Umeshu Plum "Wine"
Preserved cooking illustration

Umeshu Plum "Wine"

Umeshu Plum "Wine"

Umeshu Plum "Wine"

Plum Wine or Umeshu is a Japanese liqueur made by steeping fresh Japanese plums (ume) in shochu or other white liquor and sugar. The sweet and sour flavors and fruity aroma make for refreshing highball cocktails and more!

INGREDIENTS

~2.2 pounds of washed green plums, stems removed

~7.5 cups of a distilled spirit with an ABV higher than 35% like shochu or vodka

~1.8 pounds of white rock sugar

Create a layer of plums in the bottom of a 3-4 liter glass jar (like this 3 liter jar or this gallon jar). Cover the plums with a layer of rock sugar. Repeat until you have jarred all of the plums and sugar. Add your spirit of choice. Seal your jar and store in a cool spot out of direct sunlight for one year. Your plum wine is ready to drink after six months, but it's worth waiting a full year to let the flavors develop fully. After a year has passed, remove the plums and use them in baking recipes.

Recipe adapted from Just One Cookbook, photo by Devon Lee.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.