Restaurants›The Consulate Restaurant›Choya Liqueurs Umeshu Recipe

Choya Liqueurs Umeshu Recipe

Inspired by The Consulate Restaurant

Time10m

Serves10

Make Choya Liqueurs Umeshu Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with CHOYA LIQUEURS UMESHU

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Hula Girl Mai Tai w/Souv. Gls

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fruity · refreshing · sweet

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Ume fruit (Japanese plums)3.17 cup (750 ml) Shochu or vodka8.82 oz (250 grams) sugar

Optional Ingredients

to taste Additional flavorings (e.g. mint leaves, lemon zest)

Method

Preparation

Prepare the Ume Fruit

Wash the ume fruit thoroughly under cold running water. Remove any stems or blemishes from the fruit.

Combine Ingredients

In a large glass jar or container, add the washed ume fruit. Pour in the shochu or vodka until the fruit is fully submerged.

Add Sugar

Add the sugar to the jar with the ume fruit and alcohol. Stir gently to help dissolve the sugar.

Infusion

Seal and Store

Seal the jar tightly and store it in a cool, dark place. Allow the mixture to infuse for at least 6 months. Shake the jar gently once a week to help dissolve the sugar and mix the ingredients.

Serving

Strain and Serve

After the infusion period, strain the liquid through a fine mesh sieve or cheesecloth into a clean bottle. Serve chilled or over ice, and enjoy your homemade umeshu!

Optional Garnishes

Add a few mint leaves or a twist of lemon zest to the glass for added flavor if desired.