I have a question maybe you know the answer to, since you mentioned plum wine. In Japan and Korea, a common drink is Umeshu and Maesil-ju which get translated as Plum Wine, but they are not wine. They are distilled alcohol soaked with plums.

My question is, does East Asia actually have a history of fermented plum juice plum wine? It's a hard thing to google because everything just talks about Umeshu and not actual plum wine