Making JAPANESE PLUM WINE a.k.a. Ume-Shu is a seasonal event in June!
−What is Ume-shu?
"Ume"(うめ) means plums, and Shu" (しゅ) means liquor.
Yes, it's an alcohol beverage made from Ume harvested in June.
They have been soaked in liquor with rock sugar, and drink .
It will be ready within 3 months, but it will be more mellow and mild by aging.
You can enjoy it on the rocks, straight up, with soda , etc!
People translate this as "Plum wine", but this makes us confused.
It's not the same family of western plums. It's a variety of apricots!
−About the liquor
The liquor can be anything, but "white liquor" which is a kind of shochu is typically used. But other alcohols such as brandy, whisky, other kinds of shochu, Japanese sake (rice wine) can be used.
It’s generally sweet, so people love to enjoy it as an aperitif or digestif.
−About the sugar
Rock sugar (crystal sugar) is mainly used for umeshu because it takes time to melt so that ume get sterilized.If you don't add any sugar, juice of plums cannot be extracted much. You can also use honey instead.
I made Ume-shu in 3 ways!
One with Japanese sake, one with whiskey, and one with white liquor(Shochu)!
The one with white liquor is the most basic combination, but I've wanted to try with other liquor!
Can't wait to taste and compare all!
Hope you like this video:)
◇ingredients
*I reduce sugar as much as possible, but we need it.
1kg green plums
1.8l Japanese sake
500g rock sugar *
1kg green plums
1.8l whiskey
500g rock sugar *
500g green plums
900ml white liquor
250g rock sugar *
***
This series of videos "The Beauty of Japanese Kitchen" is great for watching the specific techniques, seasonal ingredients, and tools in Japan.
If you are interested in those, please subscribe my channel!!
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