Plum Wine (Umeshu) with the Pigment and Flavor of Perilla Ocimoides var. Crispa was Investigated

Abstract

The pigment and flavor of Perillae folium were prepared according to the previous paper. This characteristic Umeshu as a novel type of liqueur was prepared according to two methods. One is that at the first stage, unripe plum, sugar and Shochu were mixed together in a pot, after a week Perillae folium were added and after more one week, it was filtrated. The other is the mixture of commercial Umeshu and the extracts of Perillae folium using organic acid.