Umeshu has a sweet, tart taste that could be substituted in cocktails for other stone fruit liqueurs. Otherwise just enjoy it neat, on the rocks, or with a splash of soda! How do you drink plum wine? Cheers! 🥃 😊
@ketan1952 жыл бұрын
I recently came across and bought a bottle of Suntory Umeshu matured in Yamakazi Cask (17% ABV). What is the shelf life for Umeshu? Do I need to refrigerate it after opening??
@Aarongorn3 жыл бұрын
Aaaand, a week after discovering this channel, I'm all caught up. This has been a great ride so far! In one sense, I don't belong here. I'm not a bartender; I'm not really even much of a drinker. A glass of wine every now and then. But you've shown me the art of the cocktail, and now I can't wait to learn a new skill and treat my friends to my (your) creations! My favorite place on earth is Sanibel Island, so I think I'll start off with Tiki. To the b.... I mean, to the store!
@AndersErickson3 жыл бұрын
Thank you so much Aaron! Happy you like the channel. I wish you the best mixing up these drinks for you and your friends. Cheers to you! 🍹
@Barprints3 жыл бұрын
Sounds like you're in the right place to me. Its a great pastime to pick up. You're in for a good time.
@colinoconnor15792 жыл бұрын
This is a sad confession… After spending the last couple months catching up on basically every episode I continue to skip this video, plum wine. In my head space I had plum wine is something very different it wasn’t till I picked up the book The Way of the Cocktail and came across a Ume Old Fashion. I became fascinated with the product Ume-shu and vowed to create it this spring. It didn’t take me too long to connect the dots and I’ve come back to watch this video. This is absolutely phenomenal and cannot wait to make my own batch (and to be totally honest I am now desperately searching for commercial versions).
@kevinmckevinson80593 жыл бұрын
Just finished making a batch with my daughter. My tree has been a bit buggy for the past two years but the harvest was good this year. Almost 3 kilos in total. Made one batch with Jim Beam and anther with “white liquor”. In my experience bourbon and brandy work well. Also rock sugar is not necessary, plain white sugar and light brown sugar work great. A touch of honey is common as well. Nice with a rock as a digestive or as a spritz with a few dashes of Angostura Bitters. Cheers!
@AndersErickson3 жыл бұрын
You have your own tree!? I wish I could say the same. Love how you're trying it with different spirits and in different applications. Thanks for sharing, Kevin!
@loldebiteloldebite16073 жыл бұрын
I can see it working great with brandy, in fact brandy umeshu sounds so good that if i ever have the occasion to make some myself, i'll try with brandy. Would'n't have dared attempt it without your recommendation, tho, so thanks a bunch !
@kevinmckevinson80593 жыл бұрын
@@loldebiteloldebite1607 Give it a try. Doesn't have to be great brandy either, just something that won't give you hangover. My batch with Jim Beam turned out excellent and I can't stand the stuff straight.
@LiquidMemoir3 жыл бұрын
At my bar we actually serve a Mezcal Negroni variation with Umeshu, Cocchi Rossa, and grapefruit oils. It's my favorite from the cocktail menu. I have to send you guys a pic of the Umeshu we use. I bet it would be much better with the one you guys made! Sounds awesome
@AndersErickson3 жыл бұрын
That sounds incredible - love the idea with that! I'll definitely give it give it a try. Thanks, Gabe! 🥃
@rachmusic98733 жыл бұрын
I love when you’re both in the video. Great job Anders and Az
@AndersErickson3 жыл бұрын
Thanks, Jack! Cheers! 🥃
@Luv2make22 жыл бұрын
I made my first batch in 2016 and started drinking it in 2022. So delicious! Smoother taste as it ages. Highly recommend.
3 жыл бұрын
Me and my girlfriend really want to go to Japan. If I'm ever there, I will try this for sure!
