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

Wash a jar with hot water for sterilization and dry it well
Wash each Ume gently
Soak Ume in the water for 2- 4 hours (this step is for remove ‘aku'(harshness) from Ume)
Drain well and dry each Ume using paper towel
Take out stems of Ume using toothpick
Place ume first in the jar and put rock sugar over Ume
Make layer of Ume and rock sugar
pour while liquor over Ume
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