Umesyu

2025

In Japan, as June arrives, you’ll start to see plum trees bearing fruit, and stores often begin selling green ume plums packed in 1-kilogram bags. Once you bring the plums home, you wash them thoroughly and prepare them carefully. Then, you place the plums, rock sugar, and white liquor—such as shochu (a Japanese distilled spirit), vodka, or even brandy—into a sterilized jar. Be sure to use alcohol intended for drinking (※not industrial alcohol). After sealing the jar tightly, store it in a cool, dark place for about six months to a year. This process results in umeshu, a traditional Japanese plum liqueur. Many people enjoy not only drinking umeshu but also making it themselves. The time and care that go into the process make the final result feel even more delicious and satisfying. (As for me, I’m just a drinker—I haven’t made it myself! But if you’re interested in trying, please be sure to look up a reliable recipe to ensure your homemade umeshu is safe to enjoy.)

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