Last year, I tried the umeshu made with kokuto shochu, and it was smooth, fragrant, and delicious.

I want to try making it too, but I don’t think I can hold out for a whole year.

Do people who make it every year finish it every year?

It keeps increasing steadily.

>>6

I envy those who can drink to the last drop.

Because there is still some left even after using it in cooking.

This year I’m going to make plum syrup…

Since we’ve waited a whole year, let’s try making it with various ingredients!

→One year later…

I like this “onee-loli” manga.

Last year, the crop was extremely poor and circulation was bad.

I want to make two types this year.

It’s an erotic manga with a vibe like Kirara.

I thought about trying to make umeshu after seeing this, but a year is a long time… It’s faster to just buy umeshu… that’s what I decided.

Is it satisfying and delicious to pickle it yourself?

>>14

Don’t think in sage mode.

Some people might be surprised to see it posted here, but the magazine it’s published in is adult-themed…

I wonder if homemade plum wine won’t spoil even if I sip it slowly.

>>16

Since it will be made with alcohol at a concentration that won’t spoil legally, it should be fine if you keep it covered.

You can start drinking after six months.

I’m waiting for the Seven Heroes collaboration again this year.

If you can’t wait for aging, just use Spiritus!

After reading Amaterasu Gohan, I was surprised that Yoko-chan had sex pretty easily.

I thought it would take a little more time to deepen the relationship…

Recently, it feels lonely because everything is too heartwarming with food topics.

I want to be slapped soon.

I like things that aren’t sweet.

Is it possible to extract just the fragrance of plum wine?

>>23

It is possible to make only shochu, but it seems that it takes longer due to osmotic pressure.

Actually, if it’s been six months, you’re good to drink.

Plum wine made with good alcohol is really delicious, but I don’t drink plum wine that much, so it ends up being a lot left over.

The fruit wine I made myself has a high level of satisfaction.

But I’m worried about the high sugar content, so the Sarunashi sake I made last year just won’t decrease at all.

Last year, the plum harvest was poor, so I skipped it…

How will this year be?

How many bottles should I use to last a year?

Wagunas! No, it wasn’t.

Katasunakku Basu E no Komawari

Is it illegal to soak with fruit?

>>33

Any alcohol with an alcohol content of 20 or higher is safe.

If it’s below that level, there is a risk of re-fermentation, so it is said that it cannot be made without a license.

>>33

If you look it up a bit, you’ll find that as long as the alcohol content is above a certain level and you avoid specific items like rice or grapes, anything else is fine.

I heard that if you soak it in very high-proof alcohol, it can be done a bit faster.

When you soak grapes, you can make the grape wine that I dreamed of as a child.

The plum wine I made about 10 years ago has still not been touched.

This coffee bean is aimed at those who find it bothersome!

…How do I make it again?

If Suntory is using the FCI method around 196, it should be doable.

The umeshu made from fully ripe plums that are used in this is made that way.