Pour the water and agar-agar into a pot, and mix together. Set to high, and dissolve the agar-agar as the water heats up. When it reaches a boil, bring the heat down to low and simmer for 3 – 4 minutes. After simmering, add and completely dissolve the sugar, mizu ame and ume shu (plum wine). Allow the jelly to cool for 2 minutes.
Pour about 1/3 of the water jelly into the container with the matcha jelly. Arrange the drained and rinsed beans inside the container to look like stones on the bottom of the pond. When the jelly has almost set (3-5 minutes), pour in another 1/3 of the jelly. Add the fish and the leaves and lily pads. Once the jelly has almost set (3-5 minutes), pour in the remaining jelly. Place the jelly in the fridge until completely set, about 20 minutes.
Carefully slide the jelly out of the container and slice into as many slices as desired, and enjoy!