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Țuică ((:ˈt͡sujkə); sometimes spelled tuica, tzuika, tsuika, tsuica, or tzuica) is a traditional Romanian spirit that contains 28–60% alcohol by volume (usually 40–45%), prepared only from plums. Other spirits that are produced from other fruit or from a cereal grain are called "rachiu" or "rachie". ==Preparation== Traditionally, țuică is prepared from early October until early December (after winemaking is complete). The process must generally be finished before Christmas, so as not to leave unfinished business for the next year. If using plums, they must be left for fermentation (''macerare'') for 6–8 weeks, in large barrels (''butoaie'' or ''căldări''). According to both tradition and Romanian standards (SR), distillation must be done in a brass still (''cazan'', pictures at ()), using a traditional fire source (generally wood, but also of charcoal). The temperature is controlled traditionally by interpreting the sounds that the still makes and by tasting the brew at different points in the process. Usually, this process results in two grades of țuică: *very strong: distilled twice, generally a quarter of the production, and the first to come out of the still; about 55–60% alcohol by volume, stronger than palinka; called ''fățată'' or ''întoarsă'' depending on the region; the most famous țuică served before a meal; in rural regions, it is customary to serve this drink to a guest. *normal: the last to come from the still; between 20–30% alcohol. After distillation, țuică may be left to age between six months and ten years in oak aging barrels (the result is pearlescent yellow, has a strong aroma, and is known as "old țuică", ''țuică bătrână''), or it may be consumed immediately ("new țuică", ''țuică proaspătă''). The people preparing țuică are sometimes referred to as țuicari, căzănari, or cazangii, but this varies according to geographical region. Mixed with water, țuică should never turn white or opaque. 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「Țuică」の詳細全文を読む スポンサード リンク
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