Homemade Umeshu (Plum Wine)
自製梅酒 Homemade Umeshu (Plum Wine) 梅酒
Ingredients:
1 kg of Japanese ume
2 litres Shochu or any hard liquor with minimum 35% alcohol content
500g rock sugar
Method:
1. Rinse the ripen ume and soak in clean water for 20 minutes.
2. Remove the stalk caps of each plum with a toothpick. Sort out the plums and discard any plums which are very bruised.
3. Dry the plums and place them in a very clean and sterilised glass bottle. Sterilisation can be done by swirling a small quantity of hot water or hard liquor to coat the inner walls of the glass container. Discard the swirling water or alcohol after that.
4. Place the ume plums at the bottom of the glass jar. Place rock sugar over the plums. Carefully pour the shochu or hard liquor over the rock sugar until the liquid level is at leas an inch above the rock sugar. Cover tightly and keep in a cool and dark place.
5. Swirl the bottle contents every week to mix everything well. Keep for at least a year before consumption.
Recipe reference from https://travellingfoodies.wordpress.com