It's Time to Make UME-SHU - Japanese Plum Wine and UME Anything

 I was gifted with fresh UME - Japanese Plum.  They emit such a sweet aroma in the air that you would want to trace where it is coming from if you didn't know a boxful of beautiful plums are in the area.

The plum ripens real quick, too.  Whether they are placed in the refrigerator or not, the bag of green plums turned pink and orangish color while I was getting ingredients together to make plum wine.

 

It's challenging to find the 35% alcohol by volume - TAKARA SHOCHU.  I found 25%  alcohol by volume YOKAICHI MUGI (Barley) HONKAKU SHOCHU.  I don't think it will cut it, but I thought I will give it a try as my plums are ripening by the moment.  After buying 4 bottles of it, I found 1 bottle of SHOCHU with 35% alcohol.  Then, I had to look for the rock sugar.  Went here, went there, no luck.  Finally found it and bought bags.  Got the plums all cleaned - peck off the ends.

After thoroughly sterilizing mason jars and lids, embed the bottom of the jar with a layer of rock sugar, then, plum. Repeat until the entire jar is filled.

As you can see these are ripened.  Good to make UMEBOSHI - pickled plum.

Regardless, I picked all ed the rather green ones and made them into Plum wine.

 

Made two jars of plum wine.

The other ripened ones, I decided to add equal amount of rock sugar and Kosher Salt and or coarse Sea Salt and pickled them for a week.  Then air dried under the sun to make dried plum candy.

After a week, the sugar and salt dissolved naturally.   It's time to sun dry them.

Cover them with picnic food umbrella to protect them from bugs and dusts.

After a couple of days, place them in a jar.  Enjoy them during the hike or after an aerobic workout.