Homemade UmeshuMonday, 15 June 2009
Normally Umeshu is made with shochu or sake, but I love using brandy. This is my third year of making "brandy umeshu" - it's the best!
After about 10 hours, rock sugar start to melt and it looks like this.
And after a year (of waiting and tasting), this! Look how they've gone so smaller and wrinkly, all the good stuff has come out. They don't really look so beautiful now... I probably should have taken the ume out sooner but anyway.
They say you can start drinking it after 3 months, but I wait at least for 6 months. When it's over a year old, it gets really good :) I always try to keep them for years but it's hard to resist and my 3-year-old umeshu is almost gone.... Can't wait till December to try my new umeshu now!!!Check Umeshu on Wikipedia, and here is a really good all-you-need-to-know-about-umeshu post.