Homemade Umeshu - a Japanese plum liqueur.

Alright, let's craft a batch of homemade Umeshu! It's a surprisingly easy process with a wonderful payoff: a sweet-tart plum liqueur perfect for sipping, mixing, or even using in cooking.

Homemade Umeshu (Japanese Plum Liqueur)

Yields: Approximately 1.5 liters Prep time: 20 minutes Infusion time: 6 months - 1 year (minimum 6 months, ideally 1 year or longer)

Ingredients:

• 1 kg (2.2 lbs) Fresh, Green Ume Plums: Important: You want green plums, not ripe ones. Look for firm, unblemished plums. These provide the signature tartness. If you can't find fresh ume plums, you may be able to find frozen ones online, but the flavor and texture will be slightly different.
• 1 kg (2.2 lbs) Rock Sugar (Kōri-zatō): Rock sugar dissolves slowly and evenly, which is key for proper infusion. Granulated sugar can be used as a substitute, but it may result in a slightly different flavor profile, and might cause the plums to sink to the bottom.
• 1.8 liters (approx. 60 fl oz) Japanese Shochu (35% ABV or higher): Shochu is the traditional choice. Look for a neutral-flavored shochu. Rice Shochu (Komejochu) or Barley Shochu (Mugishochu) are good choices. Alternatively, you can use a neutral-flavored vodka with an ABV of 35% or higher. The higher the ABV, the better it will preserve the ume. Do not use sake. Sake does not have a high enough alcohol content.

Equipment:

• Large, airtight glass jar (approx. 2-liter capacity or larger). Sterilize this well!
• Toothpicks or skewers
• Clean, dry kitchen towels

Instructions:

1. Prepare the Plums:

   • Wash the ume plums gently under cool running water. Pat them completely dry with a clean kitchen towel. Very important: ensure they are completely dry. Any water can encourage mold growth.
   • Using a toothpick or skewer, carefully remove the stems (the little nub on the side of the plum). This is important as the stems can impart a bitter taste.

2. Sterilize the Jar:

   • Thoroughly wash and sterilize your glass jar and lid. You can do this by boiling them in water for 10 minutes or running them through a dishwasher on a hot cycle. Allow them to cool completely and dry before using.

3. Layer the Ingredients:

   • In the sterilized jar, begin layering the ume plums and rock sugar. Start with a layer of plums, then a layer of rock sugar, and repeat until all plums and sugar are used. Aim for even distribution.

4. Add the Shochu (or Vodka):

   • Gently pour the Shochu (or Vodka) over the plum and sugar mixture, ensuring everything is submerged.

5. Seal and Store:

   • Seal the jar tightly with the lid.

6. Infuse:

   • Store the jar in a cool, dark place for at least 6 months, preferably 1 year or longer. The longer it infuses, the richer and more complex the flavor will become.
   • Gently swirl the jar every month or so during the first few months to help dissolve the sugar.
   • Important: After about a year, it's a good idea to remove the plums to prevent them from over-infusing and potentially making the liqueur bitter. You can eat the plums (they will be alcoholic!), use them in desserts, or discard them.

7. Strain and Enjoy (Optional):

   • After the infusion period (6 months - 1 year+), you can strain the Umeshu through a fine-mesh sieve or cheesecloth to remove any sediment. This will result in a clearer liqueur. This step is optional, though; you can leave the sediment if you prefer a more rustic, unfiltered Umeshu.

8. Serve:

   • Serve chilled, on the rocks, with soda water, or use it in cocktails. It also pairs well with Japanese cuisine, especially grilled dishes.

Chef's Notes:

• Plum Quality: The quality of the plums is paramount. Seek out the freshest, greenest ume plums you can find.
• Sugar Ratio: The ratio of sugar to plums can be adjusted slightly to your taste. If you prefer a less sweet Umeshu, reduce the sugar by about 10-15%.
• Alcohol Content: The ABV of your spirit is crucial. Make sure it's at least 35% to properly preserve the plums and extract their flavor. Lower ABV spirits will result in a fermented, and potentially spoiled, product.
• Patience is Key: Umeshu is a long game. Resist the temptation to taste it too early. The flavor will continue to develop and deepen over time.
• Experiment: Once you've mastered the basic recipe, feel free to experiment! You can add a small piece of ginger or a few green tea leaves to the jar during infusion for added complexity.

Enjoy your homemade Umeshu! It's a wonderful expression of Japanese culinary tradition and a delicious treat to share. Kanpai!