Plum Wine

You have to use these tart and sour green plums to make the plum wine, and not any other
types of plums you see in the store.  Both Japanese and Korean grocery stores sell these plums during this season, so keep an eye on these plums in May.
Plum Wine

Ingredients

• 1 kg green plums (1 kg = 2.2 lb)
• 800 g white rock sugar (800 g = 1.8 lb)
• 1.8 L shochu (1.8 L = 7.5 cups) (Use vodka, Japanese “white liquor”, or any distilled spirit/liquor above 35% ABV "alcohol by volume")

Ume Syrup (for children)

• 1 kg green plums (1 kg = 2.2 lb)
• 1 kg white rock sugar (1 kg = 2.2 lb)

Instructions

1. Gather all the ingredients. You will need 4 L glass jar (you can buy in a Japanese grocery store).
2. Rinse the jar thoroughly with soap and hot water and wipe with clean towel. While the jar is still hot, pour boiling water and shake to clean and drain. Air dry until completely dry. Damp the clean towel with shochu (or your choice of liquor) and wipe inside the jar.
3. Wash and dry the plums thoroughly
4. Remove all the stem ends from the plums with a bamboo skewer or tooth pick. Discard the plums with any brown or blemished spots.
5. Measure the weight for rock sugar. I recommend the sugar amount to be between half weight of the plums (1.1 lb or 500 g) to equal weight (2.2 lb or 1 kg). You just have to try it out to find out your liking (which you will find out after a year). I like to use 800 g. The best part is that it’s easy to remember too, 1 kg plums, 800 g sugar, and 1.8 L liquor.
6. In the clean jar, put the plums in a single layer. 
7. Then cover the plums with rock sugar.
8. Pour 1.8 L of your choice of liquor. This bottle of shochu is 750 ml, so you’ll need 2 bottles and additional 300 ml.
9. After pouring shochu, it looks like this.
   
10. Seal, write today's date on the jar, and store in a cool, dark place (no refrigerator).  See you in a year! (You can start drinking from 6 months but I recommend to wait for a whole year.)
11. I’ll post an update of the progress in 6 months and share how to enjoy plum wine in a year.

For Ume Syrup

1. Follow same steps until step 7.  Seal, write today's date on the jar, and store in a cool, dark place (no refrigerator) for 7 days.  Shake the jar sometimes during this time.
2. On the 7th day, remove the plums from the jar before fruits go bad.
3. Strain the plum and syrup in a fine strainer over a large pot. Keep the plums.
4. Simmer (not boil) for 15-20 minutes on low heat. Let it cool and the syrup is done.
5. To drink you can dilute with club soda or water. To store, keep syrup in a sterilized airtight jar in the refrigerator up to 6 months.

Leftover Plums

1. They are not tasty as there is no more flavor left and the texture is hard. You can revive the hard plums by cooking them. You can make plum jam with leftover plums and sugar in a pot. You can add the jam in yogurt, gelatin desserts, cake, etc.    

Recipe Notes

You will need a 5 L glass jar.  You can find this jar in Japanese grocery stores.

https://www.justonecookbook.com/plum-wine/