Hello everyone,
I’m Ishikawa, an ume concierge at Choya!
This time, I’d like to introduce one of my favorite combinations for ume syrup: Shirokaga × Beet sugar.
Since I’ve always loved sour umeboshi, I also prefer ume syrup that highlights tartness rather than sweetness—a syrup with a strong “ume character.” Among all the ume varieties at Choya, my favorite is Shirokaga from Gunma Prefecture, which has a particularly distinct ume flavor. For this syrup, I selected beet sugar, which adds a rich depth of flavor similar to brown sugar.
By the way, I’m not very strong with alcohol, so I usually make ume syrup instead of umeshu. Going forward, I hope to keep sharing recipes and ideas that are enjoyable for those who don’t drink much alcohol, as well as for underage guests!
Ready in Just One Week
One of the great things about ume syrup is that it only takes about one week to complete—much quicker than umeshu. The syrup made with Shirokaga × Beet sugar develops a beautiful, chocolate-like color from the beet sugar.
Flavor-wise, the tartness of Shirokaga ume blends beautifully with the toasty sweetness of beet sugar, resulting in a well-balanced syrup.
Personally, it reminds me of brown sugar dried ume, a snack I often enjoy. If you’ve never tried it, you may not know the taste—but it’s truly close! If you love the richness of brown sugar and want to enjoy the full essence of ume, I highly recommend this combination.
Shirokaga from Gunma
The ume I used this time is Shirokaga from Gunma Prefecture, available exclusively at our Kamakura store. Shirokaga is a representative variety of Gunma and has been carefully cultivated since the Edo period through repeated breeding.
It delivers a nostalgic, refreshing flavor that might remind you of the ume juice you once enjoyed at your grandmother’s house. Because the fruit is harvested while still green, the infused ume remain firm and don’t wrinkle easily, giving them a pleasant, crisp texture.
At our Kyoto store, we offer Shirokaga from Nara Prefecture. Even within the same variety, the flavor differs depending on the region and ripeness, so we hope you’ll enjoy discovering the unique character of each.
Beet Sugar – Gentle and Rich
Beet sugar, also called “sugar beet,” is made from a crop mainly grown in Hokkaido. At Choya, we use beet sugar that is coarsely refined so that its mellow sweetness and brown-sugar-like richness remain. It also contains natural oligosaccharides, making it gentle on the stomach—a nice choice for those who value health.
When making ume syrup or umeshu, choose a softly colored brown beet sugar like the one shown in the photo.
Two Ways to Enjoy
Ume syrup made with Shirokaga × Beet sugar has a subtle toasty note and pairs especially well with dairy. Mixed with milk, it becomes thick and yogurt-like in texture—absolutely delicious. Normally, ume syrup is diluted 4–5 times with liquid, but for this combination, I recommend making it stronger so the flavor stands up to the milk.
Another unique way to enjoy it is with apple juice. Mixing it with an ordinary store-bought apple juice adds richness and transforms it into something that tastes like a premium juice experience!
Please give these two variations a try.
Although I couldn’t cover it this time, the infused ume themselves are also delicious to eat. I’d love to introduce some recipes using the fruit in a future article.
If this article has sparked your curiosity, I hope you’ll try making syrup with Shirokaga × Beet sugar yourself!