M: Okay *grunts*

M: Guys I'm on the ground because underneath Spudgy is our secret fridge. .

and in our secret fridge is my Umeshu Japanese plum wine and I wanna show you guys

how to make Japanese plum wine- it was six months in the making *exhales*

M: Spudgy baby..

S: You got this girl! M: Okay, it's really heavy!

M: Let's rewind time and find out how to make Umeshu Japanese plum wine.

M: Get yourself a whole heap of unripe green plums, you're gonna need rock sugar

which is just just chunky sugar and you're gonna need shochu or an unflavored vodka.

M: After washing the jar and the lids in scalding hot water you're gonna need to sanitize it using either the Shochu

or a high proof booze if you can get one. Splash it all over the place and using a paper towel just make sure you wipe

everything down so that it's been soaked.

M: If you decide to half-*baahhh* this step the container will grow mold then your plums will grow mold

and then you'll spoil ALL your wine.

M: Soak your ridiculous amount of plums in cold water for about 20 minutes

and it'll remove some of the bitterness.

M: And then you want to grab yourself a brand new clean sponge and

scrub off all the dirt and some of the stems will pop off- that is great!

M: Drop them onto some paper towels

so they can dry off and make sure you REALLY check for any kind of blemishes.

M: If you find something rotten like this ugly guy, it will spoil your whole batch. Screw you!

M: Ooh, looking so fresh and so clean ;) Using a bamboo skewer

you want to pop out the rest of the stems. You have to remove ALL the stems before they go into the jar.

M: Soaking them makes them pop out a lot easier, but a couple of them will give you a little bit of resistance.>:(

M: That one went across the room, never to be found again..

M: Once you remove the stems you can pat them down with paper towel

and then you can actually just start putting them straight into your sanitized jar.

M: What you're gonna be going for is a layering process.

M: So we're gonna do one layer of plums. Make sure it's totally covered, then we're gonna sprinkle on the rock sugar and we're gonna do

a layer of sugar. Once that's even we're gonna add a layer of plums

M: And we're gonna keep up this layering process until we're plumb out of plums.

M: Ha ha.. Get it? *Jeering by Simon*

M: Stop it, it was a plum pun! *Further jeering by Simon* Ahahahahaha.

M: Regardless of the size the container you're using you're gonna want to fill it just

over three-quarters to the top. If you fill it right to the brim as the plums shrivel,

they're gonna start releasing juice and gas and your container might

f*baahh*ing explode. All that's left to do is to add the

M: Shochu. You have to use enough to cover up the plums completely. They need to be TOTALLY submerged. If there's a plum

that's like sticking out up top, it's gonna just rot.

M: One kilogram of plums ended up going into a five liter jar.

M: I used 1.8 Liters of Shochu.

M: One bag of sugar and an extra quarter cup.

M: Make sure all the lids are nice and tight so that there aren't any weird microbes

getting in there, pop on a label and for the first couple days

give it a little bit of a gentle shaking so you can start getting the sugar dissolving.

M: You want to put it into a cool place

but NOT a fridge. If you put it in a fridge, it will not work out.

M: All right, six months to a year later *fast forwards*

M: I am genuinely nervous right now because I have not ever opened this up

M: It's been seven months of work, and it could taste disgusting on camera right now, and I could be humiliated

M: So let's just get into it and see if I can even open this

*struggles to open*

S: Ducky, can I just do that for you?

M: Just hang on.

S: Ducky, please don't hurt--

M: I did it! I did it on my own!

M: Please, please, please, please, please don't taste gross!

M: Okay, here's the outside. Oh, I can see the seal popped a bit. Ooh, da!

M: Oh my gosh, I'm so nervous.

M: Think I-- I might need to like-- You know what? You have to pry this open.

S: I could do that with just my man hands. M: Gahh!

M: Manservant!

S: Come on

M: It's sticky.

S: Welcome back to short people cooking.

M: Did you just really open it that easily?

M: Are you serious? I didn't even get a chance to put it in focus; it was that easy. :(

M: You make me sick.

M: Okay, it smells good.

M: There is no mold growing anywhere

M: Which means that I successfully sanitized everything to make sure that nothing went wrong

M: Remember that this is not fermenting,

it's actually just steeping, so it's not the same thing as like when you make other types of longevity products.

M: Wut?! How long have I been an Asia for that I said that phrase? whatever

M: I'm gonna do a try first and then I'm gonna show you guys how you would have it at a bar.

M: Oh my god. I'm so nervous.

M: Do I like I stir it? No, I'm going for it.

M: Oh my god. It's all like syrupy and wonderful.

M: It smells great.

M: Please don't taste disgusting.

M: Put the whole thing in.

M: Whole things in. Whole things in. Whole things in! I'm just trying it. Here I go!

