So this year, I am going to make Umeshu for the first time and I want to make two batches. One 王道 style with the spirit and sugar supermarkets are selling for Umeshu and another one where I want to be a bit more experimental.
I already have some ideas in my head (e.g. using white rum and cane sugar) but I still want to know if anyone has tips/recipes for some extraordinary Umeshu.
Also, am I supposed to shake up the umeshu jar from time to time or is it better to literally not touch it for a year?
16 comments
Can’t help with the experimental recipe but you’re supposed to shake it every day until the sugar melts at least
Use gin instead of whatever crap alcohol is usually.
Cheap gin works, but if you want to be fancy use a bottle of Roku gin. I was dubious at first but it does taste amazing. Don’t leave the une in it too long or they’ll overpower the flavour of gin, a month or two is enough.
I know you’re making umeshu. Can I humbly recommend mango-shu? Made it swapping ume for mango?…sorry, that’s not what your asking for…I’ll just leave this here and be on my way.
Use rectified spirit (ABV 95%) for some umeshu with a kick.
That ‘white liquor’ stuff is awful. I make biwa shu, not ume, and I use rum and kibi sugar.
My best kept secret is the Spirytus umeshu. I keep it a secret because it’s so bad and I don’t want anyone to waste good ume or Spirytus
Use brandy for a mellower flavor.
Eat the “Ume” drink the “Shu”. Winning combination
Vodka (anything of good quality will work) and ume only. No sugar. No generic mystery alcohol from cardboard boxes. Leave for a couple of years.
I was thinking about making a topic on this. I’ve lived here for 20ish years and absolutely love umeshu. I have a couple favorite brands that are incredible but wanted to ask about the benefits of making your own umeshu. Is it cheaper? Better? Or just good because it’s fun in a science experimenty type of way? If you find it to be cheaper and/or better, I’d like to get into it. But if it is just a hobby that you like because it’s you making it then I probably wouldn’t be all that into it.
Anyway, regarding advice (please note this is from someone who has not yet made their own), my favorite two 梅酒 that I buy regularly are made with 日本酒.
Tequila umeshu has now found great popularity among my Japanese acquaintances.
I’ve done shochu, vodka, whiskey and gin. The vodka was my favorite.
Don’t start sentences with ‘so’.
Every year I tell myself that this year is going to be the year that I make umeshu and I have yet to do it. Instead I just drink everyone else’s. I needed this thread.
No
Use Cachasa as your base liquor! Works extremely well, everyone loves it when I make it