We're done putting stuff in jars. New this year is pickled ginger and blueberry liqueur. The ginger is ready to eat already - and it is ...

Last June, we tried making brandy-based umeshu . This weekend, almost exactly one year later, we tried it for the first time. Delicious. Smo...

'Tis plum season and time for umeshū again, the sweet, savoury Japanese plum liquor. It's getting more and more popular in summer - ...