My Family's Umeshu Recipe with a Secret Step

• 1 kg Sour green plums
• 1 4/5 liter Brandy or white liquor
• 600 grams Rock sugar

1. Prep: Sterilize the container by cleaning with boiling water.
2. Pat dry well so there is no moisture.
3. *The results won't be as good if there's moisture left inside.
4. For extra measure, you could additionally clean with 45% proof alcoho (I used brandy).
5. Wet a clean kitchen towel and wipe insides.
6. Soak the plums: Soak the plums for 2-4 hours to remove the astringency.
7. Sort the plums: Wash the soaked plums in running water and discard the ones with bruises.
8. Drain in a sieve and wipe each one carefully with a clean kitchen towel.
9. *If you have time, let dry on top of a kitchen towel.
10. Remove the stems with a toothpick.
11. Layer the plums with rock sugar and repeat.
12. Carefully pour in the brandy and screw the lid on tight.
13. Storage: Store in a cool and dark place.
14. Swish the contents of the jar a few times every month and keep for at least a year before enjoying.
15. Drinking: You could drink it after half a year, but the flavor will mellow out after a year.
16. This photo shows the batch I made this year.
17. This is the batch I made with brandy in 2013.
18. The flavor has mellowed and the color has darkened to a rich brown.

liter

Taken from cookpad.com/us/recipes/150153-my-familys-umeshu-recipe-with-a-secret-step (may not work)