Japanese Liquor Umeshu
Ingredients to make Umeshu Japanese Liqueur:
- 1 kilogram of green plums
- 500 grams of Sugar in the rocks
- 8 liters of Brandy
How to make Japanese Liqueur Umeshu:
- Wash the plums very well and leave them in the water for more than 12 hours. Pat dry with paper towels or in the sun for a couple of hours, turning occasionally so they are completely dry.
- Remove the tail very carefully with a toothpick.
- Separately, wash a glass container with hermetic closure very well. Add a little liquor to disinfect (which can be the distilled alcohol from the recipe), shake and empty. Leave it like this without drying.
- Put some plums, sugar and repeat this until the ingredients run out. Pour the distilled alcohol and close.
- Leave the container in a dark and cool place for five months. Shake the container from time to time (without uncovering) so that the liquid is well mixed.
- After this time, you can enjoy the authentic Japanese liquor Umeshu.
