Anyway, for the uninitiated, Umeshu is a type of Japanese liquor, which is made by sake, plums and rock sugar. what I love about this wine is that it is so delicious and really smooth taste. you can barely taste the alcohol. it is quite different from the Korean plum wine because the Korean uses sochu which is distilled rice wine, while Umeshu uses sake which is a fermented rice wine.
I have been addicted to this liquor since I have tasted it years ago and been buying it ever since. and the dangerous thing about it is, it is so good and smooth that you are basically drinking juice, and you're getting hammered but don't notice it.
Anyway, I am actually getting tired of buying expensive Umeshu which is sold here for 30 USD, where it should be 15 USD. Fortunately, I saw some plain 2 liter sake for only 5 USD. So, I had a brilliant idea, how about I make my own Umeshu, I mean how hard can it be??
so I bought some sake, and rock sugar, and for the plums, unfortunately, I can't get any Japanese plums, but I found a suitable substitute with plum-apricot hybrid fruit. So, i filled a bottle with the plums, rock sugar and sake and let it sit for 3 months.
so, here it is, after three months. it is delicious, but still a far cry from those umeshu that are store bought, probably because I didn't seal it properly and because i used plum-apricot hybrid instead of real japanese plums.
anyway, what are your experiences in making your own homemade wine and wine recommendations
I have been addicted to this liquor since I have tasted it years ago and been buying it ever since. and the dangerous thing about it is, it is so good and smooth that you are basically drinking juice, and you're getting hammered but don't notice it.
Anyway, I am actually getting tired of buying expensive Umeshu which is sold here for 30 USD, where it should be 15 USD. Fortunately, I saw some plain 2 liter sake for only 5 USD. So, I had a brilliant idea, how about I make my own Umeshu, I mean how hard can it be??
so I bought some sake, and rock sugar, and for the plums, unfortunately, I can't get any Japanese plums, but I found a suitable substitute with plum-apricot hybrid fruit. So, i filled a bottle with the plums, rock sugar and sake and let it sit for 3 months.
so, here it is, after three months. it is delicious, but still a far cry from those umeshu that are store bought, probably because I didn't seal it properly and because i used plum-apricot hybrid instead of real japanese plums.
anyway, what are your experiences in making your own homemade wine and wine recommendations
