It's made by soaking unripe ume (Japanese apricots or plums) in sugar and alcohol drinks.
- 2 1/4 lb unripe ume
- 2 lb rock sugar (adjust the amount of sugar based on your preference)
- 7 1/2 cups shochu for umeshu (clear distilled spirit which contains 35 % alcohol), or vodka
Wash ume and gently remove the black stems, using a bamboo stick. Dry ume with clean towel. Wash and sterilize a large glass jar and dry well. Place ume in the jar. Put rock sugar over the ume plums. Pour shochu over ume. Seal the jar and store it in a dark, cool, and dry place. Umeshu will be ready for drinking in a couple of months. But, it's best to let it mature at least one year.