Apricot brandy
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A liqueur made by crushing and fermenting the flesh and seeds of apricots, distilling the fermented liquid, and adding sugar and flavorings. There are also liqueurs made by steeping apricots in brandy to add flavor. The alcohol content is about 15 to 35%. Source: Kodansha Drink Dictionary Information |
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あんずの果肉と種子を破砕して発酵させた発酵液を蒸留し、糖分や香料を加えてつくるリキュール。また、ブランデーにあんずを浸漬するなどして風味を加えたリキュールもいう。アルコール度数は15～35度程度。 出典 講談社飲み物がわかる辞典について 情報 |
![Ouchiyama [village] - Ouchiyama](/upload/images/67cb13ba9c0af.webp)
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