The plum season and the rainy season come at the same time in Japan. So, the rainy season is also called “plum rain.” In Japanese, “plum rain” translates to “tsuyu 梅雨”. The “tsuyu” rainy season normally begins in mid June and ends in mid July. Since the plums are normally ready for picking in early to mid June, we pickle salty plums and make plum wine in June. Due to the high humidity during the rainy season, fruit easily goes bad. That’s why you have to shake the plum wine bottle three times a day. One of the qualifications of a good housewife in Japan is that she can make good pickled plums.
Making plum wine may sound difficult but actually it is very easy. Plums are washed, wiped and put into an earthenware jar with sugar crystals and gin. Once the juice from the plums come out, they have wrinkles. You should wait for at least twp months until it is ready. but, if you really want the best-tasting wine, you need two years. When the mixture of juice and gin turns golden brown, it’s ready. If you drink it, it can heat up your body. If you have a headache or a cold, it can cure you. If it’s hard to sleep, it can put you to sleep. Just put ice into the plum wine or drink with fizzy. You can enjoy mild taste of plum wine.
