1. Introduction to Umeshu (Japanese Plum Wine)
Umeshu, commonly referred to as Japanese plum wine, is a traditional Japanese liqueur made by steeping “ume” fruits in alcohol and sugar. Despite its name, Umeshu is not actually a wine but rather a liqueur due to its method of production. The unique sweet and tangy flavor of umeshu makes it popular among both locals and foreigners alike. “Ume,” the Japanese plum, is an integral part of Japanese culture and cuisine, with a history that stretches back centuries.
The process of making umeshu begins with the harvest of ume, which are picked in late spring, typically from May to June. These plums, while resembling Western plums, are different—they are much more sour and are not meant to be eaten raw. Instead, they are transformed into delicious beverages like umeshu or preserved as umeboshi (pickled plums).
The popularity of homemade umeshu has grown in recent years, especially among foreigners living in Japan, who are eager to try their hand at making this beloved drink. This homemade umeshu trend allows people to enjoy the art of creating their own unique bottle of liqueur, while also learning about Japanese culture. Since ume is available at most supermarkets during the harvest season, it’s relatively easy for anyone, whether they are new to Japanese traditions or seasoned veterans, to participate in the process.
Umeshu has a distinctively sweet flavor profile with a tart edge from the plums, making it versatile for various drinking styles. It can be enjoyed neat, on the rocks, mixed with soda water, or even used in cocktails. The alcohol base used in making umeshu typically ranges from shochu to sake or even brandy, depending on personal preferences, adding another layer of complexity to the flavor.
For those wanting to make homemade umeshu, the cost is quite affordable. Ume can be purchased for around ¥1,000 to ¥2,000 ($7 to $14 USD) per kilogram, and the necessary shochu or clear alcohol typically costs between ¥1,000 to ¥1,500 ($7 to $10 USD) per bottle. Sugar is inexpensive, costing just a few hundred yen. With these basic ingredients, one can craft a personalized version of umeshu for a reasonable price, and the waiting period—generally six months to a year for aging—only adds to the anticipation of enjoying the final product.
The simple, yet fulfilling experience of making umeshu is not just about the end result but also the process itself. It’s an opportunity for foreigners to embrace a piece of Japanese tradition and create something that they can share with friends and family, both in Japan and abroad.
2. Ingredients and Tools for Making Umeshu
Making umeshu, or Japanese plum wine, at home is a simple yet rewarding process that requires just a few key ingredients and tools. While the ingredients are quite basic, they come together to create a delicious, tangy-sweet drink that is cherished across Japan. Many foreigners have started to try making homemade umeshu, as it is not only a fun and accessible activity but also a great way to experience Japanese culture firsthand.
The primary ingredient in umeshu is, of course, “ume” or Japanese plum. These plums are typically harvested in late spring and are quite different from the Western variety. Ume are small, round, and green when picked for umeshu, and their tartness is key to achieving the drink’s distinctive flavor. You can find ume in most Japanese supermarkets during the harvest season for around ¥1,000 to ¥2,000 ($7 to $14 USD) per kilogram.
Another critical ingredient for umeshu is sugar, usually rock sugar, which helps to balance out the sourness of the plums. Rock sugar is preferred because it dissolves slowly, allowing the flavors to develop more gradually during the fermentation process. Depending on your preference for sweetness, you can adjust the amount of sugar used. A typical ratio is around 500g of sugar per kilogram of ume. Rock sugar can be found at most grocery stores and typically costs around ¥200 to ¥500 ($2 to $4 USD) for a 1kg bag.
For the alcohol base, clear spirits such as shochu or white liquor are commonly used. Shochu is a traditional Japanese distilled spirit made from ingredients like barley, sweet potatoes, or rice, and it has an alcohol content of about 20% to 25%. If you prefer, you can also use brandy or vodka for a slightly different flavor. The alcohol content in umeshu is usually around 20%, depending on the type of alcohol used. A typical bottle of shochu costs between ¥1,000 and ¥1,500 ($7 to $10 USD) for a 1.8-liter bottle, making it an affordable choice for homemade umeshu.
