Taipei izakaya evening with BB — whisky umeshu at NT$598. The Japanese plum-wine-and-whisky combination on the rocks.

We ordered:

Whisky umeshu — NT$598

Whisky umeshu is the Japanese izakaya drink that takes umeshu (the sweet-tart Japanese plum wine made from green ume plums steeped in shochu and rock sugar) and tops it with a measure of Japanese whisky. The result is a drink that combines the bright fruity sweetness of umeshu with the smoky-malty depth of whisky.

This pour came on the rocks in a lowball glass. Pale amber colour from the combination, with the slow ice melt diluting the drink gradually as you work through it. Garnished with a slice of preserved ume plum (the umeshu making byproduct) sitting at the bottom of the glass.

The flavour layering is the appeal. First sip hits the sweet-tart umeshu side — the fruity acidity from the plum, the slight floral note from the ume, the rock sugar sweetness underneath. The whisky then comes through on the finish — the malt-and-smoke depth that the plum can’t provide, with the slight burn that whisky always has.

The combination works because the whisky depth balances the umeshu sweetness. Straight umeshu can be cloying after a couple of sips; the whisky adds the savoury depth that makes the drink ageable across a long evening.

NT$598 (~SGD $27) for the cocktail is premium izakaya drinks pricing in Taipei — slightly elevated. The proper Japanese whisky and quality umeshu makes the math reasonable.

Taipei izakaya scene is a category of its own — the Japanese drinking-and-small-plate format brought over by the long Taiwan-Japan cultural connection, with the local twist of Taiwanese ingredients and pricing. We tend to do at least one izakaya night per Taipei trip.

The evening’s small plates rotated alongside — yakitori, sashimi, agedashi tofu. The drink was the slow-sip companion that anchored the evening.

Overall: 4.5 / 5. 😋👍🏼 Excellent whisky umeshu — would re-order on any Taipei izakaya night.

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