Clawd + last year’s umeshu (after letting it sit for 12 months, it turned out delicious!)

This post describes a homemade umeshu (Japanese plum liqueur) that was prepared by combining it with a product or ingredient called "Clawd" and left to age for 12 months, resulting in a favorable taste outcome. The post appears to be a personal anecdote or recipe result shared on social media, likely documenting the fermentation or infusion process and its successful culinary result.

Source: Boris Cherny (X) | 2026-05-10