June 2, 2009

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

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