Choya Umeshu Recipe

Select and clean ume

Choose firm, unripe green ume plums without bruises or soft spots. Discard any damaged fruit. Rinse the plums under cold running water to remove dirt.

Dry and remove stems

Pat the plums dry with a clean cloth or paper towel. Using your fingers or a small paring knife, remove the small stem remnants from each plum without piercing the skin more than necessary.

Optional: prick or slightly crush

If you prefer a quicker extraction and a slightly more bitter/complex ume flavor, prick each plum once with a toothpick or lightly score them with a knife. Traditional Choya typically leaves plums intact; do not over-crush.

Sterilize the glass jar and utensils by washing in hot soapy water and rinsing, then pour boiling water into the jar to warm and sanitize. Let water drain and air-dry or dry with a very clean towel.

Place a layer (about one third) of ume at the bottom of the jar. Add a layer of rock sugar (approx. one third of the sugar). Repeat layering ume and sugar until both are used. The fruit and sugar should fit comfortably leaving at least 5–10 cm of headspace.

Using a funnel if helpful, pour the shochu (or neutral spirit) into the jar until the plums are fully submerged and there’s about 3–5 cm of headspace. Ensure all fruit is covered to avoid spoilage.

Wipe the rim of the jar clean, seal tightly with the lid, and label the jar with the start date.

Store the jar in a cool, dark place at stable room temperature (15–25°C). Avoid direct sunlight and temperature fluctuations.

For the first month: gently invert or swirl the jar once or twice a week to help dissolve sugar and distribute flavors. Do not shake vigorously.

After one month: reduce agitation to once every two weeks. Over the first 3 months you’ll see the sugar mostly dissolved and the liquid turning golden to amber.

Aging schedule: For a drinkable ume liqueur, age for at least 6 months; for a deeper, more mellow Choya-style flavor, age 12 months or longer. Traditional Choya ages 3 years for premium clarity and depth.

Taste occasionally through the first year. If you want it sweeter, dissolve extra sugar in a little warmed shochu and add to the jar; if too sweet, dilute with neutral spirit to adjust alcohol and flavor.

When the liqueur has reached your desired flavor and color, remove plums with a slotted spoon or strain the liquid through a fine sieve or muslin into a clean container. You may press the plums gently to extract additional liquid if desired, but pressing will add more bitterness and cloudiness.

Decant the liqueur into clean bottles using a funnel. Seal bottles and label with date. Store in a cool, dark place.

Serve chilled, on the rocks, with soda (ume soda), or use in cocktails. Refrigerate after opening; the sugar and alcohol will preserve it for many months.