梅酒、どうやって作った?と聞かれたのでちょっと昔話。2003年6月3日。実家では母がよく漬けているのですが私には初めての梅酒作り。主婦1年生っぽくてイイわ〜。この時期、どこのスーパーに行っても野菜コーナーには青梅が氷砂糖や焼酎とともに売られてました。高い、と思ったけど南高梅(和歌山産)1kg=1,280円と普通の青梅1kg=880円(朝のSALEでは500円で売っていた様子。買い損ねた!)を買って2瓶漬けました。1年後の味くらべが楽しみ〜。
On 3 Jun 2003, I made umeshu (ume liquor or plum wine) for the first time. In June, the umes for liquor were selling everywhere in Tokyo and I bought two different kinds of ume plums to taste the difference. Nankoubai from Wakayama (1kg=¥1,280) was expensive, but the red cheeks are very cute. I also bought ordinary green ume plums from Kanagawa (1kg=¥880). It's a shame that I missed the green plums which were sold for ¥500 earlier that day! I have to wait for at least a year before I can drink it.