Let's Making Umeshu

Drinking is a huge part of socializing in Japan. In fact, it’s often said that the Japanese really only let their guard down and speak their true feelings in the presence of alcohol-whether or not they are drunk. The portmanteau “nommunication” is a combination of the Japanese verb nomu (“to drink”) and communication. It is well understood by the expat community and fairly well in the Japanese community.

I’ve had my fair share of drunken experiences- from receiving unwanted advances from men who felt they had the right to get a response from me to heartfelt confessions. I’ve become a regular at my local standing bar and made several Japanese friends there. The owner doesn’t care if I come in and just order food or non-alcoholic beverages. That kind of easy-going, laid-back atmosphere is what has kept Sabina and I going back. 

Nommunication at its best!

One of my favorite alcoholic drinks in Japan is umeshu, usually translated as “Plum Wine”. It’s not really a wine, per se, it’s a liqueur. I normally drink it on the rocks, although I have been known to add a bit of tonic water and drink it that way. It’s sweet, but not overpowering if aged properly. 

It’s also incredibly easy (and legal) to make at home!  I completely missed the bottling season last year, and when I saw the plums are being sold in the grocery stores this year I decided that now was the time to act.

So, I acquired a glass jug and supplies from some friends and set off to make my umeshu. Like I said, it’s pretty easy. 

I had to buy the plums-it is essential that they be unripe-some rock sugar and the appropriate alcohol. Technically I could have gone with any brandy or shochu over 35% alcohol, but I chose to buy the specially matched fruit liquor. 

Picking out the stems while listening to mindless J-TV

 Next, I washed and dried the plums and used a skewer to pick out the stems. After that, I layered the sugar and plums in the jug, then poured in the alcohol! I have a little alcohol left over and I am very tempted to try making other fruit liqueurs. There is a kiwi recipe that has me intrigued.

Ready to go. See you in a few months!

After sealing up the jug, I tucked it away in the back of a closet. Some say you can drink it in 3 months, but I think I might wait until the new year. Aging definitely helps the clarity of umeshu. I can’t wait to tell you about it! Keep an eye out for another post in about 6 months!