Takada Ume (Japanese Plum) is a specialty product of the Aizu region of Fukushima Prefecture.
Also known as a blue diamond, this jumbo Ume is bigger than a golf ball.
Characterized by its crunchy texture, it is locally made into Umeshu (plum wine) or pickled plums.
You can make it in the same way with other types of ume, so please try it.
TOC
INGREDIENTS for Japanese Plum Wine
- 1kg Japanese green plums (ume)
- 600g rock sugar
- 1.8L shochu (vodka/white rum 35% or higher)
- 3-4L glass jar
INSTRUCTIONS for Japanese Plum Wine
STEP
Preparation
- Select undamaged, green unripe plums.
- Wash the storage jar thoroughly with dishwashing detergent beforehand and dry it.
- Put a little shochu (vodka/white rum 35% or higher) in a storage jar, sterilize the whole while turning (don’t forget the lid of the jar), and turn it upside down to dry.
STEP
Preparation of Plums
- Gently wash the plums and soak them in water for 2 hours to remove bitterness (use a non-metal bowl).
- Drain in a strainer and wipe dry with a clean cloth. Remove the stem of the plums with a bamboo skewer and wipe the water off the plums.
STEP
Pickle Plums
- In a storage jar, alternately put rock sugar → green plum → rock sugar → green plum → rock sugar in order, and pour shochu (vodka/white rum 35% or higher).
- Cover and store in a cool place. Ready to drink in 3 months after pickling. After 6 months to a year, the plum wine becomes amber-colored and even more delicious.
NOTES
・It will be ready in 3 months after pickling, and the taste will become more mellow over time.
