Hana Recipe

Inspired by Lucky Yu

Time2h

Serves8

fresh, ripe & juicy plum fruit sake. bold & opulent with a sour finish.

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Ingredients

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1
Prepare fruit
Wash the plums thoroughly and pat dry. Remove pits and halve the fruit. Lightly bruise the flesh with the back of a spoon — this helps release juices and aroma.
2
Make simple syrup
In a small saucepan combine the granulated sugar and 250 ml water. Warm over medium heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature (about 20–30 minutes).
3
Combine with spirit
Place the halved, bruised plums into a sterilized 1-liter jar. Pour the cooled simple syrup over the plums, then add the 500 ml distilled spirit. Add the fresh lemon juice to brighten acidity and help preserve color. Gently stir or swirl to combine, avoiding splashing.
4
Seal & steep
Seal the jar tightly and store in a cool, dark place. Steep for 2 to 6 weeks, shaking the jar gently every 2–3 days for the first two weeks to help extraction. Taste after 2 weeks — the profile should be fresh, ripe and juicy with increasing plum character; steep longer for bolder, more opulent flavors.

5
Strain & bottle
When the infusion reaches the desired intensity (typically 3–6 weeks), strain the mixture through a fine mesh strainer lined with cheesecloth into a clean bowl. Press the plums gently to extract remaining liquid, but avoid forcing pulp through the cloth. Discard solids. Transfer the filtered sake into a sterilized bottle or jar and seal.
6
Mature (optional)
For a smoother, more integrated flavor, age the bottled plum sake in a cool, dark place for an additional 1–3 months. Refrigeration will slow maturation; room temperature (15–20°C) promotes rounding of edges.
7
Serve
Serve chilled over ice or straight into small sake glasses. Garnish each serving with a thin slice of plum or a lemon twist. The finished HANA should present a bold, opulent plum aroma with a fresh, sour finish.
8
Storage
Store the finished sake refrigerated after opening. Consume within 6–12 months for best flavor; flavor will gradually mellow over time.