Jul 09 2026
Restaurants›Tattu London›Akashi-tai Umeshu Recipe

Akashi-tai Umeshu Recipe

Inspired by Tattu London
Time10m
Serves10

Make Akashi-tai Umeshu Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

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.

Base Ingredients

Optional Ingredients

Method

Preparation of Umeshu

  1. 1

    Wash and Prepare Ume

    Thoroughly wash the ume plums under running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel.

  2. 2

    Sterilize the Jar

    Choose a clean glass jar with a tight-fitting lid. Sterilize the jar by boiling it in water for 10 minutes, then let it cool completely.

  3. 3

    Layering Ingredients

    In the sterilized jar, start by placing a layer of ume plums at the bottom. Follow this by adding a layer of sugar, and continue layering until all ume and sugar are used.

  4. 4

    Add Shochu

    Once all the ume and sugar are layered in the jar, pour the shochu over the layers, ensuring that the plums and sugar are fully submerged.

  5. 5

    Seal and Store

    Seal the jar tightly with its lid and store it in a cool, dark place. Let it infuse for at least 6 months, shaking the jar gently every few weeks to help dissolve the sugar.

Serving Suggestions

  1. 6

    Prepare for Serving

    After at least 6 months of infusion, your umeshu is ready to serve. You can strain the liquid to remove the ume or serve it with the plums.

  2. 7

    Mixing with Mint and Soda (Optional)

    For a refreshing drink, serve the umeshu over ice with a few mint leaves and top it with soda water. Adjust sweetness by adding more umeshu to taste.

More from Tattu London