@AndersErickson3 жыл бұрын
I hope you do - I imagine you'd love it! We hope to get back there soon too. Thanks, Sašo!
@ethandasse41863 жыл бұрын
I live here! It's pretty good.
@kurwaburwa3 жыл бұрын
I'm so happy to see this guy made 4k subs in the last 2 days. Well deserved!
@tylertallen3 жыл бұрын
I got into making cocktails at home a bit while I was living in Japan, and as I'm sure Az can attest, some ingredients are very expensive over there. Specifically, limes. So, around Cinco de Mayo time, I was thinking of alternative ways to make a margarita, and I settled on something I coined the "Margarita Japonesa," which is exactly what it sounds like, subbing yuzu juice for lime, and in place of the cointreau/triple sec, I used a 3 year umeshu (any standard umeshu should work, though, presuming it's got enough sweetness to balance the bitter acidity from the yuzu). Still used tequila and agave syrup, and the ratios were the same as the margarita in Meehan's Bartender guide. I don't like to brag, but it's quite tasty, if I say so myself!
@AndersErickson3 жыл бұрын
This sounds wonderful! Clever substitutions - I’d like to give it a try. Thanks, Tyler!
@tylertallen3 жыл бұрын
@@AndersErickson If you try it, I'd love to hear what you think!
@chegeny3 жыл бұрын
I thoroughly enjoy all the content on this outstanding channel. Thanks for this, Anders and Az. As a boy, we had Japanese neighbours who made this on occasion. I would get a sip or two. I'm looking very forward to making this and to enjoy this plum wine from all those years ago.
@AndersErickson3 жыл бұрын
Thank you so much - really appreciate the comment! I hope you're able to make some umeshu, and it's as good as you remember. Cheers!
@davidcrowley62163 жыл бұрын
This is called Maesil in South Korea, and it is absolutely delicious. I was thinking of making a cocktail that uses it in an homage to the 1934 Donn Beach Zombie along with some Sikhye (Sweet Korean Rice Beverage) and Yuzu juice. I call it the Train to Busan.
@AndersErickson3 жыл бұрын
This sounds wonderful! Cheers, David!
@MrWhangdoodles3 жыл бұрын
I love the name. Very clever... zombie movie. Sikhye is my favourite Korean non-alcoholic beverage, so I might just try that out.
@robertgrenader8583 жыл бұрын
My Greek grandmother used to do something similar but with apricot pits infused in vodka. I also remember her putting the jar in the sun daily to "cook"
@connor100wilson2 жыл бұрын
After I missed Ume season last year, I put it in my calendar and forgot about it. It's finally here! So excited to try it now. Thanks for the awesome video :)
@salud8526 Жыл бұрын
Yea, I love umeshu. I always wonder how can I create this in the most organic way. Now I can. Thanks Anders.
@user-hp6od8jw4k3 жыл бұрын
My mother, god rest her soul, used to make umeshu every year. There's still one bottle left, which I'll drink some day.
@LammaTavis2 жыл бұрын
I live in HK and we get ume every year at this time so I’ve been making it for about 4 years now. I use gin instead of sochu and it works really well!
@TrufflesOnTheRocks3 жыл бұрын
I’m drooling!!! I Love Umeshu but only tried commercial stuff so far. But my favourite is rice wine based Umeshu. I used one infused with Shiso a while back. Leandro (The educated Barfly) challenged me to create a cocktail with Umeshu and that’s what I used. He could never replicate it and tell me if it was good because all he could find was Shochu based Umeshu lol
@AndersErickson3 жыл бұрын
Your umeshu cocktail looks great! I love shiso too, so I imagine it was wonderful. I could see if I can find a bottle here, but I've got so much umeshu to go through now 😂 I suppose there are worse problems to have.
