Umeshu has a sweet, tart taste that could be substituted in cocktails for other stone fruit liqueurs. Otherwise just enjoy it neat, on the rocks, or with a splash of soda! How do you drink plum wine? Cheers! 🥃 😊
I recently came across and bought a bottle of Suntory Umeshu matured in Yamakazi Cask (17% ABV). What is the shelf life for Umeshu? Do I need to refrigerate it after opening??
Aaaand, a week after discovering this channel, I'm all caught up. This has been a great ride so far! In one sense, I don't belong here. I'm not a bartender; I'm not really even much of a drinker. A glass of wine every now and then. But you've shown me the art of the cocktail, and now I can't wait to learn a new skill and treat my friends to my (your) creations! My favorite place on earth is Sanibel Island, so I think I'll start off with Tiki. To the b.... I mean, to the store!
This is a sad confession… After spending the last couple months catching up on basically every episode I continue to skip this video, plum wine. In my head space I had plum wine is something very different it wasn’t till I picked up the book The Way of the Cocktail and came across a Ume Old Fashion. I became fascinated with the product Ume-shu and vowed to create it this spring. It didn’t take me too long to connect the dots and I’ve come back to watch this video. This is absolutely phenomenal and cannot wait to make my own batch (and to be totally honest I am now desperately searching for commercial versions).
Just finished making a batch with my daughter. My tree has been a bit buggy for the past two years but the harvest was good this year. Almost 3 kilos in total. Made one batch with Jim Beam and anther with “white liquor”. In my experience bourbon and brandy work well. Also rock sugar is not necessary, plain white sugar and light brown sugar work great. A touch of honey is common as well. Nice with a rock as a digestive or as a spritz with a few dashes of Angostura Bitters. Cheers!
You have your own tree!? I wish I could say the same. Love how you're trying it with different spirits and in different applications. Thanks for sharing, Kevin!
I can see it working great with brandy, in fact brandy umeshu sounds so good that if i ever have the occasion to make some myself, i'll try with brandy. Would'n't have dared attempt it without your recommendation, tho, so thanks a bunch !
@@loldebiteloldebite1607 Give it a try. Doesn't have to be great brandy either, just something that won't give you hangover. My batch with Jim Beam turned out excellent and I can't stand the stuff straight.
I thoroughly enjoy all the content on this outstanding channel. Thanks for this, Anders and Az. As a boy, we had Japanese neighbours who made this on occasion. I would get a sip or two. I'm looking very forward to making this and to enjoy this plum wine from all those years ago.
After I missed Ume season last year, I put it in my calendar and forgot about it. It's finally here! So excited to try it now. Thanks for the awesome video :)
I love Umeshu and drink it a lot, getting it from my local Asian market. So happy to see this vid! Definitely on the lookout for the ume next year to make a jar myself! Thanks for showing this! 👍🏻
I’m drooling!!! I Love Umeshu but only tried commercial stuff so far. But my favourite is rice wine based Umeshu. I used one infused with Shiso a while back. Leandro (The educated Barfly) challenged me to create a cocktail with Umeshu and that’s what I used. He could never replicate it and tell me if it was good because all he could find was Shochu based Umeshu lol
Your umeshu cocktail looks great! I love shiso too, so I imagine it was wonderful. I could see if I can find a bottle here, but I've got so much umeshu to go through now 😂 I suppose there are worse problems to have.
At my bar we actually serve a Mezcal Negroni variation with Umeshu, Cocchi Rossa, and grapefruit oils. It's my favorite from the cocktail menu. I have to send you guys a pic of the Umeshu we use. I bet it would be much better with the one you guys made! Sounds awesome
Great video! Found you via the algorithm. So glad! Been binge watching your videos and you 2 may be the most charming people on youtube at the moment! Keep up the awesome stuff!
I got into making cocktails at home a bit while I was living in Japan, and as I'm sure Az can attest, some ingredients are very expensive over there. Specifically, limes. So, around Cinco de Mayo time, I was thinking of alternative ways to make a margarita, and I settled on something I coined the "Margarita Japonesa," which is exactly what it sounds like, subbing yuzu juice for lime, and in place of the cointreau/triple sec, I used a 3 year umeshu (any standard umeshu should work, though, presuming it's got enough sweetness to balance the bitter acidity from the yuzu). Still used tequila and agave syrup, and the ratios were the same as the margarita in Meehan's Bartender guide. I don't like to brag, but it's quite tasty, if I say so myself!
just stumbled over your channel and your videos are great i love doing these infused diy spirits. In germany we have Rumtopf (rum pot) it s basically fruits stored in a pot filled with rum and sugar. you add the fruits when they are in season and continue to add the next fruits which are in season till fall then u can enjoy it in the winter. i can also recommend to infuse young spruce shoots in a neutral spirit (u can do it with sugar or without)
Thank you, Anders and Az. This looks really good! I'm anxious to try...NEXT year, if I can find the umes. Here in Virginia there aren't any green apricots either, so I'll have to count on Whole Foods (?) or mail order. I love mixing up spirited potions like this, watching and waiting for them to develop. It was nice to hear a little bit about Az, too. You're both charming. We're coming up on St. Jean Baptiste Day, June 24th, when you're supposed to pick green walnuts for vin de noix, nut wine, also not true wine. I made some once, and wasn't crazy about it, though it was interesting. Umeshu sounds better. Cheers!
