Add umeshu-soda to your summer spritz lineup

This refreshing, aromatic drink deserves to be on your summer spritz list.

For optimum “shuwa-shuwa” (effervescence) use a chilled glass, chilled umeshu, chilled soda water, and large chunks of ice (minimum meltability). Select a glass with a bit of booty, to retain the bubbles, and a thin rim, for a crisp delivery.
Serves 1

50ml umeshu
100ml soda water
ice (large chunks)

  1. Add ice to glass.
  2. Add umeshu.
  3. Add soda gently.
  4. Stir gently once or twice, lifting the ice, so not to lose carbonation and melt the ice.

For a spicy alternative, try umeshu with ginger ale (1:2, a little fresh ginger mixed through at end). For honey fans, try a combination of 60ml umeshu, 60ml soda, 5g honey and 10g umeboshi flesh. Add the umeboshi and honey into a glass and mix, add ice, pour in the umeshu and then the soda. Mix gently and serve immediately.