Plum wine, also known as Umeshu is basically a type of liquor made from fermented plums.
It is popular in East Asian countries, particularly in Japan, Korea, and also, China.
Thanks to its fruit based fermentation, plum wines tend to be quite sweet yet refreshing in taste. Most pair
well with dessert dishes but can stand on their own.
Most of the popular and widely available brands of this kind of liquor are going to be Japanese.
Unfortunately, I haven't been able to locate a consistent source that produces an organic option. I did find a UK-based company called
Pennard that makes organic fruit wines.
You may be fortunate and ask your local wine shop to order ones for you, but if that is not an option, you can always choose
to make it yourself.
Although this process is simple, it is time-consuming and may take anywhere from several months to a whole year. The longer you
age it, the better it will be.
There are several ways to ferment your own fruit liquor, however, I've chosen the simplest one that I've used myself.
Do It Yourself
Here are the things that you will need.
- 1/2 gallon of organic shochu or rice wine
- 1 gallon airtight container
- 1.5 pound of organic red or green plums
- 1/2 pound of organic raw sugar
- Wash the fruits thoroughly and dry them individually
- Add a few cuts to each plum so that the juices seep out gradually
- Prep the container by sanitizing and sterilizing it
- Use organic rice wine such as Shochu.
Rakuten, a Japanese online Grocery Store, sells a package of 72 organic rice liquor, but can be
a little pricey
- In the container, add the plums interspersed with the sugar
- Lastly, pour the rice wine until the plum and sugar are completely covered
- Seal the container, making sure it is airtight
- Store the container in a cool, dark place such as the kitchen closet or garage
- Let it sit for 3-6 months
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