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Plum liqueur with blend of lemon and ginger

32 Comments

From Nakano BC comes this Japanese plum liqueur Umeshu, blending the sweet taste of plums, the spice of ginger and the sourness of lemon. Alcohol percent is 12%.

1,050 yen for 500ml.

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Possible future cooking item...

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Sounds like it would be good cooked with fish or chicken. Have that baked in a nice crust, maybe.

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I really really dislike ume and ginger, no idea how people can eat that stuff

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Umeshu is one of my favourite tipples, great as an aperitif. Most of the ones they sell tend to be too sweet, though. Make your own, it couldn't be easier - put 1kilo ume, 1 kilo rock sugar (less if you like it less sweet like me) and 1.8 litres 35 degree white liquor/whisky/brandy in a sterilised wide-necked jar, shake daily until the sugar has all dissolved, then place undisturbed in a cool dark place for at least three months, preferably longer, until the flavours blend and meld and the corners of the booze turn soft and round. If you can bear to leave it long enough for the liquor to turn the same golden colour as in the picture (about a year), you will have a jarful of heavenly ambrosia. You will also have shown that you have a will of iron. I have a will of malleable soft lead.

Other fruits can be used, too; I use blackberries from the garden every year. Kumquats (kinkan, those tiny little oranges) are good - pr1ck the skins with a fork to let the goodness out. Great in winter diluted in hot water. I once tried it with coffee beans. The results were....interesting. Not all that great as a drink, but does wonderful things to a tiramisu.

This filtering demon picks up on the most innocuous of words.

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Cleo, thanks!

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Make your own, it couldn't be easier - put 1kilo ume, 1 kilo rock sugar (less if you like it less sweet like me) and 1.8 litres 35 degree white liquor/whisky/brandy in a sterilised wide-necked jar, shake daily until the sugar has all dissolved, then place undisturbed in a cool dark place for at least three months.

are you an alcoholic?

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are you an alcoholic?

Not yet, why?

:-)

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Not yet, why?

because you are so enthusiastic about making your own drinks.

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I'm just enthusiastic about saving money, Love. And having nice things to eat and drink. (I make my own jam, bread, yoghurt and Christmas mincemeat, too. And dogfood. It's cheaper than the shop stuff and has no additives.)

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Cleo, you are so perfect. I think JT should make a division titled "Recipes from our readers" where we can share recipes. Given the love of Jt for foods and drinks it might be possible. Moderator, is is possible?

I'm just enthusiastic about saving money, Love. Some alchohol in Japan is cheap. Obviously the above mentioned drink is winter oriented cause of the ginger and the lemon. I am concerned with the amount of sugar, is it necessary to put 1kg of sugar to 1 kg of plums? How about the headaches after drinking?

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I don't even drink very often and I want to try that recipe, haha.

Sounds and looks delicious though! (the recipe and the picture above isn't bad looking either)

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Some alchohol in Japan is cheap.

...and should be approached with care. A lot of the cheap stuff is made by cutting corners, using chemicals, etc. Good umeshu is quite expensive (another good reason for making your own)

I am concerned with the amount of sugar, is it necessary to put 1kg of sugar to 1 kg of plums?

No, you can use less. I do.

How about the headaches after drinking?

Er... drink less next time? ;-) Actually, because it is sweet (even with less sugar), it's not something you'd want to drink in huge quantities. I fill a small sherry glass with ice cubes and pour the umeshu over. Just a couple of those will turn the cheeks rosy, especially imbibed on an empty stomach.

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yum yum

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Cleo, How can you possibly waste 1.8 liters of whiskey to make some Umeshu? Whiskey and I both feel offended!

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Umeshu is delicious, although not sure about the lemon and ginger version. Some more pricey umeshu's are not so sweet and fabulous on the rocks or with a splash of soda.

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How can you possibly waste 1.8 liters of whiskey to make some Umeshu? Whiskey and I both feel offended!

Well, there's whisky and there's whisky. Some of the cheaper stuff isn't fit to pour over ice cubes, but it makes great cold medicine with lemon/honey/hot water, and if you have a glut of it, umeshu. If you made the mistake of using for example a single malt 12-year Scotch to make your umeshu or whisky mac, you would go straight to Hell and burn forever. :-)

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cleo,,,,what type of ume do you use for the umeshu? I want to make my own too,,, I drink a shot each night before bed, gives energy in summer, and makes the sore throat go away in winter,,,my husband usually buys for me the expensive one, in the huge bottle,,,like those big sake bottles,,,,but alas it is gone,,,, please tell what brand whiskey also you are using rock sugar is brown or white?

thank you*D

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mrskit - I use the big green ones that are in the shops in mid-June (so sorry, you'll have to wait a few months!) They're usually around ¥1000+ for a kilo in the supermarket, a little more than half that at the local farmers' market. (If you can't wait till June, try using kumquats)

I prefer white liquor to whiskey - 35 degrees (the 25 degree stuff just doesn't do it) , the bottle or carton usually has a picture of ume on the label (don't try to drink the liquor neat, it's vile and will cauterise your innards!). If you want to use whisky, the big bottles of cheap Japanese stuff are probably best. Can't name any brands... whatever's cheapest. But I think liquor gives the cleanest taste.