If you were unable to find it last year, maybe this will help in your quest this year: green plums are wildly popular in the springtime in the Middle East as a snack that you eat taking small bites and sprinkling the flesh with salt. In the springtime you may very well find them at a Middle Eastern grocer. I know that Northern Virginia in particular is home to a large Iranian community and has a handful of Iranian markets that would start carrying "gojeh sabz," as it's called in Farsi, right about now. That being said, I know NoVa is also home to a good number of H Marts, which would likely also carry this as it's a staple in Korea as well. Good luck!
Lawbird here in Columbus awhile back had an Aviation variation called Flight to Narita including umeshu. I found lawbird during lockdown so I got a to go version and dropped a choya plum in as garnish.
I tasted Choya umeshu at a Japanese restaurant some year ago, and I loved it. Recently I found a Choya Umeshu bottle here in Milan (Italy), and I started trying to make a cocktail with whiskey and Umeshu, a kind of twist on Manhattan. I’m struggling to find the right balance but I think they can match well
Great video you two. It was great to see both of you bringing this information together. Next year you two should celebrate the Cherry Blossom Festival with a creation.
you reminded me! thank you! Need to make some walnut brandy - same thing only with unripened walnuts. turns black af but it's amazing for stomack. btw i decided to look up umeshu since i saw it in a very lovely manga called Hiraysumi. so thank you for explaining what it is!
My Greek grandmother used to do something similar but with apricot pits infused in vodka. I also remember her putting the jar in the sun daily to "cook"
This is called Maesil in South Korea, and it is absolutely delicious. I was thinking of making a cocktail that uses it in an homage to the 1934 Donn Beach Zombie along with some Sikhye (Sweet Korean Rice Beverage) and Yuzu juice. I call it the Train to Busan.
Double thumbs-up on the rarity thing. I was in California during ume season this year, and Marukai had them for about six hours before they were gone (I went back for more, but no joy). Brought them home in my suitcase and now the jar is in the basement. For anyone far from a Mitsuwa/Marukai/Nijiya or who can't find Japanese rock sugar, "Indian sugar" (smaller lumps, sold in every Indian market) works just fine. Green apricots are indeed a good substitute, but I've also used green peaches from old pathetic peach trees (like, the tree's last gasp of fruit in its productive life).
Never had this but love umeboshi (especially if you can find a Japanese spot that makes an Umeshiso roll **salivating**) so now I'm going to need to try this recipe. Appreciate the fun video and insight into Japanese culture!
This is amazing. Never made this, but seems like my kind of thing. I let my cherry bounce soak for a year, and its almost time to get those out! Might be too late for me to find Ume, but i might go look. Thanks!
I hope you can find some ume - you'll probably have better luck where you are. I'm curious about your cherry bounce - I'm thinking of making a batch this year. Cheers!
Very nice introduction of Umeshu! Great job, both guys! Azusa, you're right. I don't remember how old my Umeshu is, lol. But I'm enjoying it before meal.
This is so exciting to see!! I can't wait to eventually try this myself! After a crazy 2 weeks, this is exactly what I needed to watch. I have only had a local Umeshu cocktail, once, here at home. It was in a cocktail that droned out the Umeshu slightly, which was disappointing. It needed playing with. It was 2 ounces of a more floral forward gin, 1 ounce of Umeshu, 1 ounce of lavender soda, and there was a lavender and sugar rim on the glass - it was too sweet. The garnish was made with a black plum. I drank Umeshu on its own in Japan, when I travelled there, on two trips. It was so amazing!! But I would really love to be able to make it myself. I don't know if I have missed the season yet. I can check locally with a local Japanese market but I think I have. So it might have to wait until next year! This was such a treat to see. What a great idea. It sounds like the homemade Umeshu that you had, in Japan, was so delicious, especially if aged for 3 years!! Fabulous video!! Thanks to you both!!
Thanks, Christine! I hope your 2 weeks were a good kind of crazy. I'm so intrigued by this cocktail you had! It does sound sweet, but I like the flavors involved. I hope you're able to still get some ume and try making your own Umeshu! It's such a treat - and you're right, the Umeshu we had in Japan was the best I'd ever tasted!
Great so just to check when you say cool dark place, what's the temperature recommended because in US even the summers are not as hot as Asia especially Singapore which is both hot and high humidity...I am referring to humidity ranging between 85% to 90%, meaning it can cause bacteria and fungus very easily. This also leads to another question on how do you quality proof ensuring it is suitable to drink. Yes I understand you have used the proofed liquor but still the original strength of the liquor has changed after the further fermentation thru ripening of the fruit. Appreciate your response.
Just found ume at my local H-Mart this week. I went with a handle of Don Q Cristal for the spirit base instead of the shochu you used. I'll see how it is in a year.
Would love to make my own! Just made a highball with 1oz rye, 1oz umeshu (I used choyo), .25 oz ginger liq. (Canton) And topped off with soda water. Turned out great and really highlights the flavor of the ume:)
I'm very new to this channel but have been watching nonstop! I'll admit I thought she was from Canada based on her accent from videos ive seen (Oz?) In, not Japan 😅 loved this video ty both!
