Ume, also known as Japanese plum or apricot, belongs to the Prunus mume tree native to East Asia. Despite being called a plum, it’s more closely related to the apricot. Ume plays a significant role in Japanese culture and cuisine, often pickled to make umeboshi or brewed to produce plum wine (umeshu).
The scent profile of ume is complex and distinctive. It features floral notes that are subtly sweet and somewhat reminiscent of cherry blossoms, enhancing its apricot affiliation. There's a deeper, tangy undertone that resembles the aroma of plums, bringing a refreshing and slightly sharp fragrance. The overall aroma is enhanced when ume is processed, especially in umeboshi and umeshu, where it develops a richer, more pronounced fruity and slightly fermented smell.
This aromatic profile makes it quite unique, blending sweet, sour, and floral notes, which can be appreciated in various culinary applications and even in perfumery, where its multifaceted fragrance is valued for its freshness and depth.