So here’s a tip for those thinking about making umeshu (plum wine). Don’t put the umes in the fridge, thinking it’ll keep it fresh longer because it’ll do the opposite.
When I bought the umes, I knew I couldn’t make umeshu as soon as I got home, so I thought I’d be smart and put them in the fridge to keep them safe from bugs and mold. Instead, I had to chuck a good 1/3 out because they got frostbite (mushy). I thought the rest was salvageable, but it looks like the correct answer was not really. :(
I don’t know how it’ll taste when it’s ready in about 6 months, but I have a feeling that it’s not going to be great.