Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, supreme basic umeshu plum wine. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar - homemade recipe. I remember my grandma made plum wine or umeshu (梅酒) and stored it in the cool dark underground storage of her kitchen until they're ready to. This is my mother's Japanese plum wine (Umeshu) recipe, who has been making Umesh for over a How to make Japanese Plum wine (Umeshu).
Supreme Basic Umeshu Plum Wine is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Supreme Basic Umeshu Plum Wine is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook supreme basic umeshu plum wine using 3 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Supreme Basic Umeshu Plum Wine:
- Prepare 1 to 1 1/2 kg Ume plums
- Get 1 bottle White liquor or clear alcohol (35% alcohol)
- Make ready 700 grams Rock sugar crystals
It used to be taken for its medicinal properties like relieving a. It is a very enjoyable drink which you can easily make on your own! "Umeshu" literally means plum wine. It is a kind of traditional liqueur enjoyed in Japan. The main ingredients are ume (Japanese plum), sugar, and alcohol (usually white liqueur, whiskey, or.
Steps to make Supreme Basic Umeshu Plum Wine:
- Wash the ume plums in water and drain into a colander. Pat dry each well with a dry cloth. Using a bamboo skewer, pry out the stems of each plum. Nankou-bai variety plums have thin skins and little bitterness, so don't soak them in water. For other varieties of ume plums, soak in water for about an hour before use!
- Wash the glass jar with water, and wipe dry. Put in the ume plums and rock sugar crystals in alternating layers. Pour in the white liquor, and keep in a cool dark place.
- It will be ready in a year. By letting it mature for a year, the ume plum essence will be completely extracted, making the liqueur have a rich, umami-filled and well balanced flavor.
- For long-term storage: You can keep the plums in the alcohol for 1-2 years, but if you plan to store for longer, take them out! Otherwise the liqueur will lose its fragrance and may become cloudy.
- Q. How to choose the right preserving jar? A. 4 liter jar: use 1 to 1.2 g of ume plums. 6 liter jar: 1.5 kg of ume plums. 8 liter jar: 2 kg of ume plums (which is double the amount in this recipe).
- Q. Why don't you poke holes into the ume. A. For best results, don't make holes in the plums! Otherwise, the essence of the plums will be absorbed back into them, via holes or cuts.
- A. How to make the ume plums in the liqueur stay round? A. If you want round, plump alcohol-infused ume plums, consider the opposite of the advice I wrote in Step 6, and make holes in the plums so that they absorb back the ume essence. However, the liqueur won't be the best.
Photograph from Umamimart Fermentation is no easy feat, and at-home alcohol projects tend to be pretty tricky. Learn how to make umeshu (plum wine) at Delicious Coma, or try your hand at biwashu (loquat liqueur) with these instructions from Umamimart. Umeshu, or plum wine, is a popular sweet drink inside and outside Japan. This tasty drink is a great aperitif and also wonderful as a dessert wine after Late May into June is the season for green plums. It's not long and that's the only time of the year for harvesting these plums in Japan, so there is a.
So that’s going to wrap this up for this special food supreme basic umeshu plum wine recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
