Japanese Plum Wine Recipe

Unripe green plums: These are the key ingredient, providing the tartness and unique flavor essential for umeshu.

Rock sugar: A type of sugar that dissolves slowly, offering a gradual sweetness to balance the tartness of the plums.

Shochu: A Japanese distilled spirit that serves as the base for the plum wine, infusing it with a smooth, alcoholic warmth.

When preparing plums for this recipe, make sure to select unripe green plums that are firm to the touch. This ensures they will hold their shape during the long infusion process. Additionally, when layering the plums and rock sugar in the jar, try to distribute the sugar evenly between the layers. This helps the sugar dissolve more uniformly in the shochu, resulting in a more balanced flavor. Finally, patience is key; allowing the mixture to sit for at least six months will let the flavors meld beautifully, creating a rich and aromatic Japanese plum wine.

• unripe green plums - Substitute with green apricots: Green apricots have a similar tartness and texture to unripe green plums, making them a suitable alternative.

• rock sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for rock sugar, though it may dissolve more quickly and alter the texture slightly.

• distilled spirit shochu - Substitute with vodka: Vodka is a neutral spirit that can mimic the clean, strong alcohol content of shochu, making it a good substitute.

• Ensure the plum wine is stored in a cool, dark place to maintain its flavor and quality. Direct sunlight and heat can degrade the taste and color of the wine.
• Use a glass jar with an airtight seal to prevent any contaminants from entering and to keep the wine fresh.
• Label the jar with the date of preparation so you can track the aging process. This helps in knowing when the plum wine has reached its optimal flavor.
• For long-term storage, consider transferring the plum wine into smaller, sterilized bottles once it has aged for the desired period. This makes it easier to handle and reduces the risk of contamination each time you open the jar.
• If you wish to freeze the plum wine, pour it into freezer-safe containers or ice cube trays. This allows you to thaw only the amount you need without exposing the entire batch to air.
• When freezing, leave some space at the top of the container to allow for expansion. This prevents the container from cracking or breaking.
• Thaw frozen plum wine in the refrigerator for a slow and even defrosting process. This helps in retaining the flavor and aroma.
• Avoid refreezing plum wine once it has been thawed, as this can affect the taste and texture.
• Regularly check the plum wine for any signs of spoilage, such as off smells or changes in color. If any spoilage is detected, discard the wine immediately to prevent any health risks.
• Enjoy your Japanese plum wine chilled or at room temperature, depending on your preference. It pairs wonderfully with a variety of Japanese dishes and can also be used as a unique ingredient in cocktails.

• Pour the Japanese plum wine into a small saucepan.
• Heat the wine over low heat, ensuring it does not come to a boil. This helps to preserve the delicate flavors of the plums and shochu.
• Stir occasionally with a wooden spoon to evenly distribute the heat.
• Once the wine is warm, remove it from the heat and pour it into a heat-resistant glass or cup.
• Optionally, add a slice of fresh plum or a small amount of rock sugar to enhance the flavor before serving.

• Large glass jar: A container to hold the plums, rock sugar, and shochu during the fermentation process.

• Clean towel: Used to dry the plums thoroughly after washing.

• Cheesecloth: Utilized to strain the liquid before serving, ensuring a clear final product.

• Measuring scale: Essential for accurately measuring the weight of the plums and rock sugar.

• Measuring jug: Used to measure the volume of shochu accurately.

• Sealable lid: Ensures the jar is tightly sealed to prevent contamination during the fermentation process.

Prepare ingredients in advance: Wash and dry the plums the day before to save time on the day of preparation.

Use pre-measured sugar: Measure out the rock sugar beforehand to streamline the layering process.

Choose a wide-mouthed jar: A jar with a wide opening makes it easier to layer the plums and rock sugar quickly.

Label your jar: Mark the date on the jar to easily track the aging process without having to remember when you started.

Batch preparation: If making multiple jars, set up an assembly line to layer plums and rock sugar efficiently.