Viburnum dilatatum

Japanese Name: Gamazumi / Miyama Gamazumi (Adoxaceae Family)

ミヤマガマズミ

Japanese Name: Gamazumi (Viburnum dilatatum, Adoxaceae Family)

The young wood of Gamazumi is strong yet flexible, making it a traditional material for crafting "sora baskets."

In autumn, the plant produces bright red berries with a tangy flavor, accompanied by a subtle sweetness. Tasting them while walking along mountain trails can be a refreshing treat, as their delightful taste seems to chase away fatigue.

Particularly, berries that have been covered by snow and softened develop an unforgettable, rich flavor.

Gamazumi fruit liqueur is known for its exceptional taste, rivaling that of fine wine. The berries should be harvested when they turn red, and depending on the steeping time, the resulting liqueur can have different colors and flavors.

Gamazumi Fruit Liqueur (Ready in About One Month)

Ingredients

• Gamazumi berries: 300g

• Rock sugar: 100–150g (adjust sweetness to taste)

• White liquor: 1.8L

Instructions

1. Thoroughly wash the Gamazumi berries and dry them well.

2. In a sterilized storage jar, layer the berries and rock sugar alternately.

3. Pour in the white liquor and store in a cool, dark place for at least one month.

4. The liqueur can be enjoyed after a month, but aging it for three months or more will create a smoother taste.

Tips

• Using berries that have been exposed to snow enhances their natural sweetness and improves the flavor.

• The longer the liqueur is aged, the richer the taste becomes, developing a wine-like complexity.