A family recipe for homemade Japanese plum wine, known as umeshu, made with ripe ume plums, sugar, and shochu or vodka.

Scale

1 kg (about 2.2 lbs) ripe ume plums
500 g (about 1.1 lbs) granulated sugar
1 liter (about 4 cups) shochu or vodka (preferably around 25% alcohol content)
1 clean, sterilized glass jar with a tight-fitting lid (at least 2 liters capacity)

Wash the ume plums gently under cold running water and pat them dry with a clean kitchen towel.
Remove the stems and any blemished spots from the plums. Optionally, prick them a few times with a toothpick.
In a clean, sterilized glass jar, layer the ume plums and granulated sugar, starting with a layer of plums followed by sugar, and repeat until all ingredients are used.
Pour the shochu or vodka over the plums and sugar, ensuring all ingredients are submerged.
Seal the jar tightly with the lid and place it in a cool, dark place for at least 3 to 6 months.
Give the jar a gentle shake every couple of weeks to help dissolve the sugar and mix the ingredients.
After the waiting period, strain the umeshu using a fine mesh sieve or cheesecloth to separate the liquid from the plums.
Transfer the strained umeshu into clean bottles, seal them tightly, and store in the refrigerator or a cool place.
Enjoy your homemade umeshu chilled, over ice, or in cocktails.

Keywords: Homemade Umeshu, Japanese plum wine, family recipe, umeshu recipe