Spring has taken the hand of Tokyo, and the city is blushing. The plum blossoms have painted the landscape in shades of exuberant pink, and the cherry blossoms are poised to unleash their spectacular iridescence. This month will give you plenty of chances to sit beneath the trees and drink in the beauty of the season, so call your friends and prepare your picnic basket. But don't stop there - sweeten your hanami experience by chasing it with some fruity and floral umeshu.

Often dubbed "plum wine," umeshu is traditionally green plum-steeped shochu or sake, although a number of other bases - including brandy and even wine - are also used. With its sweet, at times saccharine, perfumed character and piercing acidity, umeshu is beloved by even those not fond of alcohol. Once people realized you didn't have to be a middle-aged housewife or a giggling schoolgirl to enjoy it, the tipple really took off. It is tasty, particularly as an apertif or digestif, but it can also work surprisingly well with certain foods.

There are hundreds of varieties of umeshu - some sweeter, some lighter, and some combining other flavors such as shiso. Although the liqueur is typically enjoyed on the rocks, it can also be shaken up or stirred into cocktails, from the staid umeshu sour to the daring umeshu martini. Adding to the myriad of choices, many sake breweries have started to produce their own umezake, made with premium sake. Daishichi's luscious Kimoto Umeshu is a prime example of how amazing plum sake can be when you use the good stuff for your base.

Many drink menus feature one or two umeshu offerings, but, for those looking to branch out, Tokyo provides some great opportunities to explore and experiment.