The sugar also usually has a picture of ume on the packet. The sugar crystals are hard and white/clear, the size of small acorns. In Japanese it's called kohri-zatoh氷砂糖.

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Cleo is right. Liquor is overpriced. I do the same with Shochu and haskappu berries from the garden every year, very cheap. I only add 2 TB of white sugar per litre (low cal), I think it dissolves better than brown sugar. Don't forget to filter it after a few months. I love umeshu too but I don't have that tree yet.

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My mum used to make it every year when I was little. It matures nicely upon storage. I have some 30yo vintage now. very nice. The Ume is called Ao-ume (blue plums). If you pickle it in salt and dry it in the sun, it becomes ume-boshi. Preserve it in sugar and white liquor and it becomes Ume-shu. you can do the same thing (preserving in sugar and alcohol) with virtually any fruits. You can use sho-chuu or vodka if you like, but it will have to have higher alcohol percentage than 30% for it to work well. I prefer to use 40% or more, because it will sterilise, nullifying the need to sterilise the jar.

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Cleo when you serve it to friends, do you offer them Aspirin at the same time. This juice sounds like head ache city. I will stick with my shouchu and lemon or green tea. I think it is cool you make your own dog food though. I would like to taste it, and then interview your dog about it and compare notes.

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@Foxie: Ume are very difficult to grow if your place gets windy. I tried on my roof garden. Asked a farmer about it and he explained the wind thing to me.

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when you serve it to friends, do you offer them Aspirin at the same time. This juice sounds like head ache city.

No, it tastes like nectar. Friends only get a little bit anyway 'cos after waiting all those months it's far too precious to hand out to all and sundry.

I would like to taste it, and then interview your dog about it

I think he'd tell you it tastes rrrufff. Then again he might say (bow) WOW! :-)

Folk who don't want an alkofrolic drink can put the ume and sugar in the jar same as before and add only one cup of liquor or vinegar, to prevent the fruit going mouldy. Leave as before, shaking daily, and in a couple of months the sugar will have extracted all the juice from the fruit. Discard the wrinkly fruit, and keep the juice in the fridge. It's fantastic in summer watered down 1:4 or 5 and served over ice.

If you use vinegar you get a 'sour' drink that's very refreshing. Use milk instead of water, and you get a yoghurty drink. (This tastes better with berries rather than ume - blackberries, blueberries, strawberries, etc.)

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Wish I could get a decent Cider, etc locally. My friend does live close to a place that offer strongbow, longbow and Hunters Gold.

Stock up on Huners Gold & Castle Lager when I visit.

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No, it tastes like nectar. Friends only get a little bit anyway 'cos after waiting all those months it's far too precious to hand out to all and sundry.

au, ketchy ketchy.... how many liters of umeshu do you make? The bottle here is 500 ml, I think it is for one day use.

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lol Love, and you ask me if I'm an alcoholic??

Maybe a couple of kilos' worth each year...3.6 litres?

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then place undisturbed in a cool dark place for at least three months

what happens if you run out of drinks and want to attack it after only 2 months?

BTW, that bottle up above sounds nice. I love ginger and lemon.

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what happens if you run out of drinks and want to attack it after only 2 months?

Been there, done that. You only do it once, and the temptation fades away. It's leaving it after the three months that's difficult.

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How can anyone NOT like ginger or lemon? Now I know what I will get my mum for Christmas, we Mexicans down tequila like their is no tomorrow but, once in a while, something a bit less strong maybe good for me mum.

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"Been there, done that. You only do it once, and the temptation fades away. It's leaving it after the three months that's difficult."

Cleo, Tutti Fruiti, the real Tutti Fruitti is stirred in brandy everyday for one year. Stored in a heavy crockware container, 1 qt chopped fruit/per desired amt of sugar, additional fruits would be added as necessary--no bananas nor apples. Smells wonderful, too. Great on puddings or ice creams.

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Hmm...next time I'm in town I may pick up a bottle. The description reminds me of something my cousin made for me at last years Calle Ocho, good times.

I think JT should make a division titled "Recipes from our readers" where we can share recipes.

Not a bad idea.

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thanks cleo,,,for the first time today i noticed the kori sato! I would never have noticed it before, but there it was ,, next to the granular! I will try this in summer ! thanks

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