冰饮梅酒 Choya Umeshu (Not-Plum Wine)

那天在中国店
看到了Umeshu
绿绿的瓶子装着青青的果子
很是惹人
ogs说这个酒很有名，只是甜了点
那就试试吧
葡萄酒的一个不好就是要即时擦去嘴唇上的残留，不然就染红了
这是透明的，应该不会留下什么

Choya Umeshu的包装很结实
很容易打开

酒是很甜啊

搞来制冰的盒子
冻上
两块透明的进去，冒着冷气
正好够进Johnnie Walker的小杯子
冰镇着Umeshu
甜味不知是被稀释了，还是味觉被冷到了
正好
不留神
三分之一没了……

from http://www.choya.com/

In ancient Japanese medicine, ume had been used as a health supplement by the Japanese.

Umeshu is produced by steeping ume in spirits with sugar to extract ume's unique ingredients. Its mild taste and elegant aroma are extracted through a naturally slow aging process.
Umeshu is a traditional liqueur, which has been truly loved by the Japanese.

Ume's delicious tang comes from citric acid. This refreshing flavor induces the appetite. Umeshu also contains malic and succinic acids. Refresh yourself by enjoying Umeshu when you feel tired.

Ume flavor is extracted not only from fruit but also from the seed. The seed's flavor is extracted by the effect of spirits. This means you get to enjoy both the whole fruit and seed with Umeshu.

Ume contains minerals such as potassium, magnesium, and calcium. Ume is fiber-rich.

Ume (scientific name: Prunus mume Sieb. et Zucc) is often mistaken for plum (scientific name: Prunus somestica L), which is in the same group of Rosaceae Purunus, however, they have very different characteristics. Ume contains 4--5% acidity compared to 1--2% acidity in plums. As ume fruit ripens, citrus acid occupies a higher ratio than other organic acids. The fruit and skin of ume contains polyphenol and the fruit contains amino- acids. Our studies indicate that GABA might be produced from glutamine acid.

Metaphorically speaking, "having a beautiful appearance and substance" is compared to "bearing flower and fruit." Ume possesses this exactly. In ancient times, beautiful ume flowers were used in Japanese haiku poems and the nutritious fruit was used for medical purposes. The aristocracy enjoyed viewing ume flowers in early spring-time for their appearance and sweet bouquet. Wishing for sound health, they also used ume as part of a nutritious diet. During the medieval period, ume started to be used in zen culture and samurai society. Zen monks took green tea with umeboshi (salt-pickled ume) to clear evil thoughts and prepare for ascetic training. Samurai society used ume as an auspicious food and found ume very useful at the battlefield. Ume flowers became more popular through a belief- in the- heavenly- gods and were presented in a variety of motifs in songs, kabuki, and fine arts. Ume not only creates Umeshu bouquet and taste but also is indispensable to Japanese culture by blooming beautiful flowers and its benefits as a healthy fruit.