How are you all doing? I am Yamada, in charge of this month's diary.
May has made it even easier to be outside in many ways.
On May 7, a new gin soda can went on sale only in Niigata Prefecture. The cans are now conveniently portable, so we hope you will enjoy them as an accompaniment to outdoor activities and BBQs in the coming season. We hope that people outside of Niigata Prefecture will also be able to pick one up when they visit Niigata Prefecture.
Now, this month's limited is "Zins that would go well with spiced food".
It is made with a combination of princess saris, strawberries, spices, and spruce.
I want to make a zine inspired by biryani! This led to the decision to make this month's zin. We had never actually made biryani before, even though we had eaten it before, so we started researching how to make it, choosing spices and rice that would go well with it, and so on.
It is a blend of juniper berry parts and 10 other parts taken individually. The result is a complex and tasty biryani,
Princess Sari was used in place of Basmati rice this time. Princess Sally is a variety of Basmati rice that has been bred to suit the Japanese climate, and it has a characteristic aroma like popcorn, but the texture retains the characteristics of Basmati rice. I was very surprised when I smelled the alcohol that had been removed after distillation, because the aroma really made me think of popcorn, just as it was.
Spruce is included to represent kewra water. Kehura water is the essence of water extracted from the flowers of the hawkweed genus, and is also used to make biryani. The addition of the fruity aroma of spruce gave the impression of being even more gorgeous.
Continuing from last year, we use a variety of strawberries called Echigohime from Niigata Prefecture.
There is also a biryani made by cooking strawberries together, from which strawberry was chosen because it seemed to be a good aromatic match for the princess sari.
This time, it is a strawberry-main limited, so it is made to smell like strawberries at the bottom of the bottle.
Fig leaves are used in place of mint and pak choi.
Many of the recent limited products are a combination of parts taken from reduced-pressure distillation, but there are some suitable for atmospheric pressure and some for reduced pressure, and I feel that by using each separately, the range of what I want to express with limited products will expand. At the same time, as I wrote last month, I have been worrying about distillation methods more and more, which is quite time-consuming.
The name of this month's zine is Pop Trip. It reads as it is, Pop Trip.
The name came about from a combination of the distinctive popcorn-like aroma of Princess Sally and the fact that when I tasted it once the formula was decided, I felt like I was visiting an exotic country on a trip, although I don't know where. I kind of like it because it's a nice word.
The sale will begin at 12:00 p.m. on Wednesday, May 15.
Fragrant "Pop Trip". Why don't you enjoy it?