Alcohol prices in Japan can be significantly less than in the Americas and Europe - but ouch, $100 to make umeshū.. Select grocers sell “kits” (everything you need presented in one area) and it was great to see your reveal - that big red-handled jar is the ubiquitous “that’s umeshū” setup 👌. I’ve made this a few times, always delicious, but your mention of substituting apricots is a great idea, what else could be used? I grew up in the Midwest, what about adding a few crab apples, or another “shouldn’t eat that” fruit to compliment the plum? Or, adding cherry blossom petals (common in traditional deserts) in a herbal infusion/tea bag? Thanks for the video, Anders and Az!
Hey Anders, hey Az! We've been watching your channel for the last three of four months but it's only today that we ran into this lovely one video! My girlfriend Jane and I have our third batch of home made umeshu on the way at the moment!!! The first year we went a bit experimental and used black rock sugar thinking it would give a richer result, and the result was, expectedly, way too sweet. For the second year we went for regular rock sugar and the result was amazing. We used three 4L glass jars, with gin, vodka and whisky on each of them. We liked all of them , with their different taste profiles. You could feel the more neutral result of gin and vodka, while the whisky one showed some of its own character. All in all it was a big success. For the current one we have increased the production to six jars of 4L plus two small plastic jars of around 2L, and we have opted for a mix of rum, whisky, vodka and gin. We have also used green ume for most of it but the two small plastic jars were filled with yellow ume instead of green. We just tried it (it's been around five months) and we realized the green ume is giving up a darker umeshu, and the fruits are still crunchy, while the yellow one gives a lighter umeshu and the fruit is soft. We will keep it there for at least two or three more months then it will be impossible to stay away from it for much longer. I got the idea from a good friend of mine from Tokyo, and also my girlfriend, who is from Taiwan, had been thinking about it when I told her. We both live in Shanghai, China, and we get the green ume from the tropical region of Yunnan, in southwest China, while the yellow one came from the southern Chinese region of Fujian. We love to drink it on the rocks, but I have also enjoyed it built on the rocks with equal parts of rye whiskey, as well as oscillating their ratios to 1:1,5 on both sides. Umeshu itself is already such a well rounded drink, with its great balance of tartness and sweetness, that I feel you just need to pair it with a good spicy overproof rye like rittenhouse or knob creek to create a complex and perfect cocktail. Thanks for the videos, guys, and keep it up!
Thank you so much, Borja! Love hearing about you experimenting with Umeshu! I've never worked with black rock sugar, but you've got me curious - also great call on the overproof rye. Cheers!
I worked in a Japanese restaurant for 10 years, Choya was one of many gems I took away from that experience. Still have 2 bottles at home. Glad to see it's so easy to make, I'm in Seattle so I bet Uwajimaya Asian market carries Ume. What's the season for them imported in the US? Edit: SP
Easy to make, even easier to drink 😂 The season here in the U.S. is usually early to mid-May, but it was late this year. I read that the season in Japan is typically sometime in June. Cheers, Lee!
Amazing, Anders! I was just getting into umeshu this spring, so mine won't be ready until next year. Awesome to get more info and history from Az. Best show yet!
@@MrWhangdoodles seems to tone down the other two. maybe i should make ginger vodka and avoid ‘not having any ginger’ type disasters... (but yes i asked myself that writing the comment. i think i was trying to make a Vmartini variant the first time and it just stuck?)
I have plum trees in my garden. Obviously not the same thing, but curious if you think a similar ingredient ratio would work. Or maybe not because the skin on western plums are much thinner. Let me know what you think.
When I was a kid, Dad used to make blood plum brandy. Equal weight of sugar and fruit. Stir sugar into brandy to dissolve, pour over washed fruit that is already in the sterilised jar and pop the lid on. He stored them under the house. When my parents went out, or I was playing outside while they were inside, I used to sneak under the house with a dessert spoon and tuck into the sweet juicy nectar found within those jars. He hid them better after he caught on and so I'd only get some if he brought a jar inside. Then one day they were gone! He said he forgot which stump under the house he buried it beside. Many more years later I brought it up again, having a chuckle, and he smirked at me and told me he got selfish one day and stopped sharing it with anyone but Mum. Cheeky bugger haha
Hey Anders! Just started watching your channel and love it! Have you ever had/made a Nordic Summer? Delicious, and the Linje Aquavit (if you use that distiller) has such an interesting history!
I have never tried Umeshu and I am curious how does it taste like. Amazing episode as always guys! It's nice to watch you making some homemade stuff together. P.s. when you will finish this batch of umeshu, send me some ume pits so I can make some syrup out of it 😆
And here I was... just wondering if you knew of cocktails to make from rose apples or (syzygium jambos). I wonder if this process could work next blooming season? Is there a specific way to store it? Dark place? Certain temperature?
