Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, my family's umeshu recipe with a secret step. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

My Family's Umeshu Recipe with a Secret Step is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. My Family's Umeshu Recipe with a Secret Step is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my family's umeshu recipe with a secret step using 3 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make My Family's Umeshu Recipe with a Secret Step:

1. Get 1 kg Sour green plums
2. Make ready 1 4/5 liter Brandy or white liquor
3. Take 600 grams Rock sugar

Instructions to make My Family's Umeshu Recipe with a Secret Step:

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

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