Japanese•indulgent
Umeshu (Plum Wine)
Homemade plum wine: enjoy it straight with ice or mix it with carbonated water for a refreshing twist
- Prep time
- --
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 17 oz green plum
- 17 oz rock sugar
- 4 1/4 cups odorless Shochu such as "white liquor" (Jinro, Korean Shochu)
Instructions
- 1
To sanitize a container to be able to keep the wine for a long time, pour boiling water in the container, drain, and air dry. Wipe inside the container with Shochu.
- 2
Wash plums, dry well, and remove hulls with a toothpick.
- 3
Layer plums and sugar alternately in the container. Add Shochu. The plums and sugar should be completely covered.
- 4
Seal and store in a cool, dark place (but not in a refrigerator).
- 5
For the first month, gently move the container every couple of days so that sugar and the liquor mix well. After that, do the same thing every couple of weeks. Drinkable after 6-12 months.