In the bar I work in at a Japanese fine dining here in Australia, we use it in a riff on a Negroni with Cocchi Americano & Soju. There are some other things in it but that's a secret ;)
Wow that looks amazing, wil try to find the ingredients, I've never had umeshu, but I've seen it mentioned, there's this Californian Japanese style whisky aged in umeshu casks St George Baller Single Malt Whiskey
So, I do believe we're nearing ume season and I want to try this before I miss it. I live in California so it shouldn't be too hard. Where do you think I have the best chance to find some fresh ones?
Why not cut the fruit in 1/2? Just wondering if the “plum’ would give off more flavor if the flesh was exposed during infusion. 🤷♂️ no idea just wondering
Check out the Korean version on Maangchi 's YT channel. Use equal wight of sugar and Ume (No other liquids) In 100 days you have a great simple syrup made with only the liquid that is extracted from plums. Then use the frazzled ume plums that are leftover and add shochu for 30 days. 2 products from same batch of Ume. Different, but still good.
I suppose we could have phrased it differently. But sitting around and forgetting about it for a year isn’t particularly difficult. Takes no special skill.
Umeshu has a sweet, tart taste that could be substituted in cocktails for other stone fruit liqueurs. Otherwise just enjoy it neat, on the rocks, or with a splash of soda! How do you drink plum wine? Cheers! 🥃 😊
I recently came across and bought a bottle of Suntory Umeshu matured in Yamakazi Cask (17% ABV). What is the shelf life for Umeshu? Do I need to refrigerate it after opening??
Aaaand, a week after discovering this channel, I'm all caught up. This has been a great ride so far! In one sense, I don't belong here. I'm not a bartender; I'm not really even much of a drinker. A glass of wine every now and then. But you've shown me the art of the cocktail, and now I can't wait to learn a new skill and treat my friends to my (your) creations! My favorite place on earth is Sanibel Island, so I think I'll start off with Tiki. To the b.... I mean, to the store!
Thank you so much Aaron! Happy you like the channel. I wish you the best mixing up these drinks for you and your friends. Cheers to you! 🍹
Sounds like you're in the right place to me. Its a great pastime to pick up. You're in for a good time.
This is a sad confession… After spending the last couple months catching up on basically every episode I continue to skip this video, plum wine. In my head space I had plum wine is something very different it wasn’t till I picked up the book The Way of the Cocktail and came across a Ume Old Fashion. I became fascinated with the product Ume-shu and vowed to create it this spring. It didn’t take me too long to connect the dots and I’ve come back to watch this video. This is absolutely phenomenal and cannot wait to make my own batch (and to be totally honest I am now desperately searching for commercial versions).
Just finished making a batch with my daughter. My tree has been a bit buggy for the past two years but the harvest was good this year. Almost 3 kilos in total. Made one batch with Jim Beam and anther with “white liquor”. In my experience bourbon and brandy work well. Also rock sugar is not necessary, plain white sugar and light brown sugar work great. A touch of honey is common as well. Nice with a rock as a digestive or as a spritz with a few dashes of Angostura Bitters. Cheers!
You have your own tree!? I wish I could say the same. Love how you're trying it with different spirits and in different applications. Thanks for sharing, Kevin!
I can see it working great with brandy, in fact brandy umeshu sounds so good that if i ever have the occasion to make some myself, i'll try with brandy. Would'n't have dared attempt it without your recommendation, tho, so thanks a bunch !
@@loldebiteloldebite1607 Give it a try. Doesn't have to be great brandy either, just something that won't give you hangover. My batch with Jim Beam turned out excellent and I can't stand the stuff straight.
I made my first batch in 2016 and started drinking it in 2022. So delicious! Smoother taste as it ages. Highly recommend.
I thoroughly enjoy all the content on this outstanding channel. Thanks for this, Anders and Az. As a boy, we had Japanese neighbours who made this on occasion. I would get a sip or two. I'm looking very forward to making this and to enjoy this plum wine from all those years ago.
Thank you so much - really appreciate the comment! I hope you're able to make some umeshu, and it's as good as you remember. Cheers!
After I missed Ume season last year, I put it in my calendar and forgot about it. It's finally here! So excited to try it now. Thanks for the awesome video :)
I love Umeshu and drink it a lot, getting it from my local Asian market. So happy to see this vid! Definitely on the lookout for the ume next year to make a jar myself! Thanks for showing this! 👍🏻
I love when you’re both in the video. Great job Anders and Az
Thanks, Jack! Cheers! 🥃
I’m drooling!!! I Love Umeshu but only tried commercial stuff so far. But my favourite is rice wine based Umeshu. I used one infused with Shiso a while back. Leandro (The educated Barfly) challenged me to create a cocktail with Umeshu and that’s what I used. He could never replicate it and tell me if it was good because all he could find was Shochu based Umeshu lol
Your umeshu cocktail looks great! I love shiso too, so I imagine it was wonderful. I could see if I can find a bottle here, but I've got so much umeshu to go through now 😂 I suppose there are worse problems to have.
@@AndersErickson hahaha! I agree! It’s like complaining to have ONLY 10 different gins haha
At my bar we actually serve a Mezcal Negroni variation with Umeshu, Cocchi Rossa, and grapefruit oils. It's my favorite from the cocktail menu. I have to send you guys a pic of the Umeshu we use. I bet it would be much better with the one you guys made! Sounds awesome
That sounds incredible - love the idea with that! I'll definitely give it give it a try. Thanks, Gabe! 🥃
I'm so happy to see this guy made 4k subs in the last 2 days. Well deserved!
