Making Yuzushu (or any citrus liqueur)
Firstly, many thanks to the Japanese Food Lab recipe here ! I used it as my base recipe well as a few others for reference and have set out what I did out below. I've made umeshu (from green plums), yuzushu and bergamot-shu in the past. Umeshu differs from the ctirus-shus given you don't peel and remove the fruit. The following is what I would do for any kind of citrus. Video here: Materials: Sterilised glass jar (a 2L jar was not enough for the initial input although was okay to add the rest of the alcohol once the peel and fruit was removed, a 3L jar as suggested by the Japanese Food Lab would have been perfect to minimise pain) Cheesecloth (enough to make a little bag for the peel) Twine (to tie the cheesecloth bag) Yuzu - picked from my tree, I had 654g (391g fruit, 162g peel) 250g Japanese white rock sugar 981ml shochu (30% alcohol but any neutral alcohol with 30-35% alcohol content would be fine. I've also used Haku vodka in the past.) I'm based in Madrid and got...
