Umeshu: Japan's Sweet Plum Wine

Japan has a long history of fermentation, from miso to soy sauce, natto to tsukemono. But fermented things aren’t always something that we can eat! Rather, they can be something that we drink!

As such, another category of products brought to us by Japan’s rich history of working with the beautiful relationship between microbes and time is, of course, alcohol! The wide variety of alcoholic beverages found in modern-day Japan can be staggering. And while sake is the most favored champion of Japanese alcohol (it is the word for alcohol in Japanese, after all) it isn’t the only drink on the shelf, so to speak. Another incredible and delicious Japanese alcoholic drink is umeshu, or plum wine.

Made from raw unripe plums, umeshu is syrupy and sweet and is often offered as an aperitif, or shokuzen-shu in Japanese. It can be artisanally crafted or made at home in as little as 15 minutes (minus the 6-12 months you’ll need to ferment it.) The three ingredients are fresh, unripe green ume plums, white rock sugar, and distilled spirits or liquor. Just any old plums, won’t do, however. Japanese plums have a tart, sour flavor that can’t be easily replicated and are needed for the slow fermentation process that draws out their fruity sweetness. Ume season begins in early May, so be sure to be on the lookout if you’re planning to make your own batch!

Rock sugar is another specialty ingredient but can usually be found in Asian supermarkets. While regular granular sugar dissolves too quickly rock sugar dissolves over time, slowly extracting the flavors and fragrance from the unripe plums. For the third and final ingredient, you’ll need an almost flavorless, distilled spirit or alcohol, like vodka or shochu, that is at least 35% ABV or 70 proof. It needs to be strong because as the fruit juice is extracted from the plums and the sugar dissolves in the solution, the alcohol can become diluted and the entire mixture can spoil. A high-ABV liquor or spirit ensures the umeshu can handle the long fermentation time.

Once you’ve collected all your ingredients, cleaned and de-stemmed your plums, and sterilized your fermentation jar, you’ll be ready to start your fermentation journey! Simply add the sugar followed by the plums and liquor to a large glass jar (which can also be found in Asian supermarkets) and store it in a cold, dark place. Japanese kitchens traditionally have a small storage cellar built into the floor to house these homemade products, like miso and pickles. The only ingredient left is time!

After a year or so when you’re ready to taste your lovely concoction, there are many ways to enjoy umeshu. You can drink it straight on the rocks, mix it with soda water for an umeshu sour, add one part warm water to one part umeshu for an umeshu oyuwari, or one part umeshu to one part hot or cold black or green tea for an umeshu ochawari. However you mix it, umeshu is worth the wait and is the perfect refreshing summer drink!

About the author: 

Kevin Kilcoyne

The spark that lit Kevin Kilcoyne’s interest in Japanese culture began in elementary school through a friendship with his then classmate Keisuke. Since then, that passion has evolved and bloomed to encompass more than just video games and manga, leading Kevin to live in Japan as a participant of the JET program. During his time in Japan, Kevin sought out as many foods as he could, the experiences and taste memories lingering long after they had gone. Now he is forging a path to link his passions for Japanese food, history, and visual culture and is planning for his return to live in Japan once again. For now, you can find Kevin on Instagram (@waruishouten) where he posts his photography and illustration work. Keep an eye out for more posts and updates as Kevin delves more deeply into his passions for writing and food.