Great video! Found you via the algorithm. So glad! Been binge watching your videos and you 2 may be the most charming people on youtube at the moment! Keep up the awesome stuff!
Thank you so much! Happy you're enjoying the channel - cheers!
I got into making cocktails at home a bit while I was living in Japan, and as I'm sure Az can attest, some ingredients are very expensive over there. Specifically, limes. So, around Cinco de Mayo time, I was thinking of alternative ways to make a margarita, and I settled on something I coined the "Margarita Japonesa," which is exactly what it sounds like, subbing yuzu juice for lime, and in place of the cointreau/triple sec, I used a 3 year umeshu (any standard umeshu should work, though, presuming it's got enough sweetness to balance the bitter acidity from the yuzu). Still used tequila and agave syrup, and the ratios were the same as the margarita in Meehan's Bartender guide. I don't like to brag, but it's quite tasty, if I say so myself!
This sounds wonderful! Clever substitutions - I’d like to give it a try. Thanks, Tyler!
@@AndersErickson If you try it, I'd love to hear what you think!
Because of this video, I have purchased Choya and I LOVE IT!!!! Will definitely be hunting for fresh ume this month!!!!!!!
just stumbled over your channel and your videos are great i love doing these infused diy spirits. In germany we have Rumtopf (rum pot) it s basically fruits stored in a pot filled with rum and sugar. you add the fruits when they are in season and continue to add the next fruits which are in season till fall then u can enjoy it in the winter.
i can also recommend to infuse young spruce shoots in a neutral spirit (u can do it with sugar or without)
I live in HK and we get ume every year at this time so I’ve been making it for about 4 years now. I use gin instead of sochu and it works really well!
Me and my girlfriend really want to go to Japan. If I'm ever there, I will try this for sure!
I hope you do - I imagine you'd love it! We hope to get back there soon too. Thanks, Sašo!
I live here! It's pretty good.
Thank you, Anders and Az. This looks really good! I'm anxious to try...NEXT year, if I can find the umes. Here in Virginia there aren't any green apricots either, so I'll have to count on Whole Foods (?) or mail order. I love mixing up spirited potions like this, watching and waiting for them to develop. It was nice to hear a little bit about Az, too. You're both charming.
We're coming up on St. Jean Baptiste Day, June 24th, when you're supposed to pick green walnuts for vin de noix, nut wine, also not true wine. I made some once, and wasn't crazy about it, though it was interesting. Umeshu sounds better.
Cheers!
Thank you, Patressa! I hope you're able to make some umeshu next year - I'm sure you'll love it. I really want to try this vin de noix! Cheers to you!
If you were unable to find it last year, maybe this will help in your quest this year: green plums are wildly popular in the springtime in the Middle East as a snack that you eat taking small bites and sprinkling the flesh with salt. In the springtime you may very well find them at a Middle Eastern grocer. I know that Northern Virginia in particular is home to a large Iranian community and has a handful of Iranian markets that would start carrying "gojeh sabz," as it's called in Farsi, right about now. That being said, I know NoVa is also home to a good number of H Marts, which would likely also carry this as it's a staple in Korea as well. Good luck!
M definitely making this asap for next Christmas 🎄 2023… thanks OzAnders
Lawbird here in Columbus awhile back had an Aviation variation called Flight to Narita including umeshu. I found lawbird during lockdown so I got a to go version and dropped a choya plum in as garnish.
Amazing!!! Catching up on some old videos. I live in Taiwan so it'll be easy to get some ume to try this next spring. Kampai 🎉🎉!!
I tasted Choya umeshu at a Japanese restaurant some year ago, and I loved it. Recently I found a Choya Umeshu bottle here in Milan (Italy), and I started trying to make a cocktail with whiskey and Umeshu, a kind of twist on Manhattan. I’m struggling to find the right balance but I think they can match well
I have never heard of this put sounds amazing. Love trying new things like this.
Definitely worth trying - so easy to drink! Cheers, Carl!
Great video you two. It was great to see both of you bringing this information together. Next year you two should celebrate the Cherry Blossom Festival with a creation.
Thanks, David! That’s a great idea - cheers!
you reminded me! thank you!
Need to make some walnut brandy - same thing only with unripened walnuts. turns black af but it's amazing for stomack.
btw i decided to look up umeshu since i saw it in a very lovely manga called Hiraysumi. so thank you for explaining what it is!
My Greek grandmother used to do something similar but with apricot pits infused in vodka. I also remember her putting the jar in the sun daily to "cook"
This is called Maesil in South Korea, and it is absolutely delicious. I was thinking of making a cocktail that uses it in an homage to the 1934 Donn Beach Zombie along with some Sikhye (Sweet Korean Rice Beverage) and Yuzu juice. I call it the Train to Busan.
This sounds wonderful! Cheers, David!
I love the name. Very clever... zombie movie. Sikhye is my favourite Korean non-alcoholic beverage, so I might just try that out.
I tried an umeshu float over a gin and ginger ale. It was a little sweet so I added a couple of dashes of bitters. Perfect!
