Umeshu Matsuri – Plum Wine Festival in Tokyo

If you live or happen to be around in Tokyo this long weekend, why don’t you pop in Yushima Tenmangu, or Yushima Tenjin to sip umeshu, Japanse plum wine?

Umeshu (梅酒 : 梅 ume = plum, 酒 shu = sake) is made by steeping unripened Japanese plums in alcohol and sugar to allow the flavours to infuse. It is called plum ‘wine’ in English, but it is liqueur type of alcohol.

venue: Yushima Tenmangu, near Ueno

Over the weekend, the Umeshu Matsuri, Plum Wine Festival is held at the Shito shrine, which is famous for its beautiful plum blossoms in spring. Beer is nice – Oktober Fests are thrown here and there around this time of the year even in Japan, but it may be a good idea to try this aromatic, sweet and plesantly sour liqueur.

the leaflet and token coins

At the entrance, purchase 18 token coins for 1,600 yen (advanced ticket was 1,400 yen). 1 or 2 coins are required for a small cup of umeshu (about 30 ml/cup), but 3 for some or award winning ones. Okay, now you are ready to sip. Enjoy and find your favourit(s) out of 156 umeshus from sake breweries all over Japan.

made with distilled alcohol – from Hiroshima
made with sake – from Hyogo
made with sesame shochu – from Fukuoka
Kosher umeshu – made with sake – from a brewery in Kyoto (established in 1673!)
made with brandy – from Akita
blended with yuzu juice – from Wakayama
blended with gyokuro green tea – from Kyoto
nigori umeshu from my favourite sake brewery in Hyogo producing Kotsuzumi which I mentioned on Kinosaki Onsen post (left: more fruity and tastes like peach juice right: with plum pulp and full flavour)
umeshu hopping

If you find your favourit(s), you can buy it/them!!

I bought a bottle of 梅申春秋, Baishin Shunju from my fav brewery!

left: Baishin Shunju / right: Daku Daku


Umeshu Matsuri

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Period: 6th – 9th October 2017
Venue: Yushima Tenmangu
Access: Nearest staion is Yushima on the Chiyoda Line. Take Exit 3 and the left, turn left at the first intersection and walk down about 30 metres. It’s on the left hand side.


Now that you’ve come all the way, why don’t you look around the site?

Tribute to the Shito deity: the first rice sheaves of the harvest are presented as offerings, called shinsen, to the kami, deity or sacred power of Shintoism during agricultural and other festivals.

Yushima Tenmangu(湯島天満宮)a.k.a. Yushima Tenjin(湯島天神)was originally founded for Ameno Tajikaraono Mikoto in 458, and became one of Tenjin shrines in 1355 – Kitano Tenmangu in Kyoto is the most famous one.

‘Tenjin’ is the name of Michizane Sugawara (845-903), a scholar and a high government official. Like other Tenjin shrines, Yushima Tenjin is visited by students to pray for passing exams and inscribe ema – small wooden plaques – with petitions for success in exams, esp. entrance exams.

Among lots of ema, you will find Michizane on a cow. A cow, a typical feature of a Tenjin shrine, is believed to be the servant of the deity.

In the precincts of the shrine, there is a bronze cow, which is known as nade ushi (a cow to stroke). People believe that touching or stroking the cow will cure physical illness, and that is the reason why its head  and forehead are so shiny.

You will also see plum trees in the garden and bonsai as well.

Tenjin is strongly related to plum because Michizane had always favoured the trees and blossoms (There is a legend about him and his tree, called ‘Flying Plum Tree‘),  so ‘plum’ became a crest of the shrines.

 

plum blossom crest in the blue circle

Strolling in the precincts, you might come across a wedding ceremony.

Would you like to try omikuji, sacred lot?

If the fortune telling is not a good one, tie it around branches of a pine tree or some such. If good, keep it in your purse or wallet!

Hope you enjoy umeshu and the visit.

See you!  S/he is cute, isn’t s/he?

 

More about Umeshu:
Umeshu seminar in London last year
Umeshu made with whiskey by Suntory produsing Hakushu, Yamazaki, Hibiki whisky

More about Tenjin, read the post of one of my blogger friends.

 

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Onigiri – Rice Balls

My lunch today: Onigiri (Mame-gohan and Takenoko-gohan), Tamagoyaki and Tsukemono & Umeboshi

Rice balls (green peas rice and bamboo shoot rice), rolled omelette w/ Nori seaweed and preserved vegetables (cucumber and aubergine) & pickled plum

 

Onigiri on bamboo sheath, once used to wrap onigiri