, plum wine (umeshu) and are not the same. Plum wine is a Japanese made from steeping unripe ume (Japanese plums) in , such as shochu or sake. Sake, on the other hand, is a brewed alcoholic drink made from rice, koji mold, and . Although both drinks contain alcohol and are served in Japan, they have distinct flavors and production processes. Umeshu has a sweet and tart flavor whle sake has a more subtle taste that can range from dry to sweet depending on its variety

The Alcohol Content of Plum Wine

Plum wine or umeshu is an alcoholic beverage made by soaking unripe ume plums in sugar and shochu, a clear distilled spirit. The alcohol content of the finished product varies depending on the type of shochu used, with most containing about 15-20% alcohol by volume (ABV). However, some varieties can contain up to 30% ABV. As such, it would be considered a strong alcoholic beverage compared to most wines which generally range from 11-14% ABV.


Hakutsuru Plum Wine is a unique and flavorful alcoholic beverage that has been enjoyed in Japan since the 17th century. It is made from the native Chinese ume plum and is brewed with highly developed fermentation techniques. The result is a refreshing, semi-sweet drink with a slightly tart flavor. Not only does it have an enjoyable taste, but it also contains essential minerals and antioxidants such as calcium, magnesium, manganese, zinc, iron and potassium. Whether you're looking for somethng to sip on during happy hour or just want to try something new, Hakutsuru Plum Wine is definitely worth a try!

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.