Ume (Japanese plum)
Posted on June 15, 2017 by jason toner No comments
Get your gums `round these plums!
So we have European, American and Japanese varieties and none of the most common types are found in the wild pointing to our cultivation of these special fruits. The two most popular ways to consume the sour green Japanese variety are firstly umeboshi the ubiquitous pickled/salted version then umeshu. Umeshu is a liquor “made” at home by adding sugar and alcohol (over 35%) then patiently waiting at least 3 months to enjoy the first sip.
I have umeshu in various stages from a week old to 7 years aged which has a smooth depth that is on par with any good quality store bought beverage.
First try it to see if its sweet nature agrees with you then try this recipe.
