The Japanese LOVE their version of the plum or "ume", pronounced, "ew-may". The two most common forms are pickled (ume-boshi) and fermented into wine (ume-shu). For foreigners, pickled ume or ume-boshi is something you'll likely try at least once, it's part of the foreigner hazing. If you didn't grow up on ume-boshi, you'll cringe at the salty, bitter creation (but eventually learn to love it, like me!).
Fortunately the wine is MUCH more pleasant, divine really. It's a great, affordable dessert wine, perfect for any occasion. As you and your friends polish off a bottle, have fun eating the fermented plums at the bottom, but watch out for the pit! The most marketed brand is Choya. Resist the urge to buy the cheaper brand made in China, it is NOT very good. If you're looking for some indication of taste, it's somewhere between a peach and plum.
I had the pleasure of visiting and ultimately living in Japan for several years. I even tried some homemade ume-shu made by a Junior High School teacher, it was incredible. I recall he had a 5, 10 and 15 year old batch, if only I were that successful in home brewing...
Cheers!
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