Lucky enough, we live close to that Mitsuwa! We’ll be making some Umeshu soon! Thanks!
way, way, WAY late finding this video, but i've made this! totally agree that it's well worth the effort and patience. it's delicious!
Excellent planning for this video. Love it.
Thanks, Georgi - Cheers!
Yea, I love umeshu. I always wonder how can I create this in the most organic way. Now I can. Thanks Anders.
YES! I was just thinking about this the other week and how I wanted to do it. I gotta try this now!
That one year investment has me a bit hesitant, but I'd love to try this.
Cloudy umeshu sounds lovely
And another great video :) This looks so tasty. We want to try at home! Cheers guys.
Mate just found your channel, fantastic stuff, loving it! Keep it up champion
What a fun video, great teamwork! I've seen this at the store, I'm going to give it a try!!
My mother, god rest her soul, used to make umeshu every year. There's still one bottle left, which I'll drink some day.
Double thumbs-up on the rarity thing. I was in California during ume season this year, and Marukai had them for about six hours before they were gone (I went back for more, but no joy). Brought them home in my suitcase and now the jar is in the basement.
For anyone far from a Mitsuwa/Marukai/Nijiya or who can't find Japanese rock sugar, "Indian sugar" (smaller lumps, sold in every Indian market) works just fine. Green apricots are indeed a good substitute, but I've also used green peaches from old pathetic peach trees (like, the tree's last gasp of fruit in its productive life).
Love the green peaches idea! Thank you for sharing, Meg - cheers to you and your umeshu!
Never had this but love umeboshi (especially if you can find a Japanese spot that makes an Umeshiso roll **salivating**) so now I'm going to need to try this recipe. Appreciate the fun video and insight into Japanese culture!
Thanks, Steven! I love umeboshi too - I'm guessing you'll like umeshu!
This is amazing. Never made this, but seems like my kind of thing. I let my cherry bounce soak for a year, and its almost time to get those out! Might be too late for me to find Ume, but i might go look. Thanks!
I hope you can find some ume - you'll probably have better luck where you are. I'm curious about your cherry bounce - I'm thinking of making a batch this year. Cheers!
@@AndersErickson I got a few videos on the subject of bounce. Just about cherry season, so probable tie for another one.
All love you guys 🙌🏼😘
Very nice introduction of Umeshu! Great job, both guys! Azusa, you're right. I don't remember how old my Umeshu is, lol. But I'm enjoying it before meal.
It was the most delicious Umeshu I'd ever tasted!
Loving the recipe and the growth of the channel! 20k around the corner 👍
Thank you so much! I appreciate your support - cheers to you! 🥃
learning a lot about cocktails from you, Kanpai from Japan!
Kanpai! 🇯🇵
This is so exciting to see!! I can't wait to eventually try this myself! After a crazy 2 weeks, this is exactly what I needed to watch. I have only had a local Umeshu cocktail, once, here at home. It was in a cocktail that droned out the Umeshu slightly, which was disappointing. It needed playing with. It was 2 ounces of a more floral forward gin, 1 ounce of Umeshu, 1 ounce of lavender soda, and there was a lavender and sugar rim on the glass - it was too sweet. The garnish was made with a black plum. I drank Umeshu on its own in Japan, when I travelled there, on two trips. It was so amazing!! But I would really love to be able to make it myself. I don't know if I have missed the season yet. I can check locally with a local Japanese market but I think I have. So it might have to wait until next year! This was such a treat to see. What a great idea. It sounds like the homemade Umeshu that you had, in Japan, was so delicious, especially if aged for 3 years!! Fabulous video!! Thanks to you both!!
Thanks, Christine! I hope your 2 weeks were a good kind of crazy. I'm so intrigued by this cocktail you had! It does sound sweet, but I like the flavors involved. I hope you're able to still get some ume and try making your own Umeshu! It's such a treat - and you're right, the Umeshu we had in Japan was the best I'd ever tasted!
The Arlington Heights Mitsuwa! that's my favorite grocery store. Might have to try making this...
Definitely a great spot! Highly recommend giving this a shot. Cheers!
Great so just to check when you say cool dark place, what's the temperature recommended because in US even the summers are not as hot as Asia especially Singapore which is both hot and high humidity...I am referring to humidity ranging between 85% to 90%, meaning it can cause bacteria and fungus very easily.
This also leads to another question on how do you quality proof ensuring it is suitable to drink. Yes I understand you have used the proofed liquor but still the original strength of the liquor has changed after the further fermentation thru ripening of the fruit.
Appreciate your response.
Just found ume at my local H-Mart this week. I went with a handle of Don Q Cristal for the spirit base instead of the shochu you used. I'll see how it is in a year.
Super cool. Thank you for sharing this. :)
Would love to make my own! Just made a highball with 1oz rye, 1oz umeshu (I used choyo), .25 oz ginger liq. (Canton) And topped off with soda water. Turned out great and really highlights the flavor of the ume:)
I'm very new to this channel but have been watching nonstop! I'll admit I thought she was from Canada based on her accent from videos ive seen (Oz?) In, not Japan 😅 loved this video ty both!
Japan is amazing! Can't wait to go back there again. Need to make this.
i agree completely! Cheers, Johan!
