Ume-shu is a traditional Japanese plum liqueur and one of the most popular alcoholic drinks to make at home in Japan. My late mother used to make a few large batches when plums were in season (May - June) every year, and now I'm taking over the tradition in my home in LA. She used to sip it on the rocks after dinner (or sometimes before dinner). I like it on the rocks or mix with sparkling water sometimes. Rich in vitamins, minerals and citric acid, ume-shu also known for its health benefits. A small glass of ume-shu every day can help removing fatigue from your body and rejuvenated.
5-qt (5-liter) glass jar, sterilized
About 2 qt (2 liters)
- 2.2 - 2.5 lbs (1 - 1.5 kg) Ume (Japanese plum)
- 2 pounds or more (about 950 g) crystal sugar
- 2.4 qt (2.4 liters) neutral shochu (white liqueur) (25 - 30% al)
- Rinse the ume. Pick any stem's end attached to the skin and discard. Pat dry them very well.
- Put 1/3 of the ume into the jar, followed by 1/3 of the crystal sugar. Repeat twice more.
- Pour the white shochu into the jar.
- Cover tightly and let it rest in a cool area (avoid direct sunlight) for 6 months.
- Pour some of the liquid into a glass (with a piece or two of the ume) and enjoy.
Suggestions to enjoy Ume-shu:
*On the rocks
*Mix with sparkling water
*Mix with fruit juice
Get the ingredients ready.
Make the layers of the ume and crystal sugar.
Finally, pour the shochu.
The mixture will be rested for the next 6 month or longer until it's ready.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml