• Nanko plums (Prunus mume)1-1.5 kg
• White liquor (35% alcohol)1 bottle (1800 ml)
• Rock sugar (氷砂糖)700 g

1. 1

   Rinse 1-1.5 kg of Nanko plums under running water and pat dry thoroughly with paper towels. If using plums other than Nanko variety, soak them in water overnight beforehand.

2. 2

   Carefully remove the stems from each plum using a skewer.

3. 3

   Rinse the glass jar and pat dry. Layer the plums and 700 g of rock sugar alternately in the jar, then pour in 1800 ml of white liquor.

4. 4

   After sealing, gently shake the jar occasionally and store in a cool, dark place.

5. 5

   Let it mature for about 1 year so the plum essence extracts fully, developing better balance of depth and umami.

6. 6

   For long-term storage, remove the plum fruits to prevent the aroma from fading and avoid cloudiness.

7. 7

   Choose a jar size appropriate for your plum quantity: a 4L jar for 1-1.2 kg of plums, a 6L jar for 1.5 kg, and an 8L jar for 2 kg.

8. 8

   Avoid puncturing the plums, as this causes the extracted essence to seep back into the fruit, compromising the premium flavor you're aiming for.

Select firm plums with minimal blemishes for easier essence extraction and clarity. The thicker the flesh of the Nanko plum, the richer the extracted essence will be.

• Calories150 kcal
• Protein0 g
• Fat0 g
• Carbs15 g
• Sodium0 g