Japanese plum wine
Every year, plum wine is brewed and I share my little experience with everyone.
How to make Japanese plum wine
Step 1
Choose green plums with intact shape and no scars, rinse them several times, and soak them in water for 2-3 hours. After rinsing, dry and set aside.
Step 2
Use a toothpick to gently pick off the remaining stems without damaging the plum meat.
Step 3
The container should be sterilized with hot water and dried, avoid residual oil stains, and put the processed green plums and rock sugar into the bottle.
Step 4
Then drizzle with honey on top.
Step 5
Finally, slowly pour in the distilled spirit and leave it sealed for more than half a year. But I recommend drinking it after a year, the longer the cellar, the more mellow the taste, and you have to be patient if you want to drink good wine.
Step 6
You can shake it gently every few months in the middle, because rock sugar and honey will slowly precipitate, but you must shake it gently and slowly, violently, which will affect the quality of the wine.
Step 7
This is the wine made last year, and I have already drunk half of it.
Step 8
In summer, it is recommended to drink it with ice, and the fruity aroma is mellow.
Step 9
In winter, it is recommended to drink hot water, warm and beautiful.
Cooking techniques for Japanese plum wine
Plum wine in Japan is generally easy to use white liquor, which is a raw material wine specially used to make fruit wine, high purity, and does not have too much fragrance, so it will not weaken the taste of the fruit, so it is not recommended to use Chinese liquor, because the aroma of the liquor itself is too strong, if you really can’t buy this raw wine, it is recommended to eat Japanese shochu or vodka instead. For honey, try to choose a better natural pure honey, I used cheaper honey for a year, and the taste is really much worse.