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2012年6月27日 (水)

Plum wine/梅酒

My family’s plum wine making goes back to 45 years ago, when my parents got married.  Somewhere down the line, my mother and I started to make two bottoles every year; one is for years and years later so that we can enjoy its matured taste, and one is for immediate drink.  My husband loves my family’s plum wine.  Luckily we’ve got Japanese plums, so we decided to make our plum wine to commemorate our marriage year and to have it matured taking long time.

For the plum, green one gives plain and sour flavor, while ripe one mild and fruity flavor.  If too ripe, skin gets bruised in the maturing process, and the wine will lose the clearness.  By using frozen plums (freeze plums for over 48 hours, cells get destroyed and the constituents, e.g. citric acid, sorbitol, polyphenol etc, can be extracted to the fullest.

For sugar, rock candy is commonly used.  Granulated sugar, coarse sugar, or brown sugar lump can be also used.  Plain sweetness that the granulated sugar has keeps the fruit flavor.  The amount of sugar used depends on your preference.  Still, over 60% of fresh plums, or 40% for frozen ones is needed.

For alcohol, any kou-rui (high class) alcohol that contains over 35 percent of alcohol (e.g. whiskey, vodka, gin, brandy etc) can be used, and different kind of alcohol creates different flavor.






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