Ok, this is more a note to self so that when I leave Japan I can make ume shu myself. But I though that some of out would also like to know how to make it :)

Ingredients
1 kg green plums
1 kg rock sugar
1.8L white liquor (shochu - not the wimpy 20% stuff but rather the 35% proof)

Place layers of alternating sugar and plums in a large mouthed air-tight bottle until full. Pour in liquor. Let sit for atleast 3 months, though up to a year is recommended :) Tip or stir occasionally.

Serve over ice, preferably while in sight of large cherry blossoms and surrounded by your best buds. Has been know to result in uncontrollable fits of laughter and a burning need to make haste to the nearest kareoke bar.
emma found her way @ 8:58 p.m. | 0 comments