Japanese Plum Liqueur

Ume-shu

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.

Equipment

5-qt (5-liter) glass jar, sterilized

Yield

About 2 qt (2 liters)

Ingredients

• 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)

Procedure

1. Rinse the ume. Pick any stem's end attached to the skin and discard. Pat dry them very well.
2. Put 1/3 of the ume into the jar, followed by 1/3 of the crystal sugar. Repeat twice more.
3. Pour the white shochu into the jar.
4. Cover tightly and let it rest in a cool area (avoid direct sunlight) for 6 months.
5. Pour some of the liquid into a glass (with a piece or two of the ume) and enjoy.

*Ume-shu can continue to age for a very long time. After a year, the flavor will become even richer. You can keep the ume in the liqueur meanwhile. One year, my mom found a forgotten batch of her ume-shu from 20 years ago. The volume was already reduced by 1/3 and the color was caramel color. We tried it, and it was super delicious and so precious!

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.