什麼是梅酒

梅酒是一種日本梅子利口酒。通過梅酒中梅子的陳釀過程,梅子的味道釋放和烈酒實現了完美結合。它很好地平衡了甜度、酸度和梅子核散發出的獨特清香。
在古代日本醫學中,梅子被日本人當做一種健康補品。梅酒是把梅子與糖一起浸入烈酒中製作而成,這種方法可以提取梅子中的獨特成分。它的綿軟口感和芳香通過一個自然緩慢的浸泡陳釀過程而被提取出來。梅酒做為一種傳統利口酒,深受日本人的喜愛。
令人神清氣爽的檸檬酸:梅子的香味來自於檸檬酸。檸檬酸具有的神清氣爽味道可以刺激食慾。梅子同樣還含有蘋果酸和琥珀酸。當您感到疲勞時,喝點梅酒能紓解疲勞,令人精神一振。
蒸餾酒會提取梅子全部的營養和鳳味。:梅子的鳳味不僅從果肉中提取,而且還從果核中提取。果核的香味通在烈酒的作用下提取至酒中。這意味著飲用了梅酒,您同時享用了果實和果核。
梅子富含礦物質和纖維質。:梅子富含鉀、鎂和鈣等礦物質以及纖維質。

CHOYA梅酒不使用添加劑。
CHOYA梅酒不使用酸味料、香料、著色料(焦糖素)。
如果把人工的東西作為原料偽造使用,可以更簡單的做成梅酒。
但是,我們想不應該那樣做。要製造出更好品質梅酒的話應該追求不能蒙混過關的正宗產品,我們確信這也是消費者所期望的。

CHOYA梅酒是把青梅果浸泡一年左右,慢慢讓梅果的成分提煉出來,並讓它完全成熟,用心來製造出最大限度激活梅子營養成分的梅酒。
雖然眼下也許會認為這樣是用心過頭,但是想把正宗好喝的梅酒奉獻到消費者手裡,是我們製造產品的“真正心願”

我們的梅酒是以上夢想的結晶。請用心品嚐CHOYA梅酒。

梅子不同於李子

梅子(學名:Prunus mume Sieb. et Zucc)經常被誤認為是李子(學名:Prunus somestica L),兩者同屬於薔薇科櫻桃類,但兩者卻有非常不同的特性。梅子的酸度有4-5%,而李子的酸度只有1-2%。當果肉成熟時,與其它有機酸相比,檸檬酸佔了更高的比率。梅子的果肉和表皮含有多元酚,果肉中還含有氨基酸。我們的研究顯示,γ-氨基丁酸可能由谷氨酰胺酸生成。

在日本和中國歷史上,梅子都曾被用於醫藥用途。在日本,傳統上認為梅可用於治療食物中毒、水中毒和血液中毒。

梅子中還含有多元酚,多元酚的量隨著其成熟而增加。

梅子果肉中還含有檸檬酸等有機酸。

梅子和梅酒的歷史

Ume has always been revered throughout Asia. Still today, the Japanese appreciate ume for its nutritional value.

750~
Circa 750 In the famous Man'yoshu, Japan's oldest collection of waka poems, the visually appealing ume blossoms are incorporated into 118 poems, compared to only 42 for cherry blossoms.
918 “Honzowamyo” the oldest Japanese dictionary of pharmacy, mentions ume.
960 It is said that Emperor Murakami recovered from his illness by drinking a special tea blend made with “*umeboshi and kombu (kelp)”.
984 The medicinal properties of ume are mentioned in the “Ishinho”, Japan's oldest medical publication.
1550~
Circa 1550 During the Sengoku (Warring States) Era, Lord Kuroda Josui issues an edict to all of his vassals stating that each of them must plant three ume trees at the birth of their sons. 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 province and soon Ando Naotsugu instigates a policy of encouraging ume cultivation.
1697 The term Umeshu appears for the first time in the “Honcho-shokkan” book of Japanese cuisine. Ume is 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 (smoked ume), is described as a medicinal agent that aids the blood flow in the lungs and spleen.
1817 The Shakoku-Koden-Hihou states that intestine inflammation sufferers should grind green ume to a pulp and let it dry under the sun and kneed it into a paste.
1878 There is an outbreak of cholera in Japan and umeboshi are in great demand.
1886 A prosperous ume farming business is started in the Kishu region.
1904~
1904 Umeboshi becomes part of the food supplies sent to frontline soldiers during the Russo-Japanese War. The term hi-no-maru bento (a boxed lunch of white rice with a pickled ume in the centre, recalling the Japanese flag) originates during this time.
1914 The predecessor of CHOYA UMESHU CO., LTD. begins viticulture.
1950 Research begins to determine the finest variety of ume in Japan and the now-famous Nanko-ume is finally certified as such afterin five years.
1952 In America, E.T.Krebs gives the name B17 to the amygdalin found in ume.
1962 Japan's new Liquor Tax Law allows the home production of fruit based liqueur.
1965 Nanko-ume is registered to the Ministry of Agriculture and Forestry.
CHOYA starts radio and television advertisements.
2005 Umeshu boom begins.


*umeboshi: pickled ume fruit, salted and sun-dried for a few days. Umeboshi is considered a health food in Japan.

References
- “Minabegawa Village Ume Promotion House Book of Data”
- “A Dictionary of the Origins of Japanese Cuisine” (Dohosha Printing)
- “Japanese Encyclopedia of Food” (Special edition history publication)
- “Chronological Classification of Japanese History” (Tokyo Shoseki)
- Independent research by Choya Umeshu Co., Ltd.

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