Hanatomoe育てる日本酒（梅酒用 山廃純米）
じじ
Plum seeds that the wife had ordered from her hometown arrived, so we spent the weekend working with plums.
The sake we prepared this year is Hanaboe from Miyoshino Shuzo in Nara Prefecture, which is famous for its mizu-hashiro (last year it was Tomikunishiki from Hyogo). Hanaboe has a sweet image, but this sake is made for fruit wine, so the wild yeast is fed sugar to the limit in order to raise the alcohol content to the legal limit of 20 degrees Celsius, making it dry.
It is made with 1 kg of Nanko plums, 350 g of glacial sugar, and 1 shou of sake. I think a little more sugar would have been better.
I hope to see the result in a few months!
⚫︎2 The second one is Iwakagami, a flower in early summer
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