Sunday, August 5, 2012

Umeshu Highball 梅酒ハイボール

I usually make plum wine or plum liquor 梅酒 every year from the harvest of our plum tree in the backyard. Because we had to transplant our Japanese plum tree last year (which required some severe pruning), I did not make plum wine in 2011. Then I found some batches of plum wines which I started 2010 tucked away in a cabinet. They were still in the jars with the plums. There were three jars; one made with brandy, two with vodka. The plums had been submerged for 2 years instead of the usual one year. Even the ones with Vodka looked rather dark. I tasted them and they all tasted just fine and looked nice and clear. So I quickly bottled it. I used empty sake bottles with screw tops.

After filling quite few empty sake bottles, a small amount of the Vodka plum wine remained and I put it in a small carafe for immediate consumption (on the right in the picture below).

Since it has been hot and muggy, I decide to serve this as a “High ball” (or Umeshu and soda). The alcoholic content of this Vodka and Brandy umeshu is rather high (40%), this is a perfect way to enjoy it.

umeshu hiball
This is the first time I left alcohol and plums together for 2 years but it appears the oxidation was accelerated judging from the dark color. The taste is also much mellower than I would expect from just bottled umeshu. This is perfect for summer days. This is a Japanese answer to Campari and soda. Within a few days, the umeshu in the carafe was has been rather hot summer.

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