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sake, shochu and sushi
Last year, on June the 12th to be precise, I concocted “Umeshu” (Japanese plums preserved in sake and shochu) which happened to be so popular that the four litres I had lovingly matured for a whole year disappeared in a couple of weeks!
A Japanese friend of mine, having been impressed with the results of my slightly unusual recipe asked me to put my talents to work with “biwa/loquats”!
He brought me small loquats unfit for normal consumption but perfect for preserves.
I used premium sake and shochu from the same brewery, Hana no Mai in Hamamatsu City, to ensure some regularity:
From left to right: Yaramaika kome/rice shochu (25%), Acha no Tsubone rice/kome shochu, Hana No Mai Junmai Ginjo (15.5%) and Hana No Mai Junmai (15.5%)
I added 1 kg of “koorizato/peserve sugar” to almost 2 kg of loquats (for umeshu, I used only 1 kg, as they had more “flesh”).
Now, we shall have to wait until June next year!
If you try your own hand, make sure your concoction stays in a dark place at a reasonable and constant temperature!