Every year, I have refreshed the Shiomead made with Mr. Shiomi's honey. "Aurea" is a word that means golden. This golden honey, imbued with the fascination of Japanese honey, has a flavor that only Mr. Shiomi, who was raised in Japan, can create from the Japanese climate.
Aurea 13, which pairs with Aurea 31, has already been released. This 31 is the counterpart mead. It is the wonderful thing about mead as a beverage that you can use the same raw materials and the same brewery, yet change the approach to offer a different perspective.
The number 403 represents Mr. Shiomi.
The beauty of mead lies in the ability to create two completely different styles from a single honey, a work that cannot be completed without the power of the raw materials.
While Aurea 13 was inspired by the morning, Aurea 31 is inspired by the night.
I have expressed exactly what Mr. Shiomi, the honey producer, mentioned: he wanted to create a mead that could be enjoyed throughout the night. It was fermented carefully over time. Please be sure to compare the two.
〈Tasting Note〉
The brilliance of the honey and its original green character have evolved through the slow fermentation process into a freshness reminiscent of shaved lemon peel. The crisp nuance of the barrel also supports its structure, which is marvelous. The power inherent in the raw ingredients has been transformed directly into this liquid.
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Style: Traditional
ABV (Alcohol by Volume): 12%
Carbonation: None
Content: 500ml
Ingredients: Honey (produced in Hamamatsu)
Sweetness (10-point scale): 1 (Dry)
Serving Temperature: Well-chilled (4°C-8°C)
〈Mead making〉
Honey is mixed with water, and yeast is added to ferment. The temperature is lowered for aging, then transferred to wine barrels without racking. It is then aged and bottled directly.
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〈Brewer's Note〉Merci pie