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1
Wash the jar you'll be using to make the umeshu, and sterilize it in boiling water (dry it well afterwards) or sterilize with alcohol.
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2
Choose green ume plums, and throw out any that are blemished.
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3
Wash them well (gently so that you don't damage) and drain into a colander.
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4
Take the stem ends off carefully.
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5
After removing the stem ends, wipe each ume fruit gently with paper towels.
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6
Make several holes in the surface of the ume plums with a bamboo skewer so that the skins won't get wrinkled.
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7
Put the ume plums, crystal rock sugar, distilled alcohol in the jar in that order.
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8
Put the lid on and you're done Shake it occasionally and wait for at least 3 months.
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9
I used this food grade alcohol spray this time.
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10
From left to right: 2 year old umeshu; 1 year old umeshu; and this year's batch The matured umeshu has turned an amber color.
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11
Since the ume plum surfaces are piereced, even after 2 years they are almost wrinkle free You can eat the plums in the liquor even after 2 years of course.
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12
I leave the ume plums in the liquor for about 3 years.
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13
After that I turn it into jam.
