Ume used to make umeshu includes not only nanko-ume, considered the highest quality ume, but also the variety that has thick flesh and small seeds as well as high acidity, such as gojiro-ume, shirakaga-ume, oshuku-ume, bungo-ume, ryukyo-koume, rinshu-ume, gyokuei-ume, and baigo-ume.
梅酒に使われる梅には、最高級梅とされる南高梅の他、古城、白加賀、鶯宿、豊後、竜峽小梅、林州、玉英、梅郷など、果肉が厚く種の小さい酸味高い品種が用いられる。