06/11/2026
Making homemade umeshu (plum wine). At Ranzan, we make ours with less sweet flavor profile, making it more enjoyable with our Kaiseki course.
This time, we used two types of shochu: imo (sweet potato) and mugi (barley). It will be ready to enjoy in about six months. The true joy lies in watching it mature over time.
自家製の梅酒作り。嵐山では甘み控えめで作っています。今回は2種類の焼酎を使いました。芋と麦。美味しくなるのは半年後。ゆっくり育てる楽しみ。