An apprentice philosopher says that “old age, among other qualities, brings knowledge and wisdom!”
Perhaps this is the big reason why UMÊ-SHU by AIKO be so successful among us, poor mortals who don't even enjoy a beer. But the liqueur is so delicious that, when we taste it, we reserve the best glass in the house to sip the precious drink. It is usually accompanied by ice cubes, which further enhances its smooth aroma, slightly sweet taste and pleasant acidity. Here's the secret to why Umê-shû by Aiko ” is so loved by the family!
It should be noted that the liquor was not purchased in any of those imported product stores in Bairro da Liberdade, in São Paulo, nor was it purchased in a “free shop” at an international airport. And not even received as “ omiyague ” from a relative or kind friend who, upon returning from Japan, remembered us. None of that!
Our “Umê-shû by Aiko ” does not have the noble origin, refinement and tradition of “Umê-shû de Choya ”, a century-old brand whose “umê-shû” is considered the holder of the authentic spirit of Japan converted into liqueur.
The “Umê-shû by Aiko ” that we enjoy has humble origins, without sophistication, normally packaged in reused wine or whiskey bottles, without a sticker, other than a small label showing the date of manufacture, written by hand.
The drink we are referring to with so much enthusiasm and admiration, despite its simplicity, is the result of the research work, dedication and talent of D. Aiko , who happens to be our worthy mother, who has just turned 98 this month well lived.
Curious by nature and an excellent cook, many years ago D. Aiko had access to a recipe manual published in Japan, she became interested in the formulation of “Umê-shû”, which is based on the Japanese plum, “umê”, variety that has adapted well in Brazil and whose fruit usually appears at the beginning of summer.
After some tests, D. Aiko he made some adaptations to the original formula, arriving at the composition he considered ideal, using crystal sugar instead of honey and refined sugar, and vodka replacing the sake and brandy (pinga), initially used. Mixing the fresh and green “umês” in hermetically sealed glass containers and letting the composition rest for almost 1 year, in a cool place but safe from sunlight, we reached the final product whose quality is almost comparable to the exceptional CHOYA (I'm exaggerating? ) . Tasty, delicate, stimulating – simply delicious!
D. Aiko seeks to produce “umê-shû” almost every year, in a limited quantity, sufficient for family consumption, including sons and daughters-in-law and some privileged friends who, upon receiving the precious gift, seek to reserve a prominent place for it in their shelves in the house, far from the wines and whiskeys that decorate the room.
I recommend the film “Our Little Sister ( Umi-Machi Diary) ”, by the brilliant Japanese filmmaker Hirokazu Kore-Eda , where cuisine appears as a backdrop, but with a subtlety that inspires any fan of Japanese cuisine. The scene in which the grandmother teaches her granddaughters how to do “UMÊ-SHÛ” is significant and striking, which serves as a link to remember good family stories and mark the passage of time with the changing seasons. When seeing these scenes, it was impossible not to make an association with the stories of D. Aiko who, with her 98 years of suffering but well lived, has become a reference for her children, grandchildren and great-granddaughters, by demonstrating the joy of living, lucidity, determination, knowledge and wisdom, even at this age.
About Umê-shû:
“UMÊ-SHÛ” is a Japanese liqueur produced with the “umê” fruit, a type of plum highly valued in Japan, when it is not yet ripe, added with sugar and alcohol, with an alcohol content between 10 and 15%. It has a striking fruit aroma, slightly sweet and mild acidity. It has detoxifying properties and increases appetite, being recommended as a digestive before meals.
“UMÊ-SHÛ” is something that the Japanese really appreciate, as much as the traditional caipirinha here in Brazil.
To have the perfect balance between the “umê” extract and alcohol, the aging technique is used, just like wine and whiskey, giving “Umê-shû” its “fruity bouquet”, unparalleled.
How to enjoy:
There are different ways to enjoy “Umê-shû”. You can drink it pure at natural temperature. For those less resistant to alcohol, it can be mixed with sparkling water or cold water, with tonic water, or with ice cubes, or even with green tea at room temperature, iced or hot.
Benefits:
In addition to being highly appreciated for its flavor, “UMÊ-SHÛ” brings several benefits, such as:
- As it has a relaxing effect, it is great for getting a good sleep.
- It is digestive and helps awaken your appetite.
- Reduces the effects of daily tiredness.
- Contains vitamins and minerals such as B17, potassium, magnesium, iron.
There are more than 300 brands of ”UMÊ-SHÛ” in the world, the majority obviously in Japan, with CHOYA KISHU being the most famous, for its perfect balance between sweetness and acidity.
In Brazil, in addition to other existing brands, with good quality, one stands out that, for me and, certainly for another dozen connoisseurs, is the favorite. It’s “UMÊ-SHÛ by AIKO”!!!!
© 2019 Katsuo Higuchi
