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<title>飲食部十六|漬物|梅干</title>
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<a href="https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_1038.pdf" target="_blank"><img src="https://ys.nichibun.ac.jp/KojiruienSearch/img/icon_pdf.gif">[p.1038]</a>
<div id="V">和漢三才図会<br /></div>
<div id="N">百五造醸<br /></div>
<div id="V">梅酢 即梅汁也、六月製梅干時取之、用生梅黄熟者一斗漬水一日、苦汁出時取出、以塩三升糝梅、安圧石一昼夜、梅汁出、取梅日晒、又漬件梅汁日乾再三、則梅干成矣、〈○下略〉
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