097 TEKKA APPLE

TEKKA APPLE is an apple brandy made from freshly picked apples, seasoned with spices and a hint of sweetness, inspired by the image of drinking apple pie.

At the beginning of summer, in northern Shinshu, Nagano Prefecture We received freshly picked apples of a variety of varieties, including San Tsugaru, Shinano Sweet, Shinano Gold, San Fuji, and Granny Smith, from an apple farm in Iizuna .

When thinning out apples during their growth, about half of the apples must be thinned out to make room for one apple, and they were consulting us about how to use them. They are small and vibrant yellow-green in color. When eaten, they are still sour and hard, but when the sugar content is measured, it is about 10 degrees, and you can tell that there is sweetness and fruitiness behind the sourness. After crushing them finely, sugar and enzymes are added, as this is a new ingredient, and wine yeast and sake yeast are used as yeast, and the tanks are divided to compare the fermentation conditions.

I was worried at first because there wasn't much moisture, but after about two weeks, both varieties produced apple wine with the aroma of juicy green apples.

However, compared to apple brandy, the distilled product has a lighter aroma and a sharper flavor. This makes it possible to add spices and herbs to expand the flavor. The complex flavor is created by adding vanilla, cinnamon, cloves, and citrus peel from Madagascar, as well as honey from Japanese pepper, which is characterized by its spicy flavor, harvested in Otaki. It will gently ease the cold of winter.

Item: Brandy Contents: 100ml / 500ml
Ingredients: freshly picked apples (from Nagano Prefecture), vanilla, cloves, cinnamon, cinnamon leaves, mandarin peel, apple chips, honey, water Alcohol content: 42%

Drawing: Ryota Nishimoto

TEKKA APPLE is an apple brandy made from picked apples with spices and a slight sweetness, inspired by drinking apple pie.

At the beginning of the summer, we received picked apples of various varieties such as Sun Tsugaru, Shinano Sweet, Shinano Gold, Sun Fuji, and Granny Smith from an apple farm in Iinuma, Nagano Prefecture, Northern Shinshu.

They were asking for advice on how to make use of the thinning process during apple growth, which requires about half of the total number of apples to be thinned out to make room for one apple. It was small and bright yellow-green in color. They are still sour and hard when you try them, but when you measure the sugar content, it is about 10 degrees, and you can tell that there is sweetness and fruitiness. After behind crushing it into small pieces, I added sugar and enzymes since it was my first time using these ingredients, and used wine yeast and sake yeast in separate tanks to compare the fermentation.

We were worried about the low water content, but after about two weeks, we had apple wine with a fresh green apple aroma in both cases.

The distilled version, however, has a paler aroma and a sharper taste than the apple brandy. For this reason, it may be possible to add spices and herbs to expand it. The complex flavor is created by adding vanilla, cinnamon, cloves, and citrus peel from Madagascar, as well as the spicy flavor of karasuzan pepper honey from Otaki. It gently soothes the winter chill.

Item: Brandy
Contents: 100ml / 500ml
Ingredients: Picked apples (from Nagano Prefecture), vanilla, cloves, cinnamon, cinnamon leaves, mandarin peel, apple chips, honey, water
Alcohol content: 42%.

Drawing: Ryota Nishimoto