@TrufflesOnTheRocks3 жыл бұрын
@@AndersErickson hahaha! I agree! It’s like complaining to have ONLY 10 different gins haha
@patressakearns42903 жыл бұрын
Thank you, Anders and Az. This looks really good! I'm anxious to try...NEXT year, if I can find the umes. Here in Virginia there aren't any green apricots either, so I'll have to count on Whole Foods (?) or mail order. I love mixing up spirited potions like this, watching and waiting for them to develop. It was nice to hear a little bit about Az, too. You're both charming. We're coming up on St. Jean Baptiste Day, June 24th, when you're supposed to pick green walnuts for vin de noix, nut wine, also not true wine. I made some once, and wasn't crazy about it, though it was interesting. Umeshu sounds better. Cheers!
@AndersErickson3 жыл бұрын
Thank you, Patressa! I hope you're able to make some umeshu next year - I'm sure you'll love it. I really want to try this vin de noix! Cheers to you!
@Uslanderc2 жыл бұрын
If you were unable to find it last year, maybe this will help in your quest this year: green plums are wildly popular in the springtime in the Middle East as a snack that you eat taking small bites and sprinkling the flesh with salt. In the springtime you may very well find them at a Middle Eastern grocer. I know that Northern Virginia in particular is home to a large Iranian community and has a handful of Iranian markets that would start carrying "gojeh sabz," as it's called in Farsi, right about now. That being said, I know NoVa is also home to a good number of H Marts, which would likely also carry this as it's a staple in Korea as well. Good luck!
@noelmahalder2 жыл бұрын
M definitely making this asap for next Christmas 🎄 2023… thanks OzAnders
@ian33143 жыл бұрын
Great video! Found you via the algorithm. So glad! Been binge watching your videos and you 2 may be the most charming people on youtube at the moment! Keep up the awesome stuff!
@AndersErickson3 жыл бұрын
Thank you so much! Happy you're enjoying the channel - cheers!
@paopaul24553 жыл бұрын
I tasted Choya umeshu at a Japanese restaurant some year ago, and I loved it. Recently I found a Choya Umeshu bottle here in Milan (Italy), and I started trying to make a cocktail with whiskey and Umeshu, a kind of twist on Manhattan. I’m struggling to find the right balance but I think they can match well
@elliejelly88152 жыл бұрын
Cloudy umeshu sounds lovely
@dapperchapmusic53363 жыл бұрын
I tried an umeshu float over a gin and ginger ale. It was a little sweet so I added a couple of dashes of bitters. Perfect!
@Dr_Bombay7 ай бұрын
way, way, WAY late finding this video, but i've made this! totally agree that it's well worth the effort and patience. it's delicious!
@crtzmo3 жыл бұрын
Alcohol prices in Japan can be significantly less than in the Americas and Europe - but ouch, $100 to make umeshū.. Select grocers sell “kits” (everything you need presented in one area) and it was great to see your reveal - that big red-handled jar is the ubiquitous “that’s umeshū” setup 👌. I’ve made this a few times, always delicious, but your mention of substituting apricots is a great idea, what else could be used? I grew up in the Midwest, what about adding a few crab apples, or another “shouldn’t eat that” fruit to compliment the plum? Or, adding cherry blossom petals (common in traditional deserts) in a herbal infusion/tea bag? Thanks for the video, Anders and Az!
@AndersErickson3 жыл бұрын
I haven't tried a crab apple infusion, but I'm sure it'd be good! Love the cherry blossom idea too!
@daniels29813 жыл бұрын
just stumbled over your channel and your videos are great i love doing these infused diy spirits. In germany we have Rumtopf (rum pot) it s basically fruits stored in a pot filled with rum and sugar. you add the fruits when they are in season and continue to add the next fruits which are in season till fall then u can enjoy it in the winter. i can also recommend to infuse young spruce shoots in a neutral spirit (u can do it with sugar or without)
@waycokid31843 жыл бұрын
The Arlington Heights Mitsuwa! that's my favorite grocery store. Might have to try making this...
@AndersErickson3 жыл бұрын
Definitely a great spot! Highly recommend giving this a shot. Cheers!
