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  • HOME
  • SERVICES
  • Blog
  • What is Sake ?
    • The History of Sake
    • Classification
    • HOW IS THE SAKE MADE ?
    • How to drink sake?
    • Sake and food paring
    • Jargon Busters
  • Media
  • Enquiry form

For the sake of SAKE !

How to make mulled plum sake

1/20/2016

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During the cold winter months in London, you will find mulled wine in almost every open market. Mulled wine is an alcoholic beverage of European origin usually made with red wine along with various spices. It makes sense that such a drink is so popular during this time, as alcohol has the effect of expanding your blood vessels, raisesing the body temperature and creating that 'warm' feeling.
​It is well-known that Sake has the most long-lasting warming effect
among all the alcohol beverages and therefore makes a great alternative to mulled wine.
So today I would like to introduce the hot plum sake cocktail.

冬の寒い時期にロンドンでマーケットに行くと必ずあるのがMulled Wine と呼ばれる赤ワインにスパイスやシロップなどを入れて温めた''Mulled wine(ムルド ワイン)と呼ばれるホット赤ワインカクテルです。アルコールには血管を拡張させる効果があり一時的に体温を上げるので寒いマーケットで人気があるのにはうなずけます。日本酒は全てのアルコールの中でも最も体温の持続効果が長いことで知られていますが、ワインではなく本日は梅酒を使ったオリジナルホットカクテルをご紹介します。

​Ingredients

Serves: 1
  • 100ml plum sake  (梅酒)
  • 100ml dry sake (辛口 日本酒)
  • 50ml hot water (お湯)
  • 1 bag of hibiscus tea or berry tea (ハイビスカスティー もしくは、ベリー系のお茶)​
  • 1(5cm) cinnamon sticks (シナモンスティック)
  • 1-2 large piece orange rind (avoid the pith) (大き目のオレンジ 白い部分は除く)

Method

Prep:3min › Cook:10min › Ready in:13min​
  1. In a heavy saucepan over medium heat, combine the plum sake, dry sake, hot water, cinnamon, and hibiscus tea bag.
  2. Squeeze orange juice and add orange rind.
  3. Heat gently for 5 minutes, but don't bring to the boil.​
  4. Keep hot on low heat for another 5 minutes to let the flavours infuse the sake.
  5. Serve your hot plum sake in glasses or mugs.

作り方

準備:3分 ›  調理:10分 › 出来上がり:13分 ​ 
  1. ​お鍋を中火で温め、梅酒、辛口日本酒、ハイビスカスティーバッグ、シナモンスティック、お湯、を入れる
  2. オレンジジュースを絞り 絞った皮を1に足す
  3. 温かくなるまで、中火から弱火で5分ほど温める
  4. 弱火でお酒に味がしみこむようにさらに5分温める
  5. ガラスの器か、マグカップに注ぐ

The plum wine includes about 15 times the citric acid of the lemon, which decompose the lactic acid , activating the energy metabolism.

また梅酒はレモンの約15倍のクエン酸を含んでおり、体内の疲労物質である乳酸を分解し、エネルギー代謝を活発にする為、梅酒には疲労回復効果があると言われてます。
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    Sachiko Koyama

    International Kiki-zake-shi(Sake Sommelier)
    ​2015 IWC Sake judge
    ​Ex- Sake sommelier of ROKA
    ​Managing director of 'THE SAKE SALON UK'

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