Umeshu! Also known as plum wine, this is a simple infusion that Az and I will make together. We also made a batch last year, so it’s time to taste it! If you have access to ume you can easily make this too. Ume is a Japanese plum, but is more closely related to apricots than the plums we have here in the states - so if you don’t have access to ume, unripe apricots will also work! The hardest part of making plum wine is waiting for it to be ready. If you have the patience you’ll be rewarded - umeshu is delicious on its own, over ice, blended, or mixed into cocktails. Kanpai!

How to Make Umeshu

  • Bright Ume flavors.

  • More acidic than a store bought version (in a good way).

  • A great alternative for apricot liqueurs.

Sips

  • This is a long process so don’t expect to drink this spirit today.

  • You will need a 4 Liter (or larger) jar. Be sure to sterilize the jar before use, this is a very important step!

  • Inspect each Ume for spots/scratches and do not use them.

Tips

  1. Begin by rinsing your Ume fruit thoroughly. (or you can opt to soak them for 2 hours.)

  2. Pat them dry and ensure to remove the stems from each fruit.

  3. In your 4 liter jar, layer the Ume and Rock Sugar. Do so by beginning with a layer of Ume fruit then a layer of Rock Sugar and so for all of your ingredients.

  4. Then, pour in the 1.8 Liters of Shochu.

  5. Tighten on the lid of your 4 liter jar and be sure to add a date of production to the jar.

  6. You are now ready to store the Umeshu in a cool/dark place for at least 6 months, periodically shaking to incorporate.

  7. It has the most flavor when aged over a year.

  8. Kanpai!

The Umeshu Recipe

  • 1.8 L Shochu (35% ABV or higher)

  • 1kg Ume (Japanese plums - can substitute unripe apricots)

  • 500g Rock Sugar (up to 800g for sweeter batch)

Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

The Umeshu Ingredient List

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