Today’s video is a bit different - we’re making Umeshu! Also known as plum wine, this is a simple infusion that Az and I will make together. We also made a batch last year, so it’s time to taste it! If you have access to ume you can easily make this too. Ume is a Japanese plum, but is more closely related to apricots than the plums we have here in the states - so if you don’t have access to ume, unripe apricots will also work! The hardest part of making plum wine is waiting for it to be ready. If you have the patience you’ll be rewarded - umeshu is delicious on its own, over ice, blended, or mixed into cocktails. Kanpai!
Patreon: [ Ссылка ]
TIME STAMPS
Intro: 0:00
Ume: 0:51
The Ingredients: 2:56
The Recipe: 4:14
Last Year's Batch: 6:34
UMESHU RECIPE
1.8 L Shochu (35% ABV or higher)
1kg Ume (Japanese plums - can substitute unripe apricots)
500g Rock Sugar (up to 800g for sweeter batch)
- Be sure to sterilize the jar before use
THE TOOLS
Traditional glass jar (2pk): [ Ссылка ]
Rock sugar (can also find at asian markets): [ Ссылка ]
Best strainer: [ Ссылка ]
Glass measuring beaker set: [ Ссылка ]
Digital scale: [ Ссылка ]
Brass "To The Bar" sign: [ Ссылка ]
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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨
Plum Wine - I make umeshu!
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