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1
Wash the ume plums in water and drain into a colander.
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2
Pat dry each well with a dry cloth.
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3
Using a bamboo skewer, pry out the stems of each plum.
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4
Nankou-bai variety plums have thin skins and little bitterness, so don't soak them in water.
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5
For other varieties of ume plums, soak in water for about an hour before use!
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6
Wash the glass jar with water, and wipe dry.
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7
Put in the ume plums and rock sugar crystals in alternating layers.
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8
Pour in the white liquor, and keep in a cool dark place.
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9
It will be ready in a year.
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10
By letting it mature for a year, the ume plum essence will be completely extracted, making the liqueur have a rich, umami-filled and well balanced flavor.
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11
For long-term storage: You can keep the plums in the alcohol for 1-2 years, but if you plan to store for longer, take them out!
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12
Otherwise the liqueur will lose its fragrance and may become cloudy.
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13
Q.
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14
How to choose the right preserving jar?
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15
A.
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16
4 liter jar: use 1 to 1.2 g of ume plums.
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17
6 liter jar: 1.5 kg of ume plums.
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18
8 liter jar: 2 kg of ume plums (which is double the amount in this recipe).
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19
Q.
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20
Why don't you poke holes into the ume.
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21
A.
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22
For best results, don't make holes in the plums!
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23
Otherwise, the essence of the plums will be absorbed back into them, via holes or cuts.
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24
A.
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25
How to make the ume plums in the liqueur stay round?
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26
A.
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27
If you want round, plump alcohol-infused ume plums, consider the opposite of the advice I wrote in Step 6, and make holes in the plums so that they absorb back the ume essence.
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28
However, the liqueur won't be the best.
