How to make umeshu – Home made Umeshu (plum wine) recipe
How are you doing?
I just came back from vacation in Nice, and it was beautiful place…
Of course we took a cooking class as well and it’s always fun to learn different things :)!
Before I left, It was just plum season in Japan.
(only once a year the season is)
So I bought plums and made Plum wine and Plum juice!
Although it’s called plum “wine”, this beverage is actually a cordial or a liqueur.
Here is the Home-made Plum wine recipe..
– 1kg Plum
-800g Rock sugar
-1.8L of Shochu
1. Wash the jar and lid well, pour the boiled water to sterilize it.
2. Wash and wipe the plums with kitchen paper. Take off the stem end with a toothpick.
3. Put a layer of plums in the jar, then a layer of rock sugar. (I made three layer)
4. Pour te Shochu into the jar, put the lid and leave it in a cool, dark place. You can shake the jar sometimes to help things along. After 4-5 months, remove the plums (they would come floating up to the surface). After about 1 year, The umeshu is ready to drink. You can drink it after 6-7 months but I suggest you to drink after 1 year to let it mature.
You can drink it as your favorite way ( straight, mix with something) and I like to place some ice cubes and mix with water.
It takes a time for a while but the tastes is absolutely nice.