Homemade plum wine
In recent years, every year in early summer, I buy a few kilos of plums to make plum wine and plum dew. The method of making plum wine is very simple. The plums are washed, put into a jar with rock sugar layer by layer, pour in the wine, seal and steep.
In the past two years, it has become very popular to make plum wine with low strength sake and high strength foreign wine, and it can be consumed in just a few months. I prefer to use white wine at about 40°C and keep it for a year or two.
Umejiru is similar to plum wine. A layer of plums and a layer of rock sugar are placed in a clean bottle and sealed, but no wine is added. It is suitable for young and old people.
It should be mixed with water like honey. On a hot summer day, scoop a few spoonfuls into a glass with ice and water, it’s a great drink. After drinking the wine and dew, the excess and damaged plums can be boiled with sugar to make plum jam. Making plum jam, plum wine, and plum dew has another meaning beyond the ordinary appetite, which is to create a real connection through experience. When I washed the plums, I smelled their strong aroma and heard the sound of “gurgling” when I turned them. When I drink plum wine or plum dew, I feel its strong sourness. It is how the neutralization of sugar and the effect of time gradually make it twist and move.
