How to Make Umeshu | Japanese Plum Liqueur Recipe From Rural Japan

As May begins in Japan, you start to see fresh green ume (Japanese plums) appear in stores.

This is the season for making umeshu — a sweet, fragrant Japanese plum liqueur that has been part of homes across Japan for generations.

Hi, I’m Yumi. Thank you, as always, for being here.

What is Umeshu?

Umeshu is one of the most popular traditional drinks in Japan.

It has a soft, fruity aroma and a gentle sweetness — much milder than most other alcohol. Even people who don’t usually drink can enjoy a small glass of umeshu, especially over ice or mixed with soda.

In fact, many people in Japan who say they “don’t drink alcohol” still love umeshu. It’s that gentle.

My mother is one of those people. She rarely drinks, but she has always loved sipping a little umeshu in summer.

She used to make a big jar every year, and since no one drank it very often, there are still bottles aging at my family home.

Whenever I visit, I get to taste umeshu that has been quietly maturing for years.

Why Make Umeshu at Home?

I only started making homemade umeshu after moving to this island.

Of course, you can buy many kinds of Japanese plum liqueur at the store.

But making it yourself is different.

You can choose the type of alcohol, the kind of sugar, and create something that fits your own taste.

We’ve tried many variations — brandy, vodka, shochu… raw cane sugar, brown sugar, even honey.

Each combination creates a slightly different flavor, and that’s part of the fun.

How to Make Umeshu: Two Simple Recipes

Here are two simple umeshu recipes we make at home every year.

Step-by-Step: How to Make Umeshu

The process is simple and forgiving — perfect for first-time makers.

1. Wash the ume gently
Rinse the green plums carefully with cool water.

2. Remove the stems
Use a toothpick or bamboo skewer to lift out each stem.

3. Let them dry completely
Spread the ume on a clean cloth and let them air-dry. Any moisture left can spoil the umeshu.

4. Layer the ume and sugar in a jar
Place the plums and sugar in alternating layers inside a large sterilized glass jar.

5. Pour in the alcohol
Cover everything with brandy, vodka, or shochu — whichever you’ve chosen.

After sealing the jar, gently shake it from time to time to help the sugar dissolve.

After about 6 months, your homemade umeshu is ready to drink. If you wait a year, the flavor becomes even deeper and richer.

A Simple Seasonal Ritual

The best thing about making umeshu is how simple and forgiving it is.

You can adjust the ingredients to your liking, and it almost always turns out well.

It’s less about perfection, and more about enjoying the process.

Welcoming the Season With Umeshu

Making umeshu has become one of our small seasonal rituals.

As the green ume appear in early May, it feels like the beginning of summer.

If you ever have the chance to find Japanese plums, I hope you’ll try making your own umeshu.

It’s a quiet, simple way to connect with the seasons — and to bring a little piece of Japan into your home.

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