Umeshu (or Japanese plum wine) is made by soaking Ume in liquor and sugar for several months. You can make it yourself at home for much cheaper than you can get it in the store, and it’s wonderful for sipping on a cozy winter night.
Ume season is almost here – keep a look out in the next several weeks. Start a batch of Umeshu this month, and it should be about ready by Christmas! Entertain your family and amaze your friends with this little DIY project.
Where I live, distilled rice wine is more budget friendly than Sake. It’s also the way my grandmother showed me how to make it, so it’s what I use. But if you can find good Sake that fits your budget, by all means use that instead.
1. Thoroughly wash your glass container(s), hands and other equipment. 2. Wash and drain the ume. Using a fork, remove the stem and poke holes into each fruit. 3. Drop the de-stemmed and hole-poked fruit into the container(s). Add sugar and rice wine. 4. Seal off the container(s) and leave in a cool, dark place for at least 6 months. 5. After ageing for a sufficiently long period of time, open and enjoy! Re-seal any leftovers and keep in a similarly cool, dark place.
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Umeshu (or Japanese plum wine) is made by soaking Ume in liquor and sugar for several months. You can make it yourself at home for much cheaper than you can get it in the store, and it’s wonderful for sipping on a cozy winter night.
Ume season is almost here – keep a look out in the next several weeks. Start a batch of Umeshu this month, and it should be about ready by Christmas! Entertain your family and amaze your friends with this little DIY project.
Where I live, distilled rice wine is more budget friendly than Sake. It’s also the way my grandmother showed me how to make it, so it’s what I use. But if you can find good Sake that fits your budget, by all means use that instead.
Full recipe: [https://servedwithrice.com/homemade-umeshu/](https://servedwithrice.com/homemade-umeshu/)
**Ingredients:**
Yielded about 2 litres, using a 5 litre jar. Scales up or down easily.
* Ume – 1200g
* Double-distilled rice wine – 1200ml
* Sugar – 900g
**Instructions:**
1. Thoroughly wash your glass container(s), hands and other equipment.
2. Wash and drain the ume. Using a fork, remove the stem and poke holes into each fruit.
3. Drop the de-stemmed and hole-poked fruit into the container(s). Add sugar and rice wine.
4. Seal off the container(s) and leave in a cool, dark place for at least 6 months.
5. After ageing for a sufficiently long period of time, open and enjoy! Re-seal any leftovers and keep in a similarly cool, dark place.
Enjoy!