This was the Ito En Hiyashi Ume, containing up to 1% juice from Nankō ume, sourced from Wakayama Prefecture, along with 1800 mg of sodium and citric acid to help prevent heatstroke during summer.
The beverage had a clear, off-white hue with a sweet and sour ume aroma. When consumed chilled, it started with a gentle sweet-sour plum taste that developed into a more pronounced ume tartness mid-sip, finishing with a slight savoury sour note. The aftertaste left a salivating sensation on the tongue, enhancing the feeling of quenching one’s thirst. The flavour profile, enriched by the sodium, evoked memories of Chinese smoked plum drinks but with a fresher, less smoky, and more straightforward plum flavour. Overall, it was a very refreshing drink, lightly sweetened with a bright sourness, making it perfect for enjoying chilled, at room temperature, or even frozen, whether indoors or out in the summer heat.
This Ito En Hiyashi Ume contained 500 mL. It was produced in Japan and purchased in Sydney, Australia in 2024.