Step 1

Thoroughly clean green ume or apricots and remove any bad spots with a sharp knife.  Make sure to remove any bits of stem. Try not to expose the pits - discard any fruits that need that much trimming.

Step 2

Transfer the fruit to a clean jar. Add the sugar, then cover the mixture with shochu (or with the vodka/sake combination - see note).

Step 3

Shake the container gently to distribute the sugar and help it begin dissolving. Leave for 6 months (or longer), gently shake the mixture ever few days during the first week or two.

Step 4

Pour the finished liqueur through a filter to strain out any solids, then bottle.  The finished umeshu can be consumed immediately or further aged in bottles.