料亭をしている時代、
お客様に様々な食前酒を出していた.
季節ごとにそれは変わり、春に一番人気があったのは
杏のお酒であった。初夏の頃、杏をたくさん頂いた
それを毎年焼酎に漬け込み、砂糖を加えてたくさん貯蔵した
１年もするとそれは香りの高い杏の酒が出来上がった、
いろんな花や果物をホワイトリカーに漬け込んで試したが
杏に勝るものはとうとう見つけられなかった。
杏は奈良時代かそれ以前に中国から伝わったという
原産地はヒマラヤ山脈だとも聞いたことがある。
長い時間を経て世界中に広がり、アメリカのカルホルニアが最大の産地だと
言われています。
写真を提供させていただきました。 hitatinotono
感謝！！
親父さんの一文で、桜花前のマイナーなアンズ花が救われました。
２３日？の食前酒かな（＾＾。
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親父さんの一文で、桜花前のマイナーなアンズ花が救われました。
２３日？の食前酒かな（＾＾。