@boozeontherocks3 жыл бұрын
Great video you two. It was great to see both of you bringing this information together. Next year you two should celebrate the Cherry Blossom Festival with a creation.
@AndersErickson3 жыл бұрын
Thanks, David! That’s a great idea - cheers!
@austinflynn53744 ай бұрын
Lucky enough, we live close to that Mitsuwa! We’ll be making some Umeshu soon! Thanks!
@IbnShisha1 Жыл бұрын
Lawbird here in Columbus awhile back had an Aviation variation called Flight to Narita including umeshu. I found lawbird during lockdown so I got a to go version and dropped a choya plum in as garnish.
@konradkurz83532 жыл бұрын
Because of this video, I have purchased Choya and I LOVE IT!!!! Will definitely be hunting for fresh ume this month!!!!!!!
@ChadWinters3 жыл бұрын
"It's really easy!" "It takes a year" You keeep using that word....I don't think it means what you think it means....
@azusainaba2583 жыл бұрын
I suppose we could have phrased it differently. But sitting around and forgetting about it for a year isn’t particularly difficult. Takes no special skill.
@Wunderkammerdandy Жыл бұрын
I love Umeshu and drink it a lot, getting it from my local Asian market. So happy to see this vid! Definitely on the lookout for the ume next year to make a jar myself! Thanks for showing this! 👍🏻
@BxBxProductions Жыл бұрын
my guy's def the sub in the relationship 😂
@TROUTBIKER3 жыл бұрын
Very nice introduction of Umeshu! Great job, both guys! Azusa, you're right. I don't remember how old my Umeshu is, lol. But I'm enjoying it before meal.
@AndersErickson3 жыл бұрын
It was the most delicious Umeshu I'd ever tasted!
@megworley63743 жыл бұрын
Double thumbs-up on the rarity thing. I was in California during ume season this year, and Marukai had them for about six hours before they were gone (I went back for more, but no joy). Brought them home in my suitcase and now the jar is in the basement. For anyone far from a Mitsuwa/Marukai/Nijiya or who can't find Japanese rock sugar, "Indian sugar" (smaller lumps, sold in every Indian market) works just fine. Green apricots are indeed a good substitute, but I've also used green peaches from old pathetic peach trees (like, the tree's last gasp of fruit in its productive life).
@AndersErickson3 жыл бұрын
Love the green peaches idea! Thank you for sharing, Meg - cheers to you and your umeshu!
@oa31142 жыл бұрын
All love you guys 🙌🏼😘
@bluemoondiadochi2 жыл бұрын
you reminded me! thank you! Need to make some walnut brandy - same thing only with unripened walnuts. turns black af but it's amazing for stomack. btw i decided to look up umeshu since i saw it in a very lovely manga called Hiraysumi. so thank you for explaining what it is!
@markmcvicar2654 Жыл бұрын
Amazing!!! Catching up on some old videos. I live in Taiwan so it'll be easy to get some ume to try this next spring. Kampai 🎉🎉!!
@austin29803 Жыл бұрын
I'm very new to this channel but have been watching nonstop! I'll admit I thought she was from Canada based on her accent from videos ive seen (Oz?) In, not Japan 😅 loved this video ty both!
@carl_busch3 жыл бұрын
I have never heard of this put sounds amazing. Love trying new things like this.
@AndersErickson3 жыл бұрын
Definitely worth trying - so easy to drink! Cheers, Carl!
@Default783343 ай бұрын
Just found ume at my local H-Mart this week. I went with a handle of Don Q Cristal for the spirit base instead of the shochu you used. I'll see how it is in a year.
