Thoroughly wash green ume plums and remove the calyxes.
Dry green ume plums using a cotton towel.
Place ume plums in a clean, generously sized jar.
Gently pour in crystal sugar over the green ume plums.
Pour in white wine in the jar.
Tightly seal the jar and store it in a dark, cool place.
Your homemade umeshu will be ready in three months. (Though many sources say the best time to consume umeshu is one year after from this process.