Tamarillo Shochu

Preparation info

  • Makes —

    2 litres

    • Difficulty

      Easy

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook

Masu

By Nic Watt

Published 2016

  • About

Tamarillos were one of the fruits that I missed the most in my years overseas. So to come home and have a tree in my backyard is just brilliant. This shochu is a great way of preserving the flavour once the tamarillo season has ended. Again, with this recipe we infuse it in a chilled environment for up to three months for a full flavour extraction.