In addition to these core ingredients, there are several important tools that you will need to successfully make your umeshu at home. First, you’ll need a large glass jar or container that can be sealed airtight. This container should have a wide mouth to make it easier to add the plums, sugar, and alcohol. A jar with a capacity of 4 to 5 liters is generally recommended. You can purchase these jars at most home goods stores in Japan for around ¥1,000 to ¥2,000 ($7 to $14 USD). Some foreigners prefer to use jars with a tap for easy pouring once the umeshu is ready to drink.
Another essential tool is a bamboo skewer or toothpick, which is used to remove the stems from the ume before they are placed in the jar. Removing the stems ensures that the umeshu has a smooth, clean flavor without any bitterness. After removing the stems, it’s also a good idea to wash and dry the ume thoroughly.
Finally, it’s helpful to have a label or marker to note the date when you began the fermentation process. Umeshu typically takes 6 months to a year to reach its optimal flavor, so keeping track of when it was made will help you determine when it’s ready to enjoy.
In summary, making homemade umeshu requires just a few simple ingredients—Japanese plums, rock sugar, and shochu or another clear spirit. The tools needed are also minimal: a glass jar, a bamboo skewer, and perhaps a label to mark the date. This simplicity is part of the appeal of umeshu making, allowing foreigners and locals alike to engage in this cherished tradition without needing specialized equipment. The result is a delicious, homemade umeshu that can be enjoyed alone or shared with friends and family.
3. Step-by-Step Guide to Making Umeshu at Home
Making homemade umeshu, or Japanese plum wine, is a rewarding and relatively simple process. Whether you’re a foreigner experiencing this tradition for the first time or a local, the steps for making umeshu are easy to follow. All you need are the right ingredients, a few basic tools, and a little patience. Below is a step-by-step guide to help you make your very own homemade umeshu.
### Step 1: Gather Your Ingredients and Tools
To begin, make sure you have all the necessary ingredients and tools. You will need the following:
– **1 kg of Japanese plums (ume)**: These can be found in supermarkets during the late spring season for around ¥1,000 to ¥2,000 ($7 to $14 USD) per kilogram. Ensure the plums are firm and free from bruises or blemishes.
– **500g to 1kg of rock sugar**: The amount of sugar depends on your preference for sweetness. Rock sugar typically costs ¥200 to ¥500 ($2 to $4 USD) for a 1kg bag.
– **1.8 liters of shochu or clear alcohol**: Shochu, a traditional Japanese distilled spirit, is often used for umeshu. You can also substitute with vodka or brandy for a different flavor. A 1.8-liter bottle of shochu costs about ¥1,000 to ¥1,500 ($7 to $10 USD).
– **A large glass jar**: You will need a 4-5 liter jar that can be sealed tightly. These jars cost around ¥1,000 to ¥2,000 ($7 to $14 USD).
### Step 2: Prepare the Ume (Japanese Plums)
Once you have your ingredients ready, it’s time to prepare the ume:
– **Remove the stems**: Use a bamboo skewer or toothpick to carefully remove the small stems from each ume. This is a crucial step to avoid bitterness in your umeshu.
– **Wash and dry the ume**: Gently wash the plums in cold water to remove any dirt or impurities. After washing, let them dry completely. You can use a clean towel to gently pat them dry, but air drying them for an hour or two is ideal.
### Step 3: Layer the Ingredients in the Jar
Now it’s time to start layering your ingredients in the jar:
1. Begin by placing a layer of ume at the bottom of the jar. Spread them out evenly.
2. Add a layer of rock sugar on top of the ume. The sugar will slowly dissolve and penetrate the plums during the fermentation process.
3. Repeat the layering process, alternating between ume and sugar, until all the ingredients are used. Make sure the final layer is rock sugar.
4. Pour in the alcohol (shochu or alternative) until it fully covers the plums and sugar. Ensure that there is some space left at the top of the jar to allow for expansion during the fermentation process.
### Step 4: Seal the Jar and Store
After layering the ingredients and adding the alcohol, seal the jar tightly. Label the jar with the date so you can track the aging process.
