Bayberry Wine (Yangmei Jiu)
初夏のルビー色！中国の家庭で作られる「究極の甘酸っぱさ」
Description
A fruit wine made by soaking 'Yangmei' (Bayberry/Waxberry)—a representative Chinese fruit briefly available in early summer (June)—in Baijiu (like Sorghum liquor) with rock sugar. The Chinese Bayberry version of JP 'Umeshu' (Plum wine). Bright ruby red; tartness is fruitier than plum wine, and the intense berry sweet-sourness completely masks Baijiu's odor.
Classification: Adults, Alcohol, Fruit Wine, Yangmei Jiu, Bayberry, Summer Staple, Homemade, Sweet and Sour
Shops selling Bayberry Wine (Yangmei Jiu)
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How to use
Ingredients
- Baijiu(40%+ ABV)
- Yangmei(Bayberry)
- Rock sugar
Instructions
- [Typical Uses]
- [On the Rocks / Soda Mix]: Pour into a glass full of ice as an aperitif or digestif.
- Eat the red bayberries that absorbed massive alcohol straight (caution: causes drunkenness).
Learn more Substitutes, pairings, tips
Key spices
Intense、juicy sweet-sourness like cranberry or strawberry、and mellow Baijiu aroma
Substitutes at Japanese supermarkets
Substitute the vibe with JP 'Umeshu' (Plum wine) or 'Strawberry Wine'
Pairing
Appetizers / Cold Dishes / Palate cleanser for greasy food
Trivia
Intense high-proof Baijiu magically transforms into 'sweet, delicious, dangerous juice' via bayberry magic. Even Baijiu haters can chug it, hence the nickname 'the liquor that intoxicates women'.
Eating tips & etiquette
In China's Jiangnan region in early summer, 'giant glass jars soaking Yangmei' line the eaves of every home. While homemade is standard, you can buy commercial bottled ones in Asian store alcohol corners.
Allergen
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