The different types of plum wine available.

There are many different types of plum wine available on the market. Each type has its own distinct flavor and alcohol content.

Some of the most popular types of plum wine include:

– gekkeikan
– choya
– yamahai
– kUROMOTO

Gekkeikan is a type of plum wine that is made with green plums. It is the most popular type of plum wine in Japan and has an alcohol content of around 15%.

Choya is a type of plum wine that is made with red plums. It is a popular type of plum wine in China and has an alcohol content of around 18%.

Yamahai is a type of plum wine that is made with yellow plums. It is a popular type of plum wine in Korea and has an alcohol content of around 20%.

KUROMOTO is a type of plum wine that is made with black plums. It is a popular type of plum wine in Thailand and has an alcohol content of around 22%..View now

The history of plum wine in China.

The history of plum wine can be traced back to the Tang Dynasty in China (618-907). It is said that the founder of the Tang Dynasty, Emperor Gaozu, was a great fan of plum wine. He would often drink it with his friends and courtiers. The plum wine of that time was made from a type of plum called “xingren”, which is native to China.

The production of plum wine in China began to decline in the Song Dynasty (960-1279), and it was not until the Ming Dynasty (1368-1644) that it began to recover. In the Ming Dynasty, the plum wine was made from a type of plum called “mei”. Plum wine became very popular in the Qing Dynasty (1644-1912), and many poems and songs were written about it.

Plum wine is still popular in China today, and is often drunk during the Lunar New Year and other festivals. It is usually made from red or green plums, and sometimes other fruits such as peaches and apricots are added to the wine. Plum wine is usually clear, but it can also be reddish or brownish in color.

Visit howtomakewinefromgrapes.com to learn more about plum wine recipe. Disclaimer: We used this website as a reference for this blog post.