@goeftberg3 жыл бұрын
Nice video, I will try with Mirabelle and Quetsches plum from East of France
@christinecamley3 жыл бұрын
This is so exciting to see!! I can't wait to eventually try this myself! After a crazy 2 weeks, this is exactly what I needed to watch. I have only had a local Umeshu cocktail, once, here at home. It was in a cocktail that droned out the Umeshu slightly, which was disappointing. It needed playing with. It was 2 ounces of a more floral forward gin, 1 ounce of Umeshu, 1 ounce of lavender soda, and there was a lavender and sugar rim on the glass - it was too sweet. The garnish was made with a black plum. I drank Umeshu on its own in Japan, when I travelled there, on two trips. It was so amazing!! But I would really love to be able to make it myself. I don't know if I have missed the season yet. I can check locally with a local Japanese market but I think I have. So it might have to wait until next year! This was such a treat to see. What a great idea. It sounds like the homemade Umeshu that you had, in Japan, was so delicious, especially if aged for 3 years!! Fabulous video!! Thanks to you both!!
@AndersErickson3 жыл бұрын
Thanks, Christine! I hope your 2 weeks were a good kind of crazy. I'm so intrigued by this cocktail you had! It does sound sweet, but I like the flavors involved. I hope you're able to still get some ume and try making your own Umeshu! It's such a treat - and you're right, the Umeshu we had in Japan was the best I'd ever tasted!
@polm4 Жыл бұрын
Would love to make my own! Just made a highball with 1oz rye, 1oz umeshu (I used choyo), .25 oz ginger liq. (Canton) And topped off with soda water. Turned out great and really highlights the flavor of the ume:)
@theposeidontrident3 жыл бұрын
I find store bought umeshu tends to be too sweet for me, but a splash of rum over top does absolute winders! Highly recommend
@censusgary Жыл бұрын
Early May? That’s pretty soon. I’ll have to look for this fruit.
@annaohrstrom70912 жыл бұрын
Home made umesumhu is the best. Best cocktail is to add Lindeman Apple, a Belgian lambic beer. Please spred this 🥂💞
@UnclePete3 жыл бұрын
This is amazing. Never made this, but seems like my kind of thing. I let my cherry bounce soak for a year, and its almost time to get those out! Might be too late for me to find Ume, but i might go look. Thanks!
@AndersErickson3 жыл бұрын
I hope you can find some ume - you'll probably have better luck where you are. I'm curious about your cherry bounce - I'm thinking of making a batch this year. Cheers!
@UnclePete3 жыл бұрын
@@AndersErickson I got a few videos on the subject of bounce. Just about cherry season, so probable tie for another one.
@TMSAS07 Жыл бұрын
Mitsuwa!!! 三和!!! My wife and I went there a couple weeks ago.
@raminderkapoor9413 Жыл бұрын
Thank you
@neil_chazin3 жыл бұрын
I made some many years ago and haven’t seen ume since -until 2 weeks ago when I saw and decided against getting some, and now I’m regretting that!
@AndersErickson3 жыл бұрын
Oh no! Hopefully next year 🤞
@justina87212 жыл бұрын
Ah cool, just found this. Similar to making sloe gin, will have to try this assuming can find some ume in the UK.
@srtrujillo2 жыл бұрын
Hey Anders, hey Az! We've been watching your channel for the last three of four months but it's only today that we ran into this lovely one video! My girlfriend Jane and I have our third batch of home made umeshu on the way at the moment!!! The first year we went a bit experimental and used black rock sugar thinking it would give a richer result, and the result was, expectedly, way too sweet. For the second year we went for regular rock sugar and the result was amazing. We used three 4L glass jars, with gin, vodka and whisky on each of them. We liked all of them , with their different taste profiles. You could feel the more neutral result of gin and vodka, while the whisky one showed some of its own character. All in all it was a big success. For the current one we have increased the production to six jars of 4L plus two small plastic jars of around 2L, and we have opted for a mix of rum, whisky, vodka and gin. We have also used green ume for most of it but the two small plastic jars were filled with yellow ume instead of green. We just tried it (it's been around five months) and we realized the green ume is giving up a darker umeshu, and the fruits are still crunchy, while the yellow one gives a lighter umeshu and the fruit is soft. We will keep it there for at least two or three more months then it will be impossible to stay away from it for much longer. I got the idea from a good friend of mine from Tokyo, and also my girlfriend, who is from Taiwan, had been thinking about it when I told her. We both live in Shanghai, China, and we get the green ume from the tropical region of Yunnan, in southwest China, while the yellow one came from the southern Chinese region of Fujian. We love to drink it on the rocks, but I have also enjoyed it built on the rocks with equal parts of rye whiskey, as well as oscillating their ratios to 1:1,5 on both sides. Umeshu itself is already such a well rounded drink, with its great balance of tartness and sweetness, that I feel you just need to pair it with a good spicy overproof rye like rittenhouse or knob creek to create a complex and perfect cocktail. Thanks for the videos, guys, and keep it up!
