Well, not the typical "wine" per say, more like Mint Liquor. In Japanese, this recipe was called Minto-shu, the "shu" part meaning alcohol or liquor. So plum wine is called "ume (plum)-shu". Japanese people make all sorts of "wine" with mainly only three ingredients. The alcohol, usually shochu (a distilled beverage similiar to vodka in the states, but with lower alcohol content, usually around 25%), sugar or rock sugar, and fruit (or in this case, mint.) I've made plum wine many times, as well as others such as concord grape wine and granny smith wine. My parents and their friends have made some with cherries, apricots, pomegranates, kumquats, whatever they have extra of.
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This mint wine recipe called for 1 1/4 cups of alcohol (I mixed half and half of 25% alcohol shochu with 40% alcohol vodka since I had a little of each), a handful of mint, and 1 T sugar. In one month I'll be taking the mint out, and in two months I'll be able to have a taste, although it is recommended I wait at least six months (which ain't bad because the plum wines are a ten year wait...not that I'm going to wait that long. ^_^)
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