In Situ
June 18, 2011
In Situ
Liqueur-making is one of the better traditions of the Japanese countryside and one of which, (not suprisingly to folk that know me), I wholeheartedy approve.
So to honour the spirit of this fine tradition, today saw an experimental jar of loquat liqueur concocted in situ, in front of the tree that bore the fruit.
Blue bag tree
How it’ll turn out is hard to say, the taste-test being three months hence. Hopefully, it’ll be the perfect autumn aperetif, but in the meantime, contentment comes just drinking up the view…
Vintage: Rainy Season 2011
Kitchengardenjapan
Note: Condolences to the 3 ants (that must’ve died happy) in the making of this liqueur. What a way to go!
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