@AndersErickson2 жыл бұрын
Thank you so much, Borja! Love hearing about you experimenting with Umeshu! I've never worked with black rock sugar, but you've got me curious - also great call on the overproof rye. Cheers!
@yashmangupta2 жыл бұрын
Great so just to check when you say cool dark place, what's the temperature recommended because in US even the summers are not as hot as Asia especially Singapore which is both hot and high humidity...I am referring to humidity ranging between 85% to 90%, meaning it can cause bacteria and fungus very easily. This also leads to another question on how do you quality proof ensuring it is suitable to drink. Yes I understand you have used the proofed liquor but still the original strength of the liquor has changed after the further fermentation thru ripening of the fruit. Appreciate your response.
@andrewmurphy13803 жыл бұрын
MaeSil Ju here in Korea. Love it. If you go into a convenience store you can buy 5 or 6 kinds. Homebrew is amazing!!!
@Barprints3 жыл бұрын
Definitely curious about trying this. Need to find some online or something to try out
@elijennings3 жыл бұрын
YES! I was just thinking about this the other week and how I wanted to do it. I gotta try this now!
@Barprints3 жыл бұрын
That one year investment has me a bit hesitant, but I'd love to try this.
@scuderiatororosso85303 жыл бұрын
learning a lot about cocktails from you, Kanpai from Japan!
@AndersErickson3 жыл бұрын
Kanpai! 🇯🇵
@gardencity3558 Жыл бұрын
Wish they'd open a Mitsuwa, full size, Japanese grocery up here in Canada.
@lordsauron39792 жыл бұрын
Any chance of Az doing some kind of an episode by herself? She is a lot of fun too. 🙂🙂🙂
@bondy0343 жыл бұрын
I’ve used vodka and a bunch of different fruits. I run my vodka through a Brita water filter to give it a cleaner taste.
@cmcfarland79903 жыл бұрын
Loving the recipe and the growth of the channel! 20k around the corner 👍
@AndersErickson3 жыл бұрын
Thank you so much! I appreciate your support - cheers to you! 🥃
@johanribaeus3 жыл бұрын
Japan is amazing! Can't wait to go back there again. Need to make this.
@AndersErickson3 жыл бұрын
i agree completely! Cheers, Johan!
@stevenmuhlhauser11343 жыл бұрын
Never had this but love umeboshi (especially if you can find a Japanese spot that makes an Umeshiso roll **salivating**) so now I'm going to need to try this recipe. Appreciate the fun video and insight into Japanese culture!
@AndersErickson3 жыл бұрын
Thanks, Steven! I love umeboshi too - I'm guessing you'll like umeshu!
@krismael3 жыл бұрын
And another great video :) This looks so tasty. We want to try at home! Cheers guys.
