The other one is similar to the current recipe of plum liqueur, and dried chrysanthemum petals are soaked in shochu (Japanese distilled liquor) with sugar crystals to make kikuzake according to this recipe.
二つ目は、現在梅酒などを造る時の要領で、氷砂糖と一緒に寝かせた菊の花びらを焼酎に漬け込むもの。