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Horilka (''(ベラルーシ語:гарэлка)'', ''(ウクライナ語:горілка)'') is a Ukrainian alcoholic beverage. The word ''horilka'' may also be used in a generic sense in the Ukrainian language to mean vodka or other strong spirits and etymologically is similar to the Ukrainian word for burning - ''hority''. Home-distilled horilka, moonshine, is called ''samohon'' ((ウクライナ語:самогон), literally ‘self-distillate’ or ‘self-run’ - almost identical to the (ポーランド語:samogon)). Horilka is usually distilled from grain (usually wheat or rye), though it can, exceptionally, also be distilled from potatoes,〔Malko, Romko. "(Ukrainian Horilka: more than just an alcoholic beverage )", in ''Welcome to Ukraine'' Magazine. URL accessed 2006-12-06.〕 honey, sugar beets etc. One type of horilka, called ''pertsivka'' ((ウクライナ語:перцівка)), is horilka with chili peppers. Historically, outside of Ukraine pertsivka is generally referred to when people speak of horilka, although pertsivka itself is just one type of horilka. It is believed that horilka was not as strong as today with about 20% alcohol by volume (40 proof).〔〔(【引用サイトリンク】title=Ukraine and ancient Rus )〕 However, today nearly all industrially produced horilka is 40% (80 proof). == Derivatives == Ukrainian tradition has also produced various derivatives of horilka. Some of these are available as commercial products, but most are typically home-made. This includes various kinds of fruit infusion, ''nalyvka'' and spiced ''spotykach'': ''malynivka'' made with raspberries, ''tertukha'' (strawberries), ''agrusivka'' (gooseberries), ''ternivka'' (blackthorn berries), ''kalynivka'' (snowball tree), ''shypshynnyk'' (rose hips), ''horobynivka'' (ashberries), ''zubrivka'' (bison grass), ''vyshnyak'' or ''vyshnivka'' from cherries, ''slyv”yanka'' (plums), ''morelivka'' (apricots), ''tsytrynivka'' (lemons), ''mokrukha'' (oranges and cloves), ''mochena'' (citrus rind), ''kontabas'' (blackcurrant buds). ''Horikhivka'' is flavoured with nuts. Horilka is also made with honey (called ''Medova''), mint, or even milk. In some cases whole fruits of red peppers (capsicum) are put into the bottle, turning horilka into a sort of bitters; it is then named ''horilka z pertsem'', or ''pertsivka''. (One should be mindful of the usage: ''horilka z pertsem'' refers to ''horilka'' bottled with hot chilli peppers, whereas ''pertsivka'' typically refers to ''horilka'' spiced with the essence of pepper. ''Horilka z pertsem'' always refers to a Ukrainian spirit, whereas ''Pertsivka'' or Pertsovka may refer to Russian vodka.) ''Medova z pertsem'' is the combination of ''horilka'' with chili peppers and honey. Most of these preparations are aged with fruit for several weeks or months, then strained or decanted. Some recipes call for the jars to be placed on the rooftop, for maximum bleaching by the sun. Many include the addition of home-made syrup for a strong liqueur, others yield very dry, clear spirit. Some involve the fermentation of fruit as well as addition of horilka. Preparations which are baked in an oven, in a pot sealed with bread dough, are called ''zapikanka'', ''varenukha'' or ''palynka''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「horilka」の詳細全文を読む スポンサード リンク
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