090 DELIGHTFUL AML

NEWLAND is a commercial facility renovated from a former crane training school in the south of Kumagaya City, Saitama Prefecture. A long-time friend contacted me to ask me to make sake because the fruit trees planted at the same time as the facility opened in 2012 are now bearing fruit, so I was excited. This year, there was a particularly large harvest of apricots. The apricots that arrived were beautiful and of uniform size, likely harvested over several days.

A small amount of yeast was added to 40kg of apricots and the brewing was carried out carefully. The next day, fermentation began actively from the top and continued for several days. What was interesting was that although it seemed to have finished, it started fermenting again the next day. Once it had settled, it was distilled. The sweet and sour aroma typical of apricots spread throughout the distillation chamber and liquid emerged.

The timing for the product is right in the summer. The spirits of seedling lemon verbena and Yerba Buena were added during the blending. Apricot, Mint, Lemon Vervena are AML. The refreshing scents overlap. I found a combination that is perfect for summer.

The 40% alcohol content is a little lower than usual, so it's perfect to drink as is, slightly chilled, or on the rocks or in cocktails.

Item: Brandy Capacity: 100ml / 500ml
Ingredients: Apricots (from Saitama Prefecture), lemon verbena, mint (Yerba Buena) (from Chiba Prefecture), Rai spirits, water Alcohol content: 40%

Artwork by Ryota Nishimoto

I was very excited to receive a call from a long-time friend who wanted me to make sake from the fruit trees that were planted when the store opened in 2012. He said, ""This year's apricots are especially plentiful. This year's apricots were especially plentiful,"" he said, as the apricots were picked over several days and the size of the fruit was perfect.

We added a small amount of yeast to 40 kg of apricots and carefully prepared the wine. The next day, fermentation began actively from the top and continued for several days. What was interesting was that once we thought it was over, it started to ferment again the next day. Distillation after settling down. The sweet and sour aroma of apricots spread throughout the distillation room and the liquid appeared.

The timing for making the product was right in the summer. When blending, I added seedling lemon verbena and yerba buena spirit, Apricot, Mint, Lemon Vervena (AML), to create a refreshing combination of aromas. I've found the right combination for summer.

The 40% alcohol content, a little lower than usual, makes it perfect for chilling and drinking on its own. Of course, it can also be served on the rocks or in cocktails.

Item: Brandy
Contents: 100ml / 500ml
Ingredients: Apricots (from Saitama Prefecture), Lemon Verbena, Mint (Yerba Buena) (from Chiba Prefecture), Lai Spirit, Water
Alcohol content: 40%.

Artwork by Ryota Nishimoto