Umeshu Making 2011
Tuesday, 5 July 2011
If you have been following my blog for over a year (or even from 2 years ago!?) you may remember my annual umeshu makings - the homemade plum wine. If not, this is what I do every year at the beginning of Summer, in early June when the Japanese fresh plums become available (they are only available at this time of year). The smell of the fresh green plums are so lovely, every year as I go through this habit of making my own umeshu I feel the summer coming so close. I'm looking forward to December when I can finally start drinking it, but to tell you the truth it's best start drinking after one year, if I can wait that long that is though!
Happy July to you all!!
i would love to try! :D
ReplyDeletedurians are only available during july here in malaysia too ;)
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THIS LOOKS GOOD !
ReplyDeleteI think it's great that you have this summer tradition of making umeshu.
ReplyDeletewhat are those opaque crystal-like things you add to the jar? sugar?
I love umeshu on the rocks so I doubt I could wait until the following year before taking a sip!
That looks so delicious! Umeshu is quite popular in Shanghai. Maybe I'll try making my own this year!
ReplyDeleteIt's very tempting to want to live in a country with colder climate. You get to experience the change of seasons. At least that sounds fun to me, and planting vegetables and stuff. It's way too hot over here in singapore. All I want to do is get the fan blowing in my face while I drink ice tea.. haha
ReplyDeleteOh yes I absolutely love the taste of umeshu btw. I hope yours turns out great so you can sip on a cold one during the hot summer season ((: I like your photos too.
ReplyDeletewhat gorgeous green plums, lovely photos :)
ReplyDeletehappy july hikisan!!
ReplyDeletei would love to have tried your umeshu!
it looks great!!!
How wonderful cooking pictures!
ReplyDeleteWhat are those opaque crystal-like things you add to the jar? sugar?
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What are those opaque crystal-like things you add to the jar? sugar?
ReplyDelete