日本では梅の実を果実酒にして梅酒を作るのが一般的です
The one which makes the fruit of plum fruit wine by Japan and makes plum liquor is general.
中でも和歌山県産の南高梅を使うのが一番とされています
It's said to be most also to use "Nanko-Ume(plum)" made in Wakayama-ken at the inside.
僕はスーパーで、大きな南高梅を買い求め、
ホワイトリカーと氷砂糖で漬け込みをやりました
I buy supermarket and big Nanko-Umes(plum)、and It was pickled with white liquor and crystal sugar..
僕の家の庭にはヤマモモの木があって
Be a bayberry tree in a garden in my house,
This year, heavily, It made many big fruits successful.
甘くて美味しいこのヤマモモの実も果実酒に最適です
The fruit of this sweet and good bayberry is also most suitable for fruit wine.
このヤマモモは、古来の言い伝えで薬効もあるということで、梅酒と同様に果実酒にしました。たくさん実ったので娘夫婦の分も別に作ってあげました
It was said that they also had this bayberry efficacy of a medicine by an old legend, and I took fruit wine like plum liquor. I bore much, so I also made you one for the daughter and her husband separately.
１か月ほど漬け込んだら、実と酒を分けて実の方はジャムを作ろうと思います
If it's pickled for about 1 month, I think a true person will separate a fruit and liquor, and makes jam.
