Japanese cherry blossom wine
I heard that cherry blossoms fall at a speed of 5 centimeters per second. When I came to Shaoxing, a water town, a large area of cherry blossoms bloomed in spring, and I liked it for a long time and had a girlish plot, so I brewed this cherry blossom wine. Today is the first day of the breakup, and the pain is only a hundred days long. The wine will be good in a hundred days, and I will be fine too.
Japanese Sakura Sake Practice
Step 1
Pick multi-petaled Guanshan cherries, preferably 7 to 8 separated, with stalks. Clean under running water.
Step 2
Soaking in salt water for 10 minutes is conducive to sterilization.
Step 3
Rinse it off with running water.
Step 4
After draining, a layer of cherry blossoms and a layer of rock sugar are spread in a glass jar, which requires sterility and waterlessness, and the bottle is sealed with wine. Strain off the residue after two months. After three months, you can start drinking.
Step 5
The finished product picture two months later poured out in pink. (p Figure p looks like this (; ￣ェ￣））
Cooking techniques for Japanese sakura sake
Cherry blossoms are best used with multi-petaled Guanshan cherry blossoms