Umeshu (Japanese 'Plum' Liqueur)
A wonderful and unique liqueur made with small green (unripe) ume or apricot fruits. The only hard part is waiting for it!Includes variations for different alcohol bases, including a substitute for shochu.
- Prep time
- 20 min
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g green apricots ((or green ume, see note))
- 250 g rock sugar
- 500 ml shochu (or a 50:50 combination of vodka and sake) ((see notes on varieties and variations below))
Instructions
- 1
Thoroughly clean green ume or apricots and remove any bad spots with a sharp knife. Make sure to remove any bits of stem. Try not to expose the pits - discard any fruits that need that much trimming.
- 2
Transfer the fruit to a clean jar. Add the sugar, then cover the mixture with shochu (or with the vodka/sake combination - see note).
- 3
Shake the container gently to distribute the sugar and help it begin dissolving. Leave for 6 months (or longer), gently shake the mixture ever few days during the first week or two.
- 4
Pour the finished liqueur through a filter to strain out any solids, then bottle. The finished umeshu can be consumed immediately or further aged in bottles.