Ume Highball091
Ingredients
| 60ml | umeshu (plum wine) |
| Soda water, well chilled | |
| Ice | |
| Umeboshi or lemon twist (optional garnish) |
Steps
-
Fill a chilled highball glass with ice.
-
Pour in umeshu.
-
Top with cold soda water. Stir gently — once — to combine.
-
Garnish with a small umeboshi or lemon twist if you like.
Analysis
Total drink: ~200g (60 ml umeshu at ~12%, soda to top, over ice)
| Component | Amount | % of drink |
|---|---|---|
| Alcohol (ethanol) | ~6g | 2.9% |
| Sugar | ~12g | 6.0% |
| Water + dilution | ~182g | 91.1% |
Sweet-tart and very low-ABV — ~3% finished. Umeshu is already low-proof and sugary (steeped plums + sugar), so soda mainly stretches and lightens it; the ~6% sugar is all the umeshu’s. More refreshing and forgiving than a whisky highball — the plum does the flavor work, the soda keeps it long.
Notes
- Ratio is roughly 1:2 or 1:3 umeshu to soda. Umeshu is sweeter than whisky so it can handle more dilution.
- Choya is the standard brand. The “extra years” aged version is richer and worth it.
- For an ume whisky highball: use 45ml Japanese whisky + 15ml umeshu + soda. Best of both worlds — the whisky gives backbone, the umeshu adds sweet-tart plum flavor.
- Everything cold. Glass, umeshu, soda.
- A single umeboshi dropped in the glass looks cute and adds a salty-sour hit as you drink.
- Non-alcoholic version: use ume syrup (梅シロップ) instead of umeshu. Same ratio.