Store the jar in a cool, dark place. A pantry or cupboard is ideal, as direct sunlight or extreme temperatures can negatively affect the fermentation. It’s important to note that umeshu will need to age for at least 6 months, though some people prefer to let it mature for a full year or longer to develop a deeper flavor.
### Step 5: Wait and Occasionally Shake the Jar
While your umeshu is aging, you don’t need to do much except wait. However, for the first few months, it’s a good idea to gently shake or rotate the jar every few weeks. This helps the sugar dissolve evenly and ensures that the flavor from the plums is distributed throughout the liquid.
### Step 6: Taste and Bottle Your Umeshu
After 6 months, your umeshu will be ready for tasting. You can open the jar and pour a small amount to test its flavor. If it’s to your liking, you can begin bottling your umeshu. Use a fine strainer to remove the plums and any remaining sugar crystals, and pour the liquid into smaller bottles for storage.
If you find that the flavor is not yet strong enough, you can continue aging it for a few more months. Some umeshu enthusiasts age their homemade umeshu for several years to achieve a more complex taste.
### Step 7: Enjoy Your Homemade Umeshu
Once your umeshu is ready, it can be enjoyed in a variety of ways. It’s commonly served on the rocks, mixed with soda water, or as a base in cocktails. The plums that were used during the fermentation process can also be eaten. They are sweet, alcohol-infused, and make a delicious snack or dessert topping.
Homemade umeshu is not only a great way to experience the rich flavors of Japanese plum wine, but it also makes for a unique gift to share with friends and family. Many foreigners who make their own umeshu enjoy sharing the results with others as a taste of their experience with Japanese culture.
4. Aging and Storing Your Umeshu
The aging process is one of the most crucial stages in making umeshu, or Japanese plum wine. Once you’ve combined the ingredients—Japanese plums (ume), rock sugar, and alcohol—into a jar, the real magic begins as time transforms these simple ingredients into a sweet, flavorful liqueur. How you store and age your umeshu significantly affects its final taste, and understanding this process can help you create the best homemade umeshu possible.
### The Importance of Patience in Aging
One of the main aspects of making umeshu is that it requires a good deal of patience. Unlike some quick-brewing drinks, umeshu takes time to develop its full flavor. Typically, umeshu needs at least **6 months** of aging before it’s considered ready to drink, but many enthusiasts prefer to wait for **a full year** or even longer. The longer you allow the ume to soak, the more the flavors of the plum will blend into the alcohol, creating a richer and more balanced taste.
For foreigners who are new to making umeshu, this waiting period might feel like a long time, but the result is well worth it. The ume releases its tangy, fruity flavors slowly over time, while the rock sugar dissolves and mellows the sharpness of the alcohol, creating that signature sweet and sour balance that makes umeshu so beloved.
### Ideal Conditions for Storing Umeshu
Proper storage is essential to ensure that your umeshu ages well and develops its best flavor. Here are the key factors to keep in mind when choosing a storage location for your jar of homemade umeshu:
1. **Cool temperature**: Umeshu should be stored in a cool place, ideally between **15°C to 20°C (59°F to 68°F)**. Keeping it at a consistent, mild temperature helps the fermentation process happen gradually and evenly. Avoid places that experience drastic temperature changes, as this could affect the quality of your umeshu.
2. **Darkness**: Direct sunlight can interfere with the aging process, causing the alcohol to oxidize and potentially alter the flavor. Store your umeshu in a dark cupboard or pantry where it won’t be exposed to light. Many Japanese homes have specific storage spaces dedicated to pickles and liqueurs, but for foreigners, any dark, undisturbed place in the kitchen or pantry will work just fine.
3. **Minimal disturbance**: During the aging process, it’s important not to disturb the jar too frequently. While it’s fine to gently rotate or shake the jar once every few weeks during the first 2-3 months to help the sugar dissolve, after this period, it’s best to let the jar sit undisturbed. Constantly moving or shaking the jar can lead to uneven flavor development.
