Sorry for the long lapse in posts, things have been crazy here recently! Not only did a take a long (and well deserved) vacation to Montréal (more on that later), but I recently got engaged! If you care to see all of my wedding-related inspiration, you can hop on over to my “Wedding Ponderings” board on Pinterest.
The perfect drink for a celebration, and for the summer is ume shu (梅酒). Translated as plum wine or plum liqueur, this drink can be served on its own as a cordial, on the rocks, or used more like a syrup and mixed with soda water. Ume shu is one of my favorite drinks because it reminds me of my time spent in Japan as a student, and later a teacher. It was the prefect drink to cool off with during the hot, muggy summers at the end of a long day. Even the cheap ume shu in Japan seemed to taste better than whatever I could find here, so I would always stock up when I was there. Now that I know I can make my own for less than the baggage overage-fees, I’ll be on the lookout for ume in the store constantly.
If you can find ume (green plums) in your local supermarket, it’s not that hard to make your own ume shu–all you need is soju/shochu, rock sugar, and ume plums. The hardest thing is waiting 3 months for your concoction to be ready!
If you want to buy plum wine, it’s pretty affordable and readily available in stores. My favorite is Hakutsuru, but a good backup is Takara or Kinsen. Those are both a bit hard to find, but I know Choya and even Gekkeikan are available at wine shops, Cost Plus World Market, and Asian groceries.
The recipe I used is from Kitchn
, but other bloggers such as Miss Mochi
have their own tutorials as well. I had already made my ume shu by the time I saw this video
, but it’s also a great way to learn too.