The star of the show! You need some decent ume (plums) to make ume-shu, or plum wine.
Here is the normal recipe for making it..
1 kilogram of ume, green! (and hard!)
1 kilogram of rock sugar
1.8 liters of white liqour, 70 proof or so
White liqour is basically cheap shochu (made from corn or potato), it has literally no taste so that the ume gives it the flavor while the juices extract from the ume!
I pick out where the stems were in the ume because they’ll come out anyway later. Then wash and dry the ume, put the sugar and liqour in the jar, then add the cleaned ume!
Next, just wait…. I often give it a stir once a month or so, but by December or so, it should start to change in color quite drastically.