Plums

Imo Shochu (Sweet Potato)
Written By Guest User

by Odd Strandbakken
Oslo, Norway

200ml Imo Shochu (Sweet Potato), Daiyame, Kagoshima
450ml Autumn Stock*
50ml Ice Plum Wine

*Autumn Stock
600ml cold water
5g birch leaves
5g caraway seeds

Bring everything to a simmer and let the stock cool for 30 min before straining it. Bottle and keep refrigerated until you want to serve it on ice.

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