Maesil-ju (), also called plum wine, plum liquor, or plum liqueur, is an alcoholic drink infused with Prunus mume (plums). The exact origins of Maesil-ju are unknown, but it is thought to date back to the 918-1392 Goryeo period.
Ingredients
Maesil-ju is made with
Prunus mume (; "plums"), preferably ripe
hwangmae (; "yellow plums"), which are yellowish in color, fragrant and firm.
Unripe
cheongmae (; "green plums")—firmer and less fragrant—can also be used.
Bruised or over-ripened plums may make the wine cloudy.
Damaged fruits should be avoided, as direct contact of plum seeds with alcohol may produce a small amount of
Hydrogen cyanide, due to the
amygdalin in plum seeds.
However, toxicity vanishes after a year of maturation.
Ripe plums have much lower amygdalin content.
Typically, of soju (of 20% ABV) and of sugar is used per of plums.
Preparation
Prunus mume are washed in cold water and dried on a tray for a day.
Dried plums and
soju are added to a sterilized glass or earthenware jug and infused for about 100 days.
The fruits are then removed by sieving, and sugar is added to the plum wine.
The wine can be consumed immediately, but three to six months of maturation will greatly enrich the wine's flavour.
Commerce
Popular
maesil-ju products include
Mae hwa soo,
,
and
Seoljungmae.
See also
