Umeshu, an infusion based on the dry distillation of plums, has a moderate degree of alcohol. When making umeshu, people often use shochu with a low degree of alcohol, such as Japan's "whiteliquor" with a degree of alcohol of 35 degrees, which has been distilled many times and has almost no smell and no taste, making it ideal for making fruit wines. If you want to enjoy umeboshi in a short period of time, choose 25 proof mai shochu, as it has less flavor and allows the flavor of the plums to blend in more quickly. The taste of plum wine varies greatly depending on its sweetness, acidity and aftertaste, and can be categorized as sweet, sour, spicy and aftertaste aftertaste, etc. These different flavor choices can be used to satisfy different consumer preferences. In addition to drinking it straight, plum wine can be mixed with other beverages or ice cubes to create a more refreshing drink, and those who are not up to the challenge of drinking plum wine can even drink it in hot water, so that they can both to enjoy the flavor of plum wine while reducing the harshness of alcohol.