Umeshu (Plum Wine) / 梅酒
Umeshu (Plum Wine) is a popular Japanese liqueur that is enjoyed from izakaya to homes. It's sweet, sour, and fruity and the best part is it's easy to make!
Equipment
- 2L or 2.5L jar
Ingredients
- 2 pounds green ume
- 1.75 pounds white rock sugar
- 1.8 liters shochu
Instructions
- Wash your jar with soap and hot water. Then dry completely.
- Dampen a clean towel or paper towel with shochu and wipe the inside of the jar to disinfect.
- Wash and dry the ume completely.
- Remove all the stem ends from the ume with a tooth pick. Be careful not to nick or cut the ume while doing this. Discard any plums that are brown or have deep scratches.
- In the jar, put down a single layer of plums. Then put down a layer of rock sugar on top.
- Repeat this process until you've used all of your ingredients.
- Pour your shochu into the jar until everything is covered.
- Seal the jar and label it with the date. Store it in a cool, dark place for 6 months to a year. Shake the jar periodically throughout the year.
Notes
Recipe by Sylvia Wakana (http://sylviawakana.com)