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Choya Umeshu Co., Ltd. (チョーヤ梅酒株式会社, Chōya Umeshu Kabushiki-gaisha), or Choya, is a Japanese company headquartered in Habikino, Osaka, Japan, which specializes in the production and sales of umeshu plum liqueur. Its other main businesses include brandy, sake, wine, and foods. The company started producing umeshu in 1959. [1]
Umeshu (梅酒) is a Japanese liqueur made by steeping ume plums (while still unripe and green) in liquor (焼酎, shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. Famous brands of umeshu include Choya, Takara Shuzo and Matsuyuki. Varieties are available with whole ume fruits contained in the bottle, and some ...
Maesil-ju (Korean: 매실주; Hanja: 梅實酒), also called plum wine, plum liquor, or plum liqueur, is an alcoholic drink infused with maesil (plums).The exact origins of Maesil-ju are unknown, but it is thought to date back to the Goryeo Dynasty (918-1392) [1].
Umeshu (梅酒; "plum wine") is a Japanese alcoholic drink made by steeping green plums in shōchū (clear liquor). It is sweet and smooth. A similar liquor in Korea, called maesil-ju (매실주, 梅實酒; "plum wine"), is marketed under various brand names, including Mae hwa soo, Matchsoon, and Seoljungmae. Both the Japanese and Korean ...
Gekkeikan Sake Company, Ltd. ( 月 桂 冠 株 式 会 社, Gekkeikan Kabushikigaisha) is a Japanese manufacturer of sake and plum wine based in Fushimi, Kyoto, Japan. Founded in 1637 by Jiemon Ōkura, in Fushimi, [1] it is one of the world's oldest companies, and is a member of the Henokiens group. [2] The name of the company literally means ...
Wendy Culverwell. May 30, 2024 at 1:32 PM. Ste. Michelle Wine Estates, Washington’s oldest and largest winery, is selling its 14 Hands Winery Prosser to a grape grower interested in expanding ...
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Cabernet Sauvignon. Since open bottles of wine tend to turn just after a few days, Dana Spaulding, the founder and CEO of Wander and Ivy, set out to make single-serving wines that wouldn’t waste ...
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