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The manufacturing process begins with the fermentation of pulp, mixed with neutral alcohol and sugar is left to brew for several weeks. Later the juice is extracted and blended with a high-grade spirit which is then distilled under low-pressure to harness its fresh, rich-tasting flavour. The steps to make Damson Plum Liqueur are simple. I start by washing and removing the pits from the plums, placing them in a clean, sterilized glass jar. (Learn more about the Damson Plum) It all depends on what you like or what you have on hand. But make sure you don't use wine, cider, or beer, those are not a spirit or distilled alcohol - which is needed to make a liqueur. The plums used in Umeshu are Nanko plums, Oshuku, Bungo, Ryuga-koume, Rinshu, Gyokuei, and Umesato. Locals believed that unripe plums are better than ripe plums that turn yellow, but you can get a unique aroma even if you use ripe plums. What is Ume? Hours Open:
As you may have guessed. This is a recipe that is great to switch up to pretty much any fruit, any sweetener, and any distilled spirit. You have to use these tart and sour green plums to make the plum wine and not any other types of plums you see in the store. Both Japanese and Korean grocery stores sell these plums during this season, so keep an eye on these plums around early to mid-May. The recommended daily intake of plum wine should be one glass. According to the Ministry of Health, Labor, and Welfare’s “Health Japan 21” campaign, 20 grams of pure alcohol is considered to be a reasonable level of drinking. This is said to be equivalent to 180 millilitres of 13% alcohol-containing plum wine. Those who are sensitive to alcohol should, of course, reduce it a little more.It is quite different from this homemade plum liqueur. It is a brandy and not a sweet liqueur as we are making here. Which also explains the different levels of alcohol in the two.
Taste notes: Smooth and fruity in taste, this sophisticated drink is very soft, yet rich with cherry flavour. The perfectly balanced bittersweet spiciness is a result of tart grapefruit peel and slightly bitter gentian. Crème de Cassis de Dijon is the oldest drink within Gabriel Boudier’s range and one of the most known. Made by the brand since 1874, the authentic flavour liqueur is produced using only the highest quality natural ingredients, with no added colourings or preservatives. Taste notes: A sweet and sour palate of fruits, orange zest and hints of tea, opens into a light, subtle sweet lychee flavour. The fruity aroma in this blend, intertwined with the fragrant floral notes of rose, finishes with a freshness of citruses and a gentle aroma of tea. Summary The cane sugar and 2-year-old brandy from the cognac region in France are added to the concentrate, along with the green food colouring, to give the liqueur this unique, electric colour, matching the flesh of muskmelon.
For this particular plum liqueur, I'm keeping the plums the star of the show but I'm providing some ideas for you under the section Expert tips. The most common and most versatile base alcohol is vodka. This is because it is flavorless - or rather neutral in taste - and other ingredients can shine instead. From mid-May to early June, it’s ume (Japanese plum) season here in California. During this short period of time when fresh ume is available, the Japanese make plum wine, or what we call Umeshu (梅酒) with still unripe and green plums. Taste notes: Clean, candy-sweet melon flavour, but very smooth and well balanced. Pleasantly fragrant with melon flesh and the crispiness of the green apple, the liqueur gives a subtle dry finish.
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