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Homemade Umeshu

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Homemade Umeshu
In the summer, one of the things we look forward to is having Japanese plums in season. Once they are, we prepare to make umeshu, Japanese plum wine, an annual tradition. We normally do it with brandy but any white liquor at 40% alcohol will do.


  • Ume (Japanese plums) 1.2 to 1.3kg
  • Brown sugar 600g
  • Brandy 1.8 to 2 liters, depending on your container
  • Spice: at your liking (I put 4-5 chilis, a handful of peppercorns, 1-2 star anis, 2 cinnamon sticks, a handful of crushed open cardamoms)


  • 梅 1.2~1.3㎏
  • ブラウンシュガー 600g
  • ブランデー 1.8~2L(容器のサイズに合わせて)
  • スパイス 好きな物(私たちは、唐辛子4~5本、コショウの実一握り、スターアニス1~2個、シナモンスティック2本、カルダモン一握りを入れます)
Puncture small holes into each plum.


Put the punctured plums into a big container which will hold your umeshu. 


Mix all the other ingredients together, stirring as you do. 
Put the lid on and store in a cool, dry place for a year when it will be ready to drink by then.


Voila - you can enjoy it with ice and club soda in the summer and straight in the winter.


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