Our Story
Patience
Made Drinkable
Meiju began with a simple question: what would happen if we made plum wine the slow way, without shortcuts, and without compromise?
The Beginning
It started with a grandmother's recipe, written in faded ink on a folded piece of paper. A few lines. No measurements. Just notes about watching the plums and trusting the process.
We reverse-engineered it over two years of small batches, comparing flavour profiles across different maceration times, plum varieties, and sugar ratios. The goal was never to perfect it — it was to understand it well enough to make it consistently excellent.
Malaysia gave us the context: a country where Chinese, Malay, and Indian culinary traditions intersect every day. Meiju sits in that overlap — familiar to those who grew up drinking 梅酒, and approachable to those discovering it for the first time.
Timeline
2019
First experimental batch brewed in a home kitchen in Kuala Lumpur. Twelve bottles. Shared with friends.
2020
Refined the cold maceration method after two seasons of testing. The flavour profile stabilised.
2021
First named batch released — Batch 01. Fifty bottles. Sold out in three days.
2022
Moved to a dedicated production space. Seasonal releases began. Each batch numbered.
2023
Meiju launched online. The collection grows batch by batch, each release numbered and tied to a season or method.
Ready to try Meiju?
Each bottle tells part of the story.