We had a Sake Party in June. The guests were the same member of January. They enjoyed my handmade plum wine (梅酒・うめしゅ) for an aperitif. Now, I’m making a new plum wine of this season. ^^
First Sake was a Hiroki (飛露喜) Junmai Daiginjo (純米大吟醸) by Hiroki Shuzo in Fukushima prefecture. The scent was mild and it had a very deep and savory taste.
And this is Asahitaka(朝日鷹・あさひたか) of Takagi Shuzo in Yamagata prefecture. This is a local limited version and my husband got it there.
He also got dried codfish (棒たら) in Yamagata.
I eat this as the dish of New Year’s Osechi. But I’ve never cooked it myself. It was my first experience cooking dried codfish. I soaked it in water overnight and simmered with soy sauce and water for almost half a day till the codfish become soft. It took time for the preparation but very tasty and good for sake!
Bitter Gourd is a seasonal vegetable now. I cooked it with minced chicken (ゴーヤの肉詰). Marinated Deep-fried Horse Mackerel (アジの南蛮漬け）was pickled fish with vegetables. It had a refreshing sour taste and good for the rainy season.
Albacore Tartare (マグロのタルタル）with Yuzu Koshou(citrus pepper) was also great with Sake.
I got this albacore tuna (トロビンチョウ） from Kochi prefecture. These are the fatty (トロ）part of albacore and very tasty! ❤️
I made various tsumami (つまみ) as usual, like simmered vegetables and fried dishes.
And the last dishes were two kinds of chirashizushi (ちらし寿司).
This is a chirashizushi of Horse mackerel (鯵・あじ).
I enjoyed the wonderful night with guests and delicious sake! ❤️
If you want to try my dishes with Japanese sake, contact me. We can negotiate and I will arrange for you. ♪
Some of my friends loved my plum wine. ^^ This year, we tried to make it together.
This is a simple recipe for a typical plum wine or Umeshu!
What you need:
Green plums —– 1kg
Rock sugar —— 600g ~ 1kg
Shōchū with a 35% alchohol/volume, or brandy ——- 1.8L
Container (such as a glass jar with a lid)
Wash the green plums, wipe off the excess water around the plums and take off the stem using a stick.
Make sure the container (glass jar) is clean, and put in the green plums from step 1 and all of the rock sugar (or honey). Pour in the liqour (shōchū or brandy), close the lid of the jar and store it in a cool and dark place.
Occasionally shake the jar gently to mix the contents together. The wine can be consumed after around three months, but it is better to wait for around a year to make it even more tastier. Remember to take out the plums after one year.
Every year I also prepared non-alcohol plum syrup for my children too. It’s good for children and people who want it without alcohol.
This year I made two types of plum syrup: a regular one with rock sugar and another with brown sugar.
We had a sushi making event and lunch after making the plum wine. We made California rolls together and ate Temaki Sushi and other food that I had prepared. I didn’t have time to take photos here. ^^;