Just in time for the July basho, the umeshu is ready. I had made it once before and it was flavorful but not tasty, so I made this batch with a fair amount of skepticism. And I was pleasantly surprised.
This batch has recently turned slightly amber. Clam and I had some last week and pronounced it delicious.
fyi: I tried portrait mode for the photo and it looks so teensy, but is not. Those are full sized ume (think green Japanese apricot) and there used to be 750ml of shochu in there.
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