### How Long to Age Umeshu
As mentioned earlier, **6 months** is the minimum aging period for umeshu. At this point, the liquid will have taken on the distinctive sweet and tangy flavor, and it can be consumed. However, many people prefer to let the umeshu age for a longer period—up to **one year** or even **two years**. The difference between a 6-month-old umeshu and a 1-year-old umeshu is noticeable, with the older version being richer, smoother, and more complex in flavor.
For foreigners interested in experimenting with their homemade umeshu, you can try tasting the umeshu at different intervals. Start by tasting a small amount after 6 months, then compare it to how it tastes after a year. This can give you a better understanding of how aging affects the drink and help you decide what aging period suits your personal taste.
### Storing Bottled Umeshu
Once you’ve determined that your umeshu has reached its ideal flavor, you can bottle it for easier storage and serving. Here’s how to do it:
1. **Strain the umeshu**: Use a fine mesh strainer or cheesecloth to separate the liquid from the plums and any remaining sugar crystals. The plums can be kept for snacking, as they will have absorbed some of the alcohol and become sweet and flavorful. Many people enjoy using them in desserts or even as a topping for ice cream.
2. **Bottle the liquid**: Pour the strained umeshu into clean, sterilized glass bottles. It’s best to use bottles with airtight lids to prevent oxidation. Label each bottle with the date it was bottled so you can keep track of its aging process.
3. **Long-term storage**: After bottling, you can store the umeshu for several years if kept in proper conditions. Over time, the flavor will continue to mature, becoming deeper and more mellow. Umeshu stored for more than two years is often prized for its smoothness and depth of flavor.
Bottled umeshu can be kept at room temperature, but if you live in a particularly warm climate, you may want to store it in the refrigerator to preserve its flavor.
### Enjoying Aged Umeshu
Once your umeshu has aged to your liking, you can start enjoying it! Aged umeshu is incredibly versatile. You can drink it:
– **On the rocks**: This is the most traditional way to enjoy umeshu, where the smooth, sweet flavors are balanced by the cooling effect of the ice.
– **With soda**: Mixing umeshu with soda water (umeshu soda) is a refreshing way to enjoy the drink, especially in the summer.
– **In cocktails**: Umeshu can also be used as a base for cocktails, combining it with other ingredients like ginger ale or tonic water.
For many foreigners, making and aging homemade umeshu is not only an enjoyable cultural experience but also a chance to create a delicious, long-lasting drink that can be shared with friends and family.
5. Enjoying and Serving Umeshu
Once your homemade umeshu has aged to perfection, the next exciting step is to enjoy and serve this unique Japanese plum liqueur. Whether you are introducing it to friends and family or savoring it on your own, umeshu offers a variety of ways to be enjoyed, catering to different tastes and preferences. Below are some common methods for enjoying umeshu, as well as ideas for serving it to enhance the experience. Umeshu’s versatility makes it appealing not only to locals but also to foreigners who are discovering the charm of this traditional Japanese beverage.
### Drinking Umeshu Neat or On the Rocks
One of the simplest and most traditional ways to enjoy umeshu is **neat** or **on the rocks**. Neat umeshu, served at room temperature or slightly chilled, allows you to fully appreciate the depth of flavor that has developed during the aging process. The sweet and tangy taste of the Japanese plum shines through, making it a refreshing and enjoyable drink on its own.
For those who prefer a more cooling experience, umeshu served **on the rocks** is a fantastic option. The ice gradually dilutes the umeshu, softening its intensity while still allowing the flavors to be savored. This method is particularly popular in the summer, as the combination of the sweet liqueur and the ice creates a perfectly refreshing drink. A common practice in Japan is to use large ice cubes or even a single ice ball, which melts more slowly and ensures that the umeshu doesn’t become too diluted too quickly.
### Umeshu with Soda (Umeshu Soda)
For a lighter, more refreshing drink, **umeshu with soda** is a popular choice, especially among foreigners and younger drinkers. To make **umeshu soda**, simply mix one part umeshu with two parts soda water. The carbonation adds a delightful fizz, which enhances the tartness of the Japanese plum while making the drink more refreshing and less sweet. This method is particularly enjoyable during warm weather and is a popular choice at parties and gatherings.
