The Ibumeshu/B/I is a Japanese liquor that is made from the fruit of the Japanese apricot or Chinese plum when it is still green in alcohol. It has a sweet and sour taste, and an alcoholic content of 10–15 percent. The flavor and aroma of the Iumeshu/I can be pleasant even for those people who normally do not like alcoholic beverages.
| 🚻 4 Diners | 🕘 24h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make Japanese Umeshu: |
| 1 kilogram of green plums 500 grams of sugar in rocks 1.8 liters of brandy |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Japanese Umeshu:
1. Wash the plums very well and leave them inside the water more than 12 hours. Dry with paper or sun wipes for a couple of hours, turning them from time to time so that they are completely dry.
2. Remove their tail very carefully with a squad.
3. Apart, wash a glass container very well with airtight closure. Pour a little liquor to disinfect (which can be the distilled alcohol of the recipe), shake and empty. Leave it like that without drying.
4. put some plums, sugar and repeat this until the ingredients are over. Pour distilled alcohol and close.
5. Leave the container in a dark and fresh place for five months. Occasionally shake the container (without uncovering) so that the liquid is well mixed.
6. After this time, you can enjoy the authentic Japanese Liquor Umeshu.
