When I was growing up in Japan, I remember glass jars of plum liqueur or Umeshu in my grandmother’s pantry. Every year she would pick basketful of green plums from her garden and prepare a new jar of plum liqueur. I love drinking this sweet, soothing liquor and around this time of year, I prepare a fresh batch of Umeshu to add to my collection.
Easy, Simple Preparation
Plum liqueur is one of the easiest thing to make since you only need 3 ingredients; green plums, rock sugar, and Shochu or Vodka. If you visit a Japanese grocery store in late April to May they will have fresh green plums, bags of rock sugar and also the iconic glass jars with red plastic lid so you can make your liqueur. In fact around this time of year, lot of stores will group the plums, sugar, shochu and jars together in a special section for customers’ convenience.
Japanese Plums
When buying plums, look for plums without scratches or blemishes. Large, round plums of course are the best, but I rarely find large plums here where I live here in Southern California. Even if they are on a smaller side, if the skin is smooth without noticeable imperfections they’ll turn out fine.
Best way to wash them is to soak them in a large bowl and leave them for few minutes. After the plums are dried, make sure to take off the small stems by using a skewer. Then the plums are ready to go!
Rock Sugar
You will need to use large crystalized rock sugar to make this liqueur. Why? rock sugar dissolve over time mixed with alcohol. As the sugar dissolve gradually, it helps to extract flavors and fragrance from plums. If you use regular granulated sugar, it will dissolve too quickly, which means you’ll end up with a liqueur without much flavor or fragrance.
Rock sugars are available in Japanese stores but if can’t find them they are available through Amazon.
Hard Liquor
Plum liqueur is traditionally made with Shochu, which is Japanese distilled liquor made from grains and potatoes and is similar to vodka. If Shochu is not available in stores near you or you’re unsure about using shochu, just use good quality unflavored vodka. I made batches of plum liqueur with both Shochu and Vodka and both came out delicious with no significant differences in taste.
Container to Use
It’s important when making Umeshu, you store the Umeshu in glass container with tight lid. I have always used glass jars with red lids to make my Umeshu which are very common in Japan for making liqueur or cordials. They come in different sizes but I really like the handle that’s attached. It comes in handy if you have to move or transport the jar from your pantry shelf. These glass jars are available in Japanese grocery stores like Mitsuwa Market Place, and you can call them to check on the availability.
How to Enjoy Umeshu
Store your Umeshu jar in a cool, dry place and it will be ready in about 6 months. As time passes, the batch will slowly turn amber in color. Once it matures, it will last practically forever and you can drink it throughout the year. I love drinking my Umeshu I made three years ago!
In Japan, people drink Umeshu on the rocks or enjoy Umeshu cocktail with soda water added. Most restaurants and bars in Japan have Umeshu on the menu and it’s especially popular to drink on hot, summer days.
You can also eat the plums too, which I often do. It’s sweet and succulent; it almost taste like candy seeped in alcohol!
Last but not least, using pretty glassware will make your Umeshu experience even more delicious! If you’re serving Umeshu cocktail for a party, transfer the liqueur in a pretty glass container for serving. I also like to use small decorative glassware like Portuguese pressed glass to drink my ice cold Umeshu.
Umeshu, Japanese Plum Liqueur
Equipment
- Glass jar with tight lid (3-4 liter capacity)
Ingredients
- 3 lbs green plums
- 1 bag rock sugar (2.25 lbs)
- 1.75 liter vodka or shochu
Instructions
- Clean the jar by washing the jar and lid with soap or wipe the inside of jar and lid with rubbing alcohol. Dry the jar and lid, set it aside.
- Wash plums by soaking them in large bowl of water for about 10 minutes. Afterwards, take them out of water and dry thoroughly.
- When plums are completely dry, take a skewer and take off stem from each plum and set it aside.
- In a glass jar, place layer of rock sugar at the bottom, then place layer of plums on top. Repeat the process until the jar is filled.
- Pour the liquor into the glass jar and seal the lid tightly. Place jar in a cool dry place for at least 6 months. When the liqueur is ready, serve chilled on its own or on the rocks.