Aimee Weinstein, Tokyo Writer

This past Sunday was the long-awaited unveiling of the umeshu (plum wine) that my good friend, Saori, and I put together back in June.  We had been storing it in a cool, dry place (as cool as we could get in sweltering Tokyo) for at least two months.  When we took it out, it was a beautiful golden color with the plums swirling and beckoning within.  When we poured it out of the mundane container, it sloshed lightly in the glass, catching the glint of the light.  Both Saori and I like it over ice, so the cubes clinked against each other to welcome the liquid.

The taste was just the right amount of sweet: tangy, but not insipid.  It was strong – we could taste a quick hint of the alcohol as it warmed our throats.  It was, in short, perfect.

The amount we made should, perhaps, last us through the winter – or at least until we can make another batch again in the spring.  I sense this become a yearly event.  Kampai!