Way back in the wilds of December I set my first batch of yuzushu to steep. A similar process to umeshu, one simply sets the fruit in shochu (essentially straight alcohol) with lots of sugar. A classic recipe in many regards, and one of the easiest ways to make your own liquor. After a week I fished out the rinds and made a batch of marmalade with them (mottainai and all that), and then set the jar back in its corner for further brewing.
Time passed. I think I was meant to take the fruit out before we left for America, but that didn't happen. I thought about taking it out when we returned in March, but other things occurred that distracted me.
So on a rainy afternoon in nearly early May just after finishing a batch of rhubarb butter I decided it was time to extract the fruit. Yuzu is notoriously strong-flavored, and so I was rather worried that it might taste like...crap.
The amount fits rather nicely into four quart jars, and the fruit looks more than ready to be turned into some kind of jam-like substance that I haven't dreamed up just yet. (I'm imagining it with mint and maybe apples.) As I got closer to the bottom the yuzushu came out cloudier, and the final jar resembles a wheat beer in color and texture.
For purely scientific purposes we sampled each jar to determine whether or not there was a difference in flavor. The pure gold jar had a bit of a fiery kick, while the opaque yuzushu was slightly sweeter. The aroma distinctly reminded me of my marmalade, which also has me wondering about tossing in some ginger next time around, too. Meanwhile, back to the sampling...