Umeshu (梅酒) is often called Plum wine but I think it is more like a sweet-sour cordial liqueur. For me, making Umeshu is a seasonal event in June. Fresh green ume plums are sold only in this early summer season, so when I find them in a supermarket, I won’t miss them. As it’s so easy to make, many families in Japan enjoy making umeshu with their own recipes. White liquor or Shochu is typically used, but some use brandy, whiskey, or Japanese sake (rice wine). As I don’t like a too sweet taste, I use less sugar. Furthermore, you can change not only the amount of sugar but also the type of sugar to give them different kind of sweetness. We bring homemade umeshu together and enjoy various kinds of tastes with friends. Oh, I also have to mention