How to make homemade Umeshu (Japanese plum wine)

Hi there. It’s Mr. Wada back on duty. I would like to introduce how to make homemade umeshu. I often drink it (mixed with sparkling water). It tastes great especially in summer. So I thought it would be cool to make my own umeshu this year. It would be a lot more amount and cheaper than buying one. Here is how I did.

How to make homemade Umeshu (Japanese plum wine)

When to prepare?

May to June is a good time to start preparation. Stuff for making umeshu is available at supermarkets at the time of the year.


  • jar (s)
  • ume/plums: 1kg
  • crystal sugar: 500g – 1Kg
  • liquor: 1.8L


If plums are still green, soak them in water for 2-4 hrs.


After wiping to dry them, remove stems and dirt from heads (if necessary). Tooth picks or needles would help for plucking. It’s hassle but a important part for the taste.


Sanitize a jar and a cover by running boiling water through and let them dry. Warming the jar up by hot water beforehand may prevent breaking/cracking glass from happening.


Make layers of plums and crystal sugar.


Pour liquor in.


Close the jar and store it in a cool place. Shake and mix the jar (don’t open!) once a week. Crystal sugar will dissolve slowly and extract from ume/plums will be out through months. It may be good to go after 6 months (3 months would be OK as well but the longer is better). Remove plums after a year to avoid bitterness transferred from plums.

I will update as it gets ready. Heh. So excited.


Let’s call it a day.



How do you find it? Why don’t you try to make homemade umeshu as well?

See you around!

Mr Wada

We enjoy trying new cafes on the weekend and any fun stuff! If you got any question, please feel free to contact us through the comment form or the contact page!

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