Choya Plum Wine Recipe

Time10m

Serves10

Make Choya Plum Wine Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Plums
Wash the Japanese ume plums thoroughly under running water to remove any dirt or impurities. Pat them dry with a clean towel.
2
Sterilize the Jar
Select a large glass jar (at least 2 liters in capacity) and sterilize it by boiling it in water for 10 minutes. Let it cool completely before use.
3
Layer the Ingredients
In the sterilized jar, add half of the washed ume plums. Sprinkle half of the rock sugar over the plums. Repeat the layering with the remaining plums and rock sugar.
4
Add the Shochu
Pour the shochu (or vodka) over the layered plums and rock sugar in the jar, ensuring all the ingredients are submerged in the alcohol.
5
Seal and Store
Seal the jar tightly with a lid and place it in a cool, dark place for at least 6 months. Shake the jar gently every few weeks to help dissolve the sugar.
6
Final Touch
After 6 months, you can taste the plum wine. If it is to your liking, strain the liquid into bottles, discarding the plums. The wine can be stored for up to 1 year.
7
Serve
Choya Plum Wine can be served chilled, on the rocks, or used as a cocktail ingredient. Enjoy responsibly!