🇯🇵 Japan · Drinks
Umeshu (Japanese Plum Wine)
By eatmundo · July 9, 2026
Craft your own traditional Umeshu, a delightful Japanese plum wine known for its sweet, tart, and fragrant profile. Made by steeping unripe ume plums in shochu and rock sugar, this homemade liqueur mellows beautifully over months, offering a refined taste perfect for sipping.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean and Prepare Plums: Gently wash 1 kg of fresh, unripe Japanese ume plums under cold running water. Carefully remove any stems with a toothpick or skewer. Spread the plums on a clean kitchen towel and allow them to air dry completely for several hours or overnight to prevent mold formation during fermentation.
- 2
Sterilize Jar: Thoroughly wash and sterilize a large glass jar (at least 3-liter capacity) with boiling water, then let it air dry completely. Ensure there is absolutely no moisture remaining inside the jar, as this is critical for preventing spoilage.
- 3
Layer Ingredients: Begin by placing a layer of dried ume plums at the bottom of the sterilized jar. Follow with an even layer of 500g rock sugar (koori-zato). Alternate layers of plums and rock sugar until all ingredients are used, ending with a layer of rock sugar on top.
- 4
Pour in Liquor: Carefully pour 1.8 liters of white liquor (such as shochu, white rum, or vodka, at 35% ABV or higher) over the plums and sugar. Ensure all the plums are fully submerged in the liquor. This high alcohol content acts as a preservative and extracts the plum flavor.
- 5
Seal and Store: Tightly seal the jar with an airtight lid. Store the jar in a cool, dark place, away from direct sunlight and temperature fluctuations. This environment is ideal for the slow extraction of flavors and sugars.
- 6
Aging Process: Gently swirl the jar every few weeks during the initial 3 months to help dissolve the rock sugar and distribute the flavors. Continue aging for a minimum of 6 months, but ideally 1 to 3 years for the best, most complex flavor development.
- 7
Serve and Enjoy: After the desired aging period, carefully strain the ume plums from the liquid. The resulting umeshu can be enjoyed chilled, on the rocks, mixed with soda water, or even in cocktails. The plums themselves can be eaten as a delightful alcoholic preserve.
Frequently Asked Questions
Should I use green or yellow plums for Umeshu?+
Use firm, green unripe plums to ensure the drink stays clear and avoids a mushy texture.
Do I need to remove the plum stems?+
Yes, carefully remove the dark stems with a toothpick to prevent them from making the liquid bitter.
What is the minimum amount of time required for the plums to steep?+
The plums should soak for at least three months, though letting them sit for six months to a year results in a deeper, more mellow flavor.
Can I use regular granulated sugar instead of rock sugar?+
It is best to use rock sugar because it dissolves slowly, allowing the sugar to extract the plum juice gradually over time.
