I make fruit liquors twice a year. One of them is made from Japanese citrus.
We go to a Yuzu firm every year. The firm is in Sibata town where is southern of Miyagi Prefecture. I always buy 2 bags. One is for liqueur, the other is for yuzu vinegar to drink.
In early summer, it is difficult to get a reasonable price spirits. Because many people make plum liqueur , so they want to buy reasonable one.
In winter, they don’t make yuzu liqueur. I get it easily every winter!!!
We don’t eat it as it is. The taste is very very sour. But yuzu is used many ways. For cakes, cookies, add zest to pickles as a secret ingredient, and more.
It is said that we take a bath with yuzu, we don’t catch cold the winter. Of course, that day we bought them, we took a yuzu bath.
When my first time peeled zests and removed white piths, I was so tired. Because I used my Japanese knife. Now, I peel zests with my peeler, remove white piths with a table knife.
Oh, it took little time to make the liqueur this year!
Put the jar in the cool and dark place for 3 months.
- 28 oz Yuzu (Japanese citrus) 800g
- 7 3/4 cups spirits about 1.8L
- 18 oz crystal sugar about 500g
Wash Yuzu. Peel zest with a piller. Remove the whote pitch because it is bitter.
Put zest, Yuzu, crystal sugar like layers in an enough large jar. At last, pour spirits.
Put the jar in cool and dark place. Shake the jar sometimes. After one month, remove Yuzu from the jar and put same place. You can drink it is 2 months from removing Yuzu.