Umeshu (Japanese Plum wine)



  • 1kg Unripe Ume
  • 1kg Rock Ice
  • (between 500g to 1kg is good for 1kg Ume. 1kg is become sweet Umeshu)
  • 1.8L White liquor


  • A large glass jar with a tight-fitting lid
  • Paper towel ( or clean regular kitchen towel )
  • A toothpick


  1. Wash a jar with hot water for sterilization and dry it well.
  2. Wash each Ume gently.
  3. Soak Ume in the water for 2- 4 hours (this step is for remove ‘aku'(harshness) from Ume).
  4. Drain well and dry each Ume using paper towel.
  5. Take out stems of Ume using toothpick.
  6. Place ume first in the jar and put rock sugar over Ume.
  7. Make layer of Ume and rock sugar.
  8. pour while liquor over Ume.
  9. Shut the lid and store a dark, cool, dry place.

    It ready after 3 month but longer you wait it become more tasty
    *shake the jar slowly once a while to mix everything up