How to Make Umeshyu

The end of May is the perfect time to make Umeshyu (梅酒) before all the plums get ripe.

To complete this recipe you need:

• 4 liter container with a light fitting inner lid and an outter lid too ４リッター容器
• 1 kg of green (unripe ume) 青梅
• .5~1 kg of rock sugar 氷砂糖 (unsure of availability outside Japan) try honey of regular sugar as a substitute
• 1.8 liters of white liquor ホワイトリカー

Points to remember:

Take the stems off the ume, wash thoroughly, soak in water for 2~4 hours, and dry off an moisture. This will keep the umeshyu from being bitter and astringent.

Time:

• Prep and soaking - 2 1/2 ~ 4 1/2 hours
• Final steps - 10 minutes