Trying to make shell ginger tincture with Amami brown sugar shochu

Everyone 🌸

We are entering the season when young leaves become darker day by day.

Now, Kakeromajima is in the season when shell ginger grows glossy leaves and blooms 🌿✨

Kakeromajima has abundant shell ginger, and you can see the garden of my house and the shell ginger in the back mountain.

It is very useful in various situations such as serving dishes on the leaves of shell ginger, drying the leaves and packing them in eye pillows and herbal warmers, and making shell ginger herbal tea.

Shell ginger has the antioxidant power of polyphenols that regulate female hormone balance, works on active oxygen in the body, and contains active ingredients that lead to dry skin and anti-aging.

Shell ginger gives off a very refreshing and sweet scent and is my favorite scent 💖

Since I moved to Kakeromajima, I started making herbal tinctures from shell ginger leaves and flowers every year!

The appeal of herbal tincture is that the leaves and flowers of shell ginger are extracted with alcohol, etc., and the active ingredients of herbs can be efficiently taken in.

What kind of scent would it be if you soak the herb tincture of shell ginger, which contains wonderful ingredients, in brown sugar shochu, which is made only in Amami? When…

Takuya and Takako, who are also the brown sugar shochu concierge of Setouchi Sake Sales Co. , Ltd., who are indebted to us on a daily basis, gave us various advices, and we recommend 3 of the wide variety of brown sugar shochu. I chose the type ✨

“Lady of the South Island” Asahi Sake Brewery <> It is said to be “brilliant and sweet” with sake that has started distilling moromi and finished only the first dripping part (first dripping / first dripping) with alcohol of 44 degrees. I am.

“Sato no Akira Hakukaku” Machida Sake Brewery <> This is a cocktail base made from Sato no Akira, which uses abundant brown sugar, which is the main ingredient, and has a slightly higher alcohol content of 37%.

“Tenka Musou” Shinno Sake Brewery <> A new manufacturing method that directly puts brown sugar into moromi, and uses abundant brown sugar that is twice as much as rice jiuqu, with the rich aroma of brown sugar and a new taste that is mellow and rich. Brown sugar shochu. A refreshing mouth that does not make you feel the high alcohol of 35 degrees.

I can hardly drink alcohol, but it seems to be a very attractive thing for alcohol lovers. (Lol)

If you make tincture of shell ginger with these brown sugar shochu, it will surely be a delicious herbal liquor!

Pour 3 types of brown sugar shochu into each bottle, add chopped dry and fresh shell ginger leaves, and a total of 6 bottles lined up in the room ✨

I spent the aging period while being excited about what kind of scented tincture will be finished from each brown sugar shochu and shell ginger 🌿 ✨

Next time, I will tell you the story of choosing your favorite scent from these three types 😊

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