Ingredients
-Japanese Plum 1kg
-Crystal Sugar 700g
-Shochu 1.8 litter

One large container for 4 litter.

Wash lightly with water.
Souse into water for 2 to 3 hours to remove plum's scum.
Remove water.
Dry plum and remove hulls of plum.
Put plums and crystal sugar in alternate shifts.
Finish with crystal sugar to prevent plums from floating.
Add Shochu.
Keep it at cool spot for more than 3 months.
That's it.
The longer you keep it, the better taste Umeshu has.