Plum wine(Umeshu)- Japanese home cooking class in Tokyo
Plum wine-Umeshu is a traditional Japanese fruit liqueur made by steeping unripe green plums (ume) in distilled spirits—typically white liquor (shochu), brandy, or similar alcohol—along with sugar, and allowing the mixture to mature over a period of months. The main varieties of plums used are Nanko-ume or green ume, which are harvested around June. Umeshu is easy to make at home and has long been enjoyed not only for its flavor but also as a health tonic, believed to aid recovery from fatigue, improve blood circulation, support digestion, and help prevent summer heat fatigue and constipation.
Home made plum wine- Japanese home cooking class in Tokyo
Please book from here.
Basic Ingredients
Green ume plums (Nanko-ume or similar): 1 kg (preferably firm, unripe plums; slightly yellowish ones are also acceptable)
☆We can substitute with apricots, plums, pears, or other similar fruits.
Rock sugar: 1 kg (for a less sweet liqueur, use about 700g)
Alcohol (white liquor, shochu, or brandy): 1.8 L
Storage jar: A wide-mouthed jar of about 4 liters, sterilized with boiling water and thoroughly dried.
Preparation
Carefully remove the black stems from the plums using a bamboo skewer or similar tool.
Gently wash the plums and dry each one thoroughly with a cloth, making sure no moisture remains and then poke some hole in the plums
Sterilize the storage jar with boiling water and let it dry completely to ensure cleanliness.
Method
Layer one-third of the plums and one-third of the rock sugar alternately in the storage jar.
Pour in the white liquor, shochu(tequila), or brandy.
Seal the jar tightly and store it in a cool, dark place.
Occasionally, gently rotate the jar to mix the contents evenly as the liqueur matures.
Umeshu is ready to drink after about three months, but letting it mature for six months to a year will yield a richer flavor.
If aging for more than two years, remove the plums after the first year to prevent bitterness.
Home made Japanese plum wine- Japanese home cooking class in Tokyo
Tips
Using green ume yields a crisp, refreshing flavor, while ripe plums create a fruitier, more aromatic umeshu.-
Adjust sweetness by varying the amount of rock sugar.
Proper sterilization of the jar is essential for long-term storage.
Select unblemished, glossy plums for the best-tasting umeshu.
Homemade umeshu varies greatly in flavor depending on the ingredients and maturation period. Many people enjoy making a batch each year and appreciating the subtle differences in taste from one year to the next.
Please book from here.
