Making Umeshu for the First Time

We made a big batch of umeshu (plum liqueur) today. Mariko has made it before, but it was my first time. It’s basically just ume (plums), rock sugar, and liquor, all combined and left to sit for at least 3 months. So this batch will be ready by the next time we’re back at our Japan house. I can’t wait. Right now is actually the best time to make umeshu, since the plums need to be at that perfect not quite ripe stage. Our local market even has a little umeshu station where you can grab all the supplies for your own batch. Fun! 🍶