M: Looks pretty

M: Looks pretty weak because it's only been seven months. It can go longer than that .

M: Smells amazing...

M: That's great!

S: Is it really?

M: YES!

S: You did a good job, girl.

M: I did it!

M: Oh my god. It's definitely better than the stuff we normally buy in a box.

S: Is it?

M: Yes. Okay.

M: The reason I was so nervous is because I tried to put in a little bit less sugar because we don't like super-sweet alcohol

M: BUT, my concern was what if I put in less sugar and then it causes things to like not- umm,

M: Like be stable

M: PRESERVE

M: That's the word! I was worried that I didn't add enough sugar to preserve it that by putting in less sugar

M: It would cause it to like rot, but it was fine.

M: It's delicious.

M: ERMAGHERD.

M: Oh wow!

M: When you go to a bar and you ask to serve it on the rocks,

M: So I'm gonna put some on the rocks and then Simon you can try it out, ducky. S: Woohoo!

M: I'm gonna add this in.

M: That's a little bit of my backwash for you to get even with you for the water that you made me drink in our last video.

M: And then I'm gonna add good stuff to it too, so you double suffer. Oh, yeah

M: Look at that backwash.

M: Mister.

M: GHERD. ERMAGHERD!

M: This is so hard for me to do the day of I was building such a major ladder

M: And now it's like all worth it!

M: I'm not being very generous. >:)

M: Normally there would be

M: A lot more Umeshu.

M: Okay Ducky. S: My turn?

M: Okay come try this.

M: Come try it Ducky!

S: Okay, how do I fit in this short person frame?

M: For special times.

M: NOOOOOOOOO. (TTOTT)

M:We only have so much of that ducky!

S: mm-hmm

M: Swish it.(?)

S: See. AW THIS SMELLS GOOD, GURL. M: Right!?

M: BOMBASTIC!

M: He went for it. Without sharing at all.

M: He just went for it.

M: Wow, he's really going for it.

M: Ducky, that's not how you drink it.

S: Oh, that's great. M: Isn't it great?

S: AW GURL.

M: Didn't I do a good job?

S: Yeah, because usually like Umeshu,

S: I always like to have on the rock because it's so syrupy and sweet.

S: And if you don't have ice to dilute it, then you just feel like you're eating syrup.

S: But this-- this on it's own is not overwhelming.

S: This is a fantastic recipe!

S: Nicely done, Love.

M: YES SIR. Every year we'll make new Umeshu, ok?

S: Whoa M: We're gonna age it and make it--

M: Don't breathe into it!

M: You're breathing in your germs. You're gonna infect it all.

S: We're gonna party tonight, gurrrrrrl.

S: We goin' party tonight.

S: We goin' party tonight!

S: Ha.

S: We goin' party tonight!

M: We're not drinking any. Where are you going? S: We goin' party tonight

S: We goin' party tonight.

S: Ha.

S: We goin' party tonight. Let's do it!

M: Please put it back. I'm not finished, sir.

S: What if I drop this all?

M: I would cry.

S: It would be funny.

M: Cry and cry and cry.

M: So now even though when I was making this,

M: I was using shochu which is at like 25 to 45 percent alcohol.

M: Now, this is kind of dropped down to 10 to 15% alcohol.

M: So it is much less alcoholic than what I originally started with, but it is kind of like having a wine

M: Which is why people will often call it Japanese plum wine.

M: The tartness of the plums

M: Completely get counteracted by the gigantic sugar crystals

M: So if you come to Japan, you might have sake and you might try a Highball and you might have strong zeros at the convenience store

M: But make sure when you go to a bar if you see them having a huge jar with weird looking things floating around that is

M: Their homemade Umeshu, so please do yourself a favor ask them for a glass of Umeshu on the rocks.

M: And you will thank us

M: Let me know in the comments section below if you have ever tried Umeshu

M: Or if you've ever made it yourself.

M: And if you use my recipe, please please let me know as well.

M: also big heart and shout out to cooking with dog

M: They're an amazing Channel

and I used their video on how to make this and then I tweaked the recipe. I mean it's such a

wholesome and a wonderful channel.

S: We goin' party tonight.

M: Uh-oh.

S: We goin' party tonight

M: I need to run with this.

S: We goin' party tonight!

S: We goin' party tonight.

S: Let's go girl.

S: We goin' party tonight.

S: We goin' party tonight.

M: This has gotta last us a year.

S: Year?

S: No, this ain't goin' last a night. M: I should've made 2

S: This ain't goin' last a night.

M: Yes it is.

S: It ain't goin' last a night.

M: It's fine.

M: It's great!

S: You did a great job, girl.

M: I'm so happy! :D

M: I was genuinely so worried like what if it sucks cuz you don't know it's like seven months of work

S: we goin' party tonight.