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How to make umeshu – Home made Umeshu (plum wine) recipe


How to make umeshu – Home made Umeshu (plum wine) recipe



Hi there!

How are you doing?

I just came back from vacation in Nice, and it was beautiful place…


Of course we took a cooking class as well and it’s always fun to learn different things :)!

Before I left, It was just plum season in Japan.

(only once a year the season is)

So I bought plums and made Plum wine and Plum juice!

Although it’s called plum “wine”, this beverage is actually a cordial or a liqueur.

Here is the Home-made Plum wine recipe..


  • 1kg Plum

-800g Rock sugar

-1.8L of Shochu


  1. Wash the jar and lid well, pour the boiled water to sterilize it.

  2. Wash and wipe the plums with kitchen paper. Take off the stem end with a toothpick.


  1. Put a layer of plums in the jar, then a layer of rock sugar. (I made three layer)


  1. Pour te Shochu into the jar, put the lid and leave it in a cool, dark place. You can shake the jar sometimes to help things along. After 4-5 months, remove the plums (they would come floating up to the surface). After about 1 year, The umeshu is ready to drink. You can drink it after 6-7 months but I suggest you to drink after 1 year to let it mature.


You can drink it as your favorite way ( straight, mix with something) and I like to place some ice cubes and mix with water.

It takes a time for a while but the tastes is absolutely nice.


12 thoughts on “How to make umeshu – Home made Umeshu (plum wine) recipe

  1. Hi , this looks great! I have a question though: what kind of plums do you use? do they have to be green (and I guess unripe?). What would be your recommendation to pick the plums (am not sure I can find exactly the same variety in France). Am thrilled, will try because just happened last week to have cooked a fusion dessert with umeshu. Translated the famous fragrance Mitsouko by Guerlain into a dessert.. May be you’ll want to check and tell me what you think?:)
    thanks for the recipe, cheers

    1. It must be green one. I used Nankobai which is one of good species of plums. If you use yellow (ripen) plum, the wine would not look pure.

  2. I loooove Ume-Shu, definitely going to try this one. Next week I’ll start working in Saitama for a couple of years…so I think your blog will become essential for me to survive there!

    1. That is nice! If you have any request, please let me know. Enjoy your days in Japan

  3. I don’t like much alcohol (except champagne! I’m french) but I really love umeshu, especially when the taste is very sweet. Now I am in Japan, I will try to make it next year! Thanks!

    1. I agree with your comment. I love Umeshu, I don’t drink much the other alcohol. This is really easy menu. Hope you enjoy this!!

  4. I love umeshuuuu I have the same question as the first person who posted. Since you’ve been to France do you think I can find some plums that would resemble the ones you use? I don’t think I can find nankobai in Paris.
    I would really love to make my own umeshu. I’ll follow your blog too.

    1. Thank you for your comment!
      You can use other kinds of fruits as well, you can use grapefruits, lemon, strawbelly for example instead of plum :) The flavor is different from plum one, but each of them are nice! I saw so many kinds of plums so you can use one of them maybe? It’s not the same, but similer!

  5. How long will umeshu last? I made some years ago. It still tastes ok but I just want to know if it is safe. Thank you.

    1. It lasts looong time. If you keep the Umeshu longer, then the tastes better.
      Some people keep them for 10 years plus, because the flavor is getting deeper (you can think about the wine or whisky), but usually people can’t wait that long so that’s why we start to drink 1 year later :)

  6. Thanks for valuable information for making wine at home.

  7. Hi, thanks for sharing your recipe! I made a batch a month ago but there’s now steam in the jar. Is it normal? I followed the recipe to a t, I have no idea how that happened…

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