Ah cool, just found this. Similar to making sloe gin, will have to try this assuming can find some ume in the UK.
MaeSil Ju here in Korea. Love it. If you go into a convenience store you can buy 5 or 6 kinds. Homebrew is amazing!!!
Definitely curious about trying this. Need to find some online or something to try out
Alcohol prices in Japan can be significantly less than in the Americas and Europe - but ouch, $100 to make umeshū.. Select grocers sell “kits” (everything you need presented in one area) and it was great to see your reveal - that big red-handled jar is the ubiquitous “that’s umeshū” setup 👌. I’ve made this a few times, always delicious, but your mention of substituting apricots is a great idea, what else could be used? I grew up in the Midwest, what about adding a few crab apples, or another “shouldn’t eat that” fruit to compliment the plum? Or, adding cherry blossom petals (common in traditional deserts) in a herbal infusion/tea bag? Thanks for the video, Anders and Az!
I haven't tried a crab apple infusion, but I'm sure it'd be good! Love the cherry blossom idea too!
Cant wait to make/try this. But anyone have a recipe using this for a cocktail?
Nice video, I will try with Mirabelle and Quetsches plum from East of France
First heard of Umeshu on JF's channel. Looking forward to giving this a try soon.
Hey Anders, hey Az! We've been watching your channel for the last three of four months but it's only today that we ran into this lovely one video!
My girlfriend Jane and I have our third batch of home made umeshu on the way at the moment!!! The first year we went a bit experimental and used black rock sugar thinking it would give a richer result, and the result was, expectedly, way too sweet. For the second year we went for regular rock sugar and the result was amazing. We used three 4L glass jars, with gin, vodka and whisky on each of them. We liked all of them , with their different taste profiles. You could feel the more neutral result of gin and vodka, while the whisky one showed some of its own character. All in all it was a big success. For the current one we have increased the production to six jars of 4L plus two small plastic jars of around 2L, and we have opted for a mix of rum, whisky, vodka and gin. We have also used green ume for most of it but the two small plastic jars were filled with yellow ume instead of green. We just tried it (it's been around five months) and we realized the green ume is giving up a darker umeshu, and the fruits are still crunchy, while the yellow one gives a lighter umeshu and the fruit is soft. We will keep it there for at least two or three more months then it will be impossible to stay away from it for much longer.
I got the idea from a good friend of mine from Tokyo, and also my girlfriend, who is from Taiwan, had been thinking about it when I told her.
We both live in Shanghai, China, and we get the green ume from the tropical region of Yunnan, in southwest China, while the yellow one came from the southern Chinese region of Fujian.
We love to drink it on the rocks, but I have also enjoyed it built on the rocks with equal parts of rye whiskey, as well as oscillating their ratios to 1:1,5 on both sides. Umeshu itself is already such a well rounded drink, with its great balance of tartness and sweetness, that I feel you just need to pair it with a good spicy overproof rye like rittenhouse or knob creek to create a complex and perfect cocktail.
Thanks for the videos, guys, and keep it up!
Thank you so much, Borja! Love hearing about you experimenting with Umeshu! I've never worked with black rock sugar, but you've got me curious - also great call on the overproof rye. Cheers!
I made some many years ago and haven’t seen ume since -until 2 weeks ago when I saw and decided against getting some, and now I’m regretting that!
Oh no! Hopefully next year 🤞
Early May? That’s pretty soon. I’ll have to look for this fruit.
I worked in a Japanese restaurant for 10 years, Choya was one of many gems I took away from that experience. Still have 2 bottles at home. Glad to see it's so easy to make, I'm in Seattle so I bet Uwajimaya Asian market carries Ume. What's the season for them imported in the US?
Edit: SP
Easy to make, even easier to drink 😂 The season here in the U.S. is usually early to mid-May, but it was late this year. I read that the season in Japan is typically sometime in June. Cheers, Lee!
@@AndersErickson thanks for taking the time to reply! Cheers y'all!
Thanks Anders for the tips I was able to come up with some recipes I was able to come up with a cherry mojito and others
Excellent! Nicely done, Nathan!
@@AndersErickson thanks cheers🥂
Home made umesumhu is the best. Best cocktail is to add Lindeman Apple, a Belgian lambic beer. Please spred this 🥂💞
I have recently discovered your videos and I love them. Informative and entertaining , the two of you are really cute
Thank you so much, Caroline! I'm happy you're enjoying the content. Cheers to you!
Wish
they'd open a Mitsuwa, full size, Japanese grocery up here in Canada.
What if you slowly bake the 1 year soaked Ume to soften for consumption?
Amazing, Anders! I was just getting into umeshu this spring, so mine won't be ready until next year. Awesome to get more info and history from Az. Best show yet!
Thanks, Nik! Appreciate that. I love that you've got your own batch going! Cheers, my friend!
Nice channel, love the content!
Seems to me like you could probably use this technique with other similar stone fruits. I’m curious now.
Sloe gin
Definitely - and this is such an easy template to follow. Cheers, Vino!
Super interesting! I'm in Vancouver so if I ever had a chance at finding Ume, it's here!
Absolutely - it'd be easier than here in Chicago! I hope you're able to give it a try, Trevor - so good. Cheers!