Many people like to garnish umeshu soda with a slice of lemon or lime for an added citrusy twist. You can also experiment with the ratio of umeshu to soda depending on how strong or light you prefer your drink. In restaurants and bars, this drink is often referred to as **umeshu highball**, and it’s commonly priced at around ¥500 to ¥700 ($4 to $6 USD) per glass.
### Hot Umeshu (Oyuwari)
Another way to enjoy umeshu, especially during the colder months, is by drinking it **hot**. Known as **oyuwari**, this method involves warming up water and mixing it with umeshu in equal parts or adjusting to taste. The heat enhances the sweetness of the plum, making the drink more comforting and soothing. Hot umeshu is often enjoyed after a long day or as a warming treat during the winter season.
To prepare hot umeshu, heat water to around **70°C to 80°C (158°F to 176°F)** and pour it into a cup before adding umeshu. This helps prevent the alcohol from evaporating too quickly and maintains the balance of flavor. Oyuwari is often served in small ceramic cups, and the steam rising from the hot drink adds to the cozy and relaxing atmosphere.
### Umeshu Cocktails
For those looking to experiment, **umeshu-based cocktails** offer a creative way to enjoy this plum liqueur. Umeshu’s sweet and tangy profile pairs well with a variety of ingredients, making it a versatile base for cocktails. Here are a few cocktail ideas to try at home or serve at a party:
– **Umeshu Tonic**: Mix one part umeshu with one part tonic water for a slightly bitter, refreshing drink. Garnish with a sprig of mint or a slice of cucumber for added freshness.
– **Umeshu Mojito**: Substitute rum with umeshu in a classic mojito recipe. Add mint leaves, lime juice, and soda water for a refreshing twist on this popular cocktail.
– **Umeshu Sour**: Shake umeshu with lemon juice and ice for a tart and invigorating cocktail. This drink is a hit with those who enjoy citrusy flavors.
These cocktails are a great way to introduce umeshu to foreigners who may be unfamiliar with it, as the flavors can be adjusted to suit different palates.
### Pairing Umeshu with Food
Umeshu is not only a delightful drink on its own but also pairs well with a variety of foods. Its sweet and tangy flavor makes it a versatile accompaniment to both savory and sweet dishes. Here are some suggestions for pairing umeshu with food:
– **Savory Dishes**: Umeshu pairs well with grilled meats like yakitori, karaage (Japanese fried chicken), and even richer dishes like pork belly. The sweetness of the umeshu complements the umami of these dishes, creating a balanced taste.
– **Cheese**: Umeshu also pairs beautifully with cheese. Try serving it alongside creamy cheeses like Brie or Camembert, or even a sharp blue cheese, as the sweetness of the plum wine helps balance the richness of the cheese.
– **Desserts**: For dessert, umeshu can be paired with lighter, fruit-based treats like sorbet, or it can be used to enhance traditional Japanese sweets such as anmitsu (a jelly dessert served with fruit and sweet syrup). The plums that were used to make the umeshu can also be enjoyed as a dessert topping or snack.
### Serving Umeshu to Guests
When serving umeshu to guests, presentation plays an important role. In Japan, umeshu is often served in small, elegant glasses that highlight the liqueur’s beautiful amber color. Using high-quality glassware can enhance the drinking experience, as the clarity of the glass showcases the vibrant hue of the drink.
If you are hosting foreigners or guests unfamiliar with umeshu, offering different serving styles—on the rocks, with soda, or even in a cocktail—can be a fun way to introduce them to the versatility of this drink. You can also serve the plums used in the umeshu-making process as a special treat for your guests. These alcohol-infused plums are delicious and can be eaten on their own or used as toppings for desserts like ice cream.
In conclusion, enjoying and serving umeshu is a versatile and rewarding experience, whether you prefer it neat, mixed into a cocktail, or paired with a delicious meal. As more foreigners discover this traditional Japanese drink, its popularity continues to grow, offering endless possibilities for enjoying the sweet and tangy flavors of homemade umeshu.
