This refreshing, aromatic drink deserves to be on your summer spritz list.
Photos by Sherry Zheng
For optimum “shuwa-shuwa” (effervescence) use a chilled glass, chilled umeshu, chilled soda water, and large chunks of ice (minimum meltability). Select a glass with a bit of booty, to retain the bubbles, and a thin rim, for a crisp delivery.
100ml soda water
ice (large chunks)
- Add ice to glass.
- Add umeshu.
- Add soda gently.
- Stir gently once or twice, lifting the ice, so not to lose carbonation and melt the ice.