Umeshu, or Japanese plum wine, is a delightful and surprisingly easy-to-make beverage that captures the essence of summer. This subtly sweet and tart liqueur, steeped with the fragrant aroma of Japanese plums (ume), is a cherished tradition in Japanese households, enjoyed both as a refreshing drink and a versatile ingredient in cocktails and desserts. Its unique flavor profile, a balance of sweetness, tartness, and a hint of plum's natural bitterness, makes it a captivating alternative to other fruit wines. The process is surprisingly simple, requiring minimal equipment and readily available ingredients.
Making umeshu at home allows you to control the sweetness and the quality of the ingredients, resulting in a truly personalized and delicious drink. From selecting the perfect plums to the careful aging process, creating your own umeshu is a rewarding experience. Ready to embark on this flavorful journey? Let's dive into the step-by-step process of making your own homemade umeshu!
Tools Needed
- 4-liter airtight jar
Ingredients
- Plums
- Sugar (Korizato or granulated): 600 grams (or to taste)
- Strong Alcohol (≥20%): 1.8 liters
- Honey (optional): 200-250 grams
Step-by-Step Instructions
Step 1. Prepare the Plums
- Select ripe, undamaged plums. Remove stems.
- Rinse plums and let them dry for 20-30 minutes.
Step 2. Layer and Mix Ingredients
- Layer plums and sugar (or honey) in the jar. Mix evenly to avoid thick layers of either ingredient.
Step 3. Add Alcohol and Seal
- Pour in the alcohol.
- Seal the jar tightly.
Step 4. Record and Store
- Note the date and ingredients used.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Use plums as soon as possible after purchasing; they will ripen even in the refrigerator.
- Any alcohol above 20% ABV works. Experiment with different types!
- The sugar is for sweetness; adjust to your preference. Honey adds a unique flavor profile.
- Use a clean and preferably disinfected jar to prevent bacteria growth.
- Umeshu can be enjoyed after 3 months, but tastes richer after 1-3 years.
Nutrition
- Calories: 1900-2400
- Carbs: 480-630g
- Protein: 0-2g
FAQs
1. How long does it take to make umeshu?
The steeping process takes at least 2-3 months, but for a richer flavor, 6 months or even a year is recommended.
2. What kind of plums should I use for umeshu?
Use Japanese ume plums, which are specifically cultivated for making umeshu. Other plums may work but won't yield the same flavor profile.
3. Can I use sugar substitutes in umeshu?
While traditional recipes use granulated sugar, you can experiment with other sweeteners like honey or rock sugar, but the final taste might be slightly different.
Making your own umeshu is a rewarding experience, allowing you to savor the fruits of your labor (quite literally!). Enjoy the delightful taste of homemade umeshu, perfect for sipping on its own or incorporating into your favorite cocktails and recipes. Cheers to your successful umeshu-making adventure!