What's UMESHU?



	From olden times on to the present day, UME-fruit liqueur has been a familiar beverage in Japanese households well known and loved for its relaxing effect as well as its usefulness for keeping healthy. Because of the faint aroma, well-balanced acidity and sweetness of UME-fruit liqueur, it is said to be one of the most delicious liquors in the world. The reasons why it is good for our health are, firstly, the main component of the organic acid incorporated in UME-fruit liqueur is citric acid. This substance relieves fatigue and helps the body recover its energy and vitality. This is what is known as UME-fruit liqueur's relaxing effect. Second, drinking just a bit in times when the appetite is lost stimulates saliva and gastric secretions enhancing the appetite and bringing out the flavor of any meal. Third and last, UME-fruit liqueur possesses a sterilizing effect and an intestinal digestion process coordinating effect that purifies the body's internal organs and relieves diarrhea. UME-fruit liqueur not only soothes the weary body and soul but is also a potent medicinal agent. Backed by well-substantiated scientific proof, UME-fruit liqueur is synonymous with good health.


Circa 750 A.D.		In the "Manyoshu", Japan's oldest collection of "waka" poems, UME blossoms which provide a visual effect are incorporated into many poems.

918		The medicinal properties of UME-fruit are described in the "Honzowamyo" guide to pharmacological agents.

960		It was said that Emperor Murakami recovered from his illness by drinking a special tea blend made with pickled UME-fruit and seaweed.

984		The medicinal properties of UME-fruit are mentioned in the "Ishinho", Japan's oldest medical publication.

Circa 1550		During the Sengoku Era, Lord Kuroda Josui issued an edict to all his vassals stating that each of them must plant three UME trees at the birth of his son. There were many feudal lords during this time that ordered the planting of UME trees as a source of medicine in preparation for war.

1619		Tokugawa Yorinobu becomes Lord of Kii and soon Ando Notsugu commences the cultivation of UME-fruit.

1692		The term "UME-fruit liqueur" appears for the first time in the "Honcho-shokkan" book of Japanese cuisine. In it, UME-fruit are described as a medicinal agent that stops the accumulation of phlegm, relieves parched and sore throat, improves the appetite, and dissolves poisons.

1712		In the "Wakan-sansai-zue" encyclopedia, "ubai" UME-fruit are described as a medicinal agent that aids the blood flow in the lungs and spleen.

1781		The "Waho-ichimanho" book of medicines states that as a cure for bloody feces, one should ingest charred pickled UME powder and for foot ringworm, or "athlete's foot", one should use a mixture of pickled UME, aroids, and copper dust.

1817		The "Shokoku-Koden-Hihou" states that intestine inflammation sufferers should grind green UME-fruit to a pulp, let it dry under the sun and kneed it into a paste.

1878		An outbreak of cholera sweeps over Japan and pickled UME are in great demand.

1886		A prosperous UME farming business is started in Kishu.

1904		Pickled UME become part of foodstuffs sent out to soldiers during the Russo-Japanese War. The term "Hi-no-maru Bento (lunch of rice with a pickled UME)" originates during this time.

1914		The company known today as the Choya Umesh Co.,Ltd. is established and begins wine production.

1952		In America, E.T. Krebs names the amygdalin found in UME "Vitamin 17"

1959		Choya begins manufacturing UME-fruit liqueur.

1962		Japan's Liquor Tax Law is reformed allowing the home production of fruit based alcoholic beverages.

1965		Choya starts radio and television advertisements.


	[References]

	-Minabegawa Village UME Promotion House Book of Data -Dictionary of the Origins of Japanese Cuisine(Dohosha Publishing House) -Japan Encyclopedia of Food(Special edition history publication) -Chronological Classification of Japanese History(Tokyo Shoseki) -Choya Umesh Co., Ltd.