Homemade Green Plum Wine (Qing Mei Jiu)

Why people make this wine

Fresh green plums are a seasonal ingredient, available in spring at Asian grocers and Chinese herb shops. The process is simple: plums, sugar, rice wine, and patience. Traditional Chinese food therapy considers green plum wine a gentle tonic for the digestive system, associated with supporting the body’s absorption of nutrients and bolstering immunity. Beyond drinking it, the same wine is applied externally as a topical rub for the relief of sciatica — massaged into the affected area until the skin feels gently warm. Commercially made Japanese umeshu (such as Choya) can be used as a ready-made substitute if fresh green plums are out of season.

Method

1. Wash the green plums thoroughly with cold boiled water and set aside to air dry completely — no moisture should remain on the skin.
2. Once fully dry, place the plums into a clean glass jar.
3. Add the crushed rock sugar (or pour in honey).
4. Pour in the rice wine until the plums are fully submerged.
5. Seal the jar tightly and store in a cool, dark place.
6. Steep for 2–3 months before drinking.

Nourilo’s Tips

For sciatica, drink one small glass daily, then apply some of the plum wine directly to the affected area and massage gently until the skin feels mildly warm. With consistent use over a period of time, many people find it helps ease their symptoms. If you spot white floating particles in the wine, that may indicate the plums were not fully dry when bottled, which can lead to mold — discard that batch and start fresh. If you cannot find fresh green plums, commercially bottled Japanese-style umeshu works too.