Ume-shu

Now the most important thing about the fact that the plum fruit have started to come out on the plum trees in Kairakuen is that this means that "Ume-shu (梅酒)" or Plum wine season is about to start. You may also hear Ume-shu referred to as "Ume-zake", "Bai-shu" or "Ume-jochu". Apparently, plums picked in June and July have the best flavor.

Of course you can buy Mito Ume-shu, but it has been a past time of many Japanese people to make their own wine in big clear bottles. You may have started to see them being sold at the supermarkets in your area. Below is a recipe so you can make your own too!

Ingredients:
1kg Green Plums
200 - 500g rock sugar
1.8l Shochu, a Korean liquor (It is also possible to use any white liquor such as vodka, gin, brandy, rum)
1 large preserving bottle

Directions:
1. Clean the plums and then soak in water for 6 - 8 hours.
2. Drain the water well and pick out the stems with a bamboo skewer.
3. Layer the plums and sugar in the sterilized bottle.
4. Carefully pour the shochu into the bottle.
5. Close the lid and place the bottle in a cool dark place to sit and wait
6. Every so often you should give the bottle a bit of a swirl to mix up the contents.
7. Leave bottle for 3 months to create an Ume-shu with a fresh flavor.
8. Leave up to 1 year to create a rich flavor. The longer you leave, the more mature the flavor.
9. If you have the time, it is even possible to mature it for 10 years!

Steps are outlines in Japanese with photos at the site below.
http://www.minabe.net/umelife/umesyu/recipe.html