Homemade Kinkanshuu: Made March 2002 (Japan: Kinkanshuu: ABV No Idea)
Visual: Apricot. Very viscous.
Nose: Lime. Thick, pungent and slightly musky. Key lime. Almond. Lemon sorbet. Bitter almond.
Body: Menthol. Apricot and almond. Very thick syrup. Candy floss. Golden syrup. Lemon.
Finish: Candy floss. Blood orange and apricot. Light lime.
Conclusion: What a difference the choice of fruit makes. From what I know this is made on the same recipe as the umeshuu, and this is still syrupy and thick; this, however has a much bigger contrast between the elements within.
There is lots of citrus lime to give a tart touch, and odder still there is a fresh menthol feel that pretty much completely changes the experience. While the sweetness here is actually probably bigger and more candy floss like than in the umeshuu, the extreme contrast between the two elements actually means that it is actually easier…
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