green plum wine recipe

How to Make Umeshu: A Comprehensive Guide

Umeshu, Japan’s beloved plum liqueur, is a sweet-tart staple, often sipped neat, on ice, or with soda. Making it at home is simple—here’s a foolproof guide.

Ingredients:

- 500g fresh ume plums (unripe, firm, and fragrant), washed and patted dry.

- 300g rock sugar (adjust to taste; some use honey or brown sugar).

- 1.5–2 liters of shochu (35–40% alcohol), or vodka if unavailable.

Steps:

1. Prepare the plums: Gently pierce each plum 3–4 times with a toothpick (this releases flavor and juices without making them mushy). Remove the stems.

2. Layer in a jar: Sterilize a large glass jar. Add a layer of plums, then a layer of sugar, repeating until all ingredients are used, finishing with sugar on top.

3. Add alcohol: Pour shochu over the plums, ensuring they are fully submerged (add more if needed). Seal the jar tightly.

4. Wait patiently: Store in a cool, dark place for 6 months to 1 year. The longer it infuses, the richer the flavor. Shake gently occasionally to help the sugar dissolve.

5. Bottle and enjoy: Once the liquid turns golden and the plums are soft, strain the liqueur into sterilized bottles. The plums can be eaten as a preserved treat!

Tips: Use organic plums if possible, and avoid washing off the natural bloom (it contains flavor-enhancing yeast). For a smoother taste, let it age 2+ years. Cheers to homemade umeshu!