@saucytabasco3 жыл бұрын
I worked in a Japanese restaurant for 10 years, Choya was one of many gems I took away from that experience. Still have 2 bottles at home. Glad to see it's so easy to make, I'm in Seattle so I bet Uwajimaya Asian market carries Ume. What's the season for them imported in the US? Edit: SP
@AndersErickson3 жыл бұрын
Easy to make, even easier to drink 😂 The season here in the U.S. is usually early to mid-May, but it was late this year. I read that the season in Japan is typically sometime in June. Cheers, Lee!
@saucytabasco3 жыл бұрын
@@AndersErickson thanks for taking the time to reply! Cheers y'all!
@jacquellesconiers79612 жыл бұрын
And here I was... just wondering if you knew of cocktails to make from rose apples or (syzygium jambos). I wonder if this process could work next blooming season? Is there a specific way to store it? Dark place? Certain temperature?
@FurryManPeach3 жыл бұрын
When I was a kid, Dad used to make blood plum brandy. Equal weight of sugar and fruit. Stir sugar into brandy to dissolve, pour over washed fruit that is already in the sterilised jar and pop the lid on. He stored them under the house. When my parents went out, or I was playing outside while they were inside, I used to sneak under the house with a dessert spoon and tuck into the sweet juicy nectar found within those jars. He hid them better after he caught on and so I'd only get some if he brought a jar inside. Then one day they were gone! He said he forgot which stump under the house he buried it beside. Many more years later I brought it up again, having a chuckle, and he smirked at me and told me he got selfish one day and stopped sharing it with anyone but Mum. Cheeky bugger haha
@AndersErickson3 жыл бұрын
I love this story - thank you for sharing! Cheers to both you and your dad! 🥃
@ashleyrossiter45913 жыл бұрын
Mate just found your channel, fantastic stuff, loving it! Keep it up champion
@LikeOnATree3 жыл бұрын
What a fun video, great teamwork! I've seen this at the store, I'm going to give it a try!!
@TheSpiritoftheCocktail3 жыл бұрын
ANDERS!! This is a very interesting video!! Ive never heard of this liqueur, and now, I need to find/try this!! Thanks!!!!
@AndersErickson3 жыл бұрын
Thanks, Tim!! Absolutely worth a try! Cheers!
@jaybtwopointoh74992 жыл бұрын
Cant wait to make/try this. But anyone have a recipe using this for a cocktail?
@user-ys6sp6bw4z3 ай бұрын
Poke the ume with toothpicks to soften and help with infusion!
@ianjohnson1873 жыл бұрын
Hey Anders! Just started watching your channel and love it! Have you ever had/made a Nordic Summer? Delicious, and the Linje Aquavit (if you use that distiller) has such an interesting history!
@AndersErickson3 жыл бұрын
Thanks, Ian! I haven't made one yet, but I'm curious - and I'll look for Linje Aquavit. Cheers!
@whollenbeck8 Жыл бұрын
What if you slowly bake the 1 year soaked Ume to soften for consumption?
@JSOS3 жыл бұрын
Excellent planning for this video. Love it.
@AndersErickson3 жыл бұрын
Thanks, Georgi - Cheers!
@Barprints3 жыл бұрын
First heard of Umeshu on JF's channel. Looking forward to giving this a try soon.
@naicesmassun84423 жыл бұрын
Super cool. Thank you for sharing this. :)
@fredsmith22993 жыл бұрын
Tips and sips and learn Japanese at the same time .... while enjoying imbibing shoshu ...
@Barprints3 жыл бұрын
This motivated me to go buy some, and if I like it, then I'll try my hands at making my own
@jliebersteinoboe3 жыл бұрын
I have plum trees in my garden. Obviously not the same thing, but curious if you think a similar ingredient ratio would work. Or maybe not because the skin on western plums are much thinner. Let me know what you think.
@louiseb6551 Жыл бұрын
do you think you could use unripe plums instead? got a warwick drooping plum tree.
