I prepared this plum wine in June this year 2010, and now it is ready to sip.
I made one with Japanese sake, and another is made with shouchu.
The one with Sake is light flavour, and the latter has got more flavour and depth, and taste colourful.
Umeshu has citric acid, and more mineral than mineral water, and helps digestion, and release tiredness.
The left one is with Sake, and the right is with shochu, they have different colour. Amazing! Sake has around 13-14% of alcohol, and shouchu has 20%.
There is a Group Master Sushi Class on 28th Nov 2010, Please join me Sushi Making 🙂
And There is a group Sushi Making class on 11th Dec,