How to make Umeshu Japanese Plum Wine

The rainy season usually begins towards the end of May and continues through June. This also happens to be when Japanese plums have not yet fully ripened and are perfect for making Japanese Plum Wine, known as Umeshu. The wine is made by steeping the plums in white liquor and sugar. The result is a sweet and slightly sour liquor with an alcohol content of between ten to fifteen percent. Traditionally made with Shochu, not to be confused with Japanese Sake which has a fruitier character. Towards the end of May, Supermarkets line the entrances with bags of freshly picked plums, jars of glass containers, cartons of white liquor and bags of rock sugar. Traditionally white sugar is used but variations sweetened with brown sugar and honey are also common.

There are two plum trees on our property. Although, this year only one has decided to produce plums. With the weather forecast calling for rain, I make it a point to wake up early and go harvest a few plums before the rain starts to fall. Gathering just a little over a kilogram of plums in my basket, I head back to the house to make sure the containers in the engawa are fully dry before I start making the wine.

Ingredients prepared and zabuton pillow in place, I begin removing the stems. It is important to completely remove the stem without damaging the skin of the plum to produce the best tasting wine. This process is called, umeshigoto in Japanese, and requires patience in order not to damage the plums. I find this part of the process the most enjoyable actually. After removing the stems, I give the plums a good wash, and then pat them gently dry making sure to remove any excess water.

After removing the excess water, I add the kilogram of plums to the glass container, along with the sugar and alcohol. After sealing tightly, I store the wine in a cool dark place. After three months, I remove the plums and allow the wine to cure for another nine months. You can also leave the plums in and begin to drink it after six months, if you like.

Japanese Plum Wine

1 Kg Unripen Japanese plums
500 g Sugar
1.8 L White Liquor

1. Remove stems
2. Wash and dry the plums
3. Add the plums to your container with the sugar and white liquor.
4. Store in a cool dark place for three months, then remove the plums.
5. Continue to cure for another nine months. Enjoy over the rocks or as a mixed drink with carbonated soda or hot water.