Have you ever tried umeshu, Japanese plum wine? It’s sweet, fruity, and perfect on the rocks, with soda, or even as a dessert topping. The best part? You can make it at home with just a few simple ingredients!
When our baby was six months old, my husband and I made umeshu together. We’re planning to give it to him on his 20th birthday—how special is that? I’ve never had 20-year-aged umeshu before, but I can imagine it’ll be amazing.
In this blog post, I’ll walk you through how to make homemade umeshu using fresh green plums. It’s easier than you might think—and super rewarding!
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📝 What You Need
(Step 0: Ingredients)
You’ll need:
• 1 kg green ume plums
• 500 g–1 kg rock sugar
• 1.8 L white liquor (35% alcohol)
• A large glass jar (sterilized)
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Step 1: Wash and Dry the Plums
Rinse the ume gently in water and remove any dirt. Then, pat them dry with a clean towel. Let them air-dry completely.
Tip: Water can cause mold, so be sure they are fully dry!
Step 2: Remove the Stems
Use a toothpick to carefully remove the little stems from each plum. This helps avoid bitterness and improves the flavor.
Step 3: Sterilize the Jar
Pour boiling water into your jar or wipe it with alcohol to sterilize. Let it dry completely before use.
Step 4: Layer the Ingredients
In the jar, add a layer of plums, then a layer of rock sugar. Repeat until all the ingredients are in the jar.
Step 5: Pour in the Liquor
Slowly pour the liquor into the jar until everything is covered. Make sure no plums are sticking out.
Step 6: Seal and Store
Seal the jar tightly and store it in a cool, dark place. Avoid direct sunlight.
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⏳ When Can You Drink It?
Umeshu takes time to develop its flavor.
• After 3 months: It’s drinkable, but still young.
• After 6 months: Smoother and more flavorful.
• After 1 year: Rich, well-rounded, and worth the wait!
The longer it ages, the better it tastes.
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🍸 How to Enjoy Umeshu
• On the rocks
• With cold or hot water (oyuwari)
• Mixed with soda
• As a topping for ice cream or yogurt
• In cocktails
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🍑 A Japanese Tradition Worth Trying
In Japan, making umeshu at home is a cherished tradition, especially in early summer when fresh ume appear in stores. It’s a fun seasonal project that connects you to nature, family, and Japanese culture.
Whether you’re making it for the first time or continuing a family tradition, I hope you enjoy the process—and the plum wine!
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