🍶 How to Make Japanese Plum Wine (Umeshu) & Plum Syrup – With Sacred Shrine Plums!

Living in Japan means embracing the seasons — and early summer brings one of the most beloved traditions of all: making umeshu (梅酒), or Japanese plum wine. This year, I took it to a whole new level by picking ume plums from a local shrine with my friend Noriko, and turning them into three delicious kinds of umeshu, plus a beautiful non-alcoholic plum syrup.

Want to see how it's done? Watch the full video here:
👉 Watch on YouTube: I Made Japanese Plum Wine with Holy Shrine Plums
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🍟 What is Umeshu?

Umeshu (pronounced "oo-meh-shoo") is a traditional Japanese liqueur made by steeping unripe green plums (ume) with rock sugar and a strong spirit, usually shochu or white liquor. The result is a sweet, fragrant, and slightly tart drink enjoyed chilled, on the rocks, or mixed with soda.

Historically, umeshu dates back over 1,000 years, with early mentions in Heian-period texts. While it was initially consumed for its medicinal benefits, umeshu grew in popularity during the Edo period as a household staple, made at home by families each summer to preserve the short-lived ume season.

🍏 Why Make Umeshu at Home?

Making umeshu is a beloved Japanese tradition, typically done in early June, when green, unripe ume plums are at their peak. It’s easy to do at home, requires just a few ingredients, and the result is a sweet, aromatic, and deeply nostalgic drink that can last for years.

In Japan, many families have their own secret recipes — some passed down for generations. But you don’t need to be a pro to get started. In fact, I’ll show you just how easy it is!

🛒 What You’ll Need

You can find everything for umeshu in Japanese supermarkets around plum season or maybe your local supermarket where you live:

• Fresh green ume plums (青梅)

• Rock sugar (氷砂糖)

• White liquor (ホワイトリカー) – must be at least 20% alcohol 35% is best. You can also change the flavour like I did by using Brandy

• Large glass jars (sterilized)

For the non-alcoholic syrup:

• Same ume plums

• Rock sugar

• Patience 😊

🍶 Traditional Japanese Umeshu Recipe

✨ Ingredients:

• 1kg green ume plums

• 500g–1kg rock sugar (adjust to taste)

• 1.8L white liquor (or any neutral spirit 20% ABV or higher)

📜 Instructions:

1. Wash the plums and remove the stems with a toothpick. Dry completely.

2. Sterilize your jar with boiling water and let it dry.

3. Layer the plums and rock sugar in the jar.

4. Pour in the white liquor until plums are fully covered.

5. Seal the jar and store in a cool, dark place.

6. Let it steep for at least 3 months (6 months+ for full flavor).

7. Strain, bottle, and enjoy chilled!

You can get creative by adding things like yuzu peel, shiso, or black sugar for different flavor profiles — like I did in my video!

🍿 Japanese Ume Syrup (Non-Alcoholic)

Perfect for kids, or anyone avoiding alcohol — this syrup is just as delicious!

✨ Ingredients:

• 1kg green ume plums

• 1kg rock sugar

📜 Instructions:

1. Wash and dry plums. Remove stems.

2. Layer plums and rock sugar in a sterilized jar.

3. Leave in a cool place for 7–14 days, gently shaking the jar daily.

4. Once the sugar is fully dissolved, strain the liquid and bottle.

5. Keep in the fridge and use within 1–2 months.

🔹 Mix with cold water, soda water, or even drizzle over yogurt or pancakes!

📊 Tip: Want It to Last Longer?

You can boil the syrup to preserve it longer:

1. After straining, pour the syrup into a clean saucepan.

2. Gently bring to a boil and simmer for 2–3 minutes, skimming any foam.

3. Let cool slightly and pour into sterilized bottles while still hot.

4. Seal tightly. Store in a cool place.

⭐ Boiled syrup lasts 3–6 months unopened and 1–2 months refrigerated after opening.

🙏 Sacred Plums from a Shrine? Yes, Really!

This year’s ume weren’t just special — they were sacred. I joined my friend Noriko to pick plums that had fallen naturally from the tree at our local shrine. In Japan, shrines are seen as spiritual spaces, and anything grown there is considered to carry blessings.

It felt incredibly meaningful to use these special plums for something I’d sip and share all year round.

🎮 Watch the Full Experience on YouTube

You’ll see: 🔹 Plum picking at the shrine
🔹 A shopping trip for all the supplies
🔹 Step-by-step umeshu making
🔹 3 unique umeshu flavors
🔹 A beautiful non-alcoholic plum syrup
🔹 What life in Japan is like this time of year

🎥 Watch the video here
💖 Subscribe to Chani Japan on YouTube

💡 Final Thoughts

Umeshu-making is more than just a recipe — it’s a way to slow down, celebrate the season, and connect with tradition. Whether you’re in Japan or abroad, I hope this inspires you to give it a try. And if you do, let me know how it goes!

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