@stevenhinton52673 жыл бұрын
Why not cut the fruit in 1/2? Just wondering if the “plum’ would give off more flavor if the flesh was exposed during infusion. 🤷♂️ no idea just wondering
@AngryCocktails3 жыл бұрын
I still need to try umeshu
@AndersErickson3 жыл бұрын
Hope you can get your hands on some - wonderful stuff!
@djredhareaus38 Жыл бұрын
My wife is from Izumi and I saw these in her parents kitchen and was wondering what they were
@MrSmeeeb3 жыл бұрын
In the bar I work in at a Japanese fine dining here in Australia, we use it in a riff on a Negroni with Cocchi Americano & Soju. There are some other things in it but that's a secret ;)
@AndersErickson3 жыл бұрын
I respect the secret. I'm sure it's a wonderful cocktail! Cheers!
@dgrahamw152 жыл бұрын
So, I do believe we're nearing ume season and I want to try this before I miss it. I live in California so it shouldn't be too hard. Where do you think I have the best chance to find some fresh ones?
@dgrahamw152 жыл бұрын
Also, when do you start looking.
@henrygaldamez98073 жыл бұрын
Would you do other drinks like sake mix drinks by chance? I would love to see that. I have become a big fan of your tips and recipes to make drinks.
@trevorrose13 жыл бұрын
Super interesting! I'm in Vancouver so if I ever had a chance at finding Ume, it's here!
@AndersErickson3 жыл бұрын
Absolutely - it'd be easier than here in Chicago! I hope you're able to give it a try, Trevor - so good. Cheers!
@trevorrose13 жыл бұрын
@@AndersErickson thank you, look forward to it, cheers!
@MrMarkar19593 жыл бұрын
i like peaches with my moonshine too!
@fiddlepat3 жыл бұрын
We miss you, Anders. Love, Pat & Craig.
@AndersErickson3 жыл бұрын
I miss you the two of you as well! Hope to see you soon. Thanks for the comment, Pat!
@paulmulders15137 ай бұрын
would it be possible to make this recipe with a pure white licquor that has 95% alcohol, but ADD about 50% of water to delute it?
@carolinefiller37453 жыл бұрын
I have recently discovered your videos and I love them. Informative and entertaining , the two of you are really cute
@AndersErickson3 жыл бұрын
Thank you so much, Caroline! I'm happy you're enjoying the content. Cheers to you!
@DavidRamseyIII3 жыл бұрын
Are you and your partner also sake experts? I would love some sake videos from you. This was a great video
@AndersErickson3 жыл бұрын
Love the idea of exploring sake. Good to know there's some interest - thanks, Jacob!
@Barprints3 жыл бұрын
Great idea! That's one spirit I'd love to see covered as well
@nathangayle3 жыл бұрын
Thanks Anders for the tips I was able to come up with some recipes I was able to come up with a cherry mojito and others
@AndersErickson3 жыл бұрын
Excellent! Nicely done, Nathan!
@nathangayle3 жыл бұрын
@@AndersErickson thanks cheers🥂
@ss.32818 ай бұрын
Rum is the best for made umeshu.
@TheCutieEnity Жыл бұрын
Can I top up more alcohol and sugar after drinking some umeshu?
@orlybriceno3 жыл бұрын
Wow that looks amazing, wil try to find the ingredients, I've never had umeshu, but I've seen it mentioned, there's this Californian Japanese style whisky aged in umeshu casks St George Baller Single Malt Whiskey
@CoachVinoLLC3 жыл бұрын
Seems to me like you could probably use this technique with other similar stone fruits. I’m curious now.
@Peter-kv9vd3 жыл бұрын
Sloe gin
@AndersErickson3 жыл бұрын
Definitely - and this is such an easy template to follow. Cheers, Vino!
@stephane.foisy.1863 жыл бұрын
Go a bottle or two so delicious.
@AndersErickson3 жыл бұрын
Nice! Cheers, Stephane!
@sergiovazquez85992 жыл бұрын
The only thing I don’t from Umeshu is waiting for A YEAR to drink it 😭