@@AndersErickson thank you, look forward to it, cheers!
my guy's def the sub in the relationship 😂
i do a cocktail - vodka, dry saké and umeshu (equal) big slice of ginger. lovely but i’m sure could be improved...
Why add the vodka?
@@MrWhangdoodles seems to tone down the other two. maybe i should make ginger vodka and avoid ‘not having any ginger’ type disasters... (but yes i asked myself that writing the comment. i think i was trying to make a Vmartini variant the first time and it just stuck?)
@@fujitasummers Oooh, do you infuse the vodka with ginger?
@@MrWhangdoodles not so far but I have to now I think!
@@fujitasummers Maybe try adding a bit of ginger beer first, before doing an infusion.
I find store bought umeshu tends to be too sweet for me, but a splash of rum over top does absolute winders! Highly recommend
Would you do other drinks like sake mix drinks by chance? I would love to see that. I have become a big fan of your tips and recipes to make drinks.
I have plum trees in my garden. Obviously not the same thing, but curious if you think a similar ingredient ratio would work. Or maybe not because the skin on western plums are much thinner. Let me know what you think.
When I was a kid, Dad used to make blood plum brandy. Equal weight of sugar and fruit. Stir sugar into brandy to dissolve, pour over washed fruit that is already in the sterilised jar and pop the lid on. He stored them under the house. When my parents went out, or I was playing outside while they were inside, I used to sneak under the house with a dessert spoon and tuck into the sweet juicy nectar found within those jars. He hid them better after he caught on and so I'd only get some if he brought a jar inside. Then one day they were gone! He said he forgot which stump under the house he buried it beside. Many more years later I brought it up again, having a chuckle, and he smirked at me and told me he got selfish one day and stopped sharing it with anyone but Mum. Cheeky bugger haha
I love this story - thank you for sharing! Cheers to both you and your dad! 🥃
Hey Anders! Just started watching your channel and love it! Have you ever had/made a Nordic Summer? Delicious, and the Linje Aquavit (if you use that distiller) has such an interesting history!
Thanks, Ian! I haven't made one yet, but I'm curious - and I'll look for Linje Aquavit. Cheers!
I have never tried Umeshu and I am curious how does it taste like. Amazing episode as always guys! It's nice to watch you making some homemade stuff together.
P.s. when you will finish this batch of umeshu, send me some ume pits so I can make some syrup out of it 😆
Thanks, Kevin! I'd feel pretty bad just sending you the pits and not the umeshu. I am curious about the syrup though 🤔 Cheers, my friend!
❤did u test the alcohol
And here I was... just wondering if you knew of cocktails to make from rose apples or (syzygium jambos). I wonder if this process could work next blooming season? Is there a specific way to store it? Dark place? Certain temperature?
Mitsuwa!!! 三和!!! My wife and I went there a couple weeks ago.
do you think you could use unripe plums instead? got a warwick drooping plum tree.
In the bar I work in at a Japanese fine dining here in Australia, we use it in a riff on a Negroni with Cocchi Americano & Soju. There are some other things in it but that's a secret ;)
I respect the secret. I'm sure it's a wonderful cocktail! Cheers!
Thank you
Can I top up more alcohol and sugar after drinking some umeshu?
Wow that looks amazing, wil try to find the ingredients, I've never had umeshu, but I've seen it mentioned, there's this Californian Japanese style whisky aged in umeshu casks St George Baller Single Malt Whiskey
So, I do believe we're nearing ume season and I want to try this before I miss it. I live in California so it shouldn't be too hard. Where do you think I have the best chance to find some fresh ones?
Also, when do you start looking.
Why not cut the fruit in 1/2? Just wondering if the “plum’ would give off more flavor if the flesh was exposed during infusion. 🤷♂️ no idea just wondering
I uses the choya bottle as a hydro flask
Brilliant repurposing 👍
Check out the Korean version on Maangchi 's YT channel. Use equal wight of sugar and Ume (No other liquids) In 100 days you have a great simple syrup made with only the liquid that is extracted from plums. Then use the frazzled ume plums that are leftover and add shochu for 30 days. 2 products from same batch of Ume. Different, but still good.
would it be possible to make this recipe with a pure white licquor that has 95% alcohol, but ADD about 50% of water to delute it?
The only thing I don’t from Umeshu is waiting for A YEAR to drink it 😭
I’ve used vodka and a bunch of different fruits. I run my vodka through a Brita water filter to give it a cleaner taste.
Go a bottle or two so delicious.
Nice! Cheers, Stephane!
Are you and your partner also sake experts? I would love some sake videos from you. This was a great video
Love the idea of exploring sake. Good to know there's some interest - thanks, Jacob!
Great idea! That's one spirit I'd love to see covered as well
"It's really easy!"
"It takes a year"
You keeep using that word....I don't think it means what you think it means....
I suppose we could have phrased it differently. But sitting around and forgetting about it for a year isn’t particularly difficult. Takes no special skill.
What camera do you use? Could you do a video on your camera setup? thanks.
That's a good idea - we shoot on two cameras. A Canon 5D Mark IV and an 80D with a macro lens 📷 🎥
i like peaches with my moonshine too!