Brewer's Note: "Bodaiju"

When asked if the flavor of mead changes significantly depending on the honey used, there is a theoretical argument that it "doesn't change much."

If you compare polyfloral honey to monofloral honey, the aroma components appear to differ by only about 8%. This 8% is significant enough that you can enjoy a variety of flavors when eaten raw. However, there is also a theory that since most of this 8% is highly volatile, it likely escapes along with the carbon dioxide produced during fermentation in mead brewing.

We love linden honey. We always feel it is "the most delicious" when eaten as is, so this time, we decided to take the leap and brew a mead using only that honey.

In conclusion, it was obvious that the flavor was "completely different."
I think using delicious honey from Nagano played a part, but there must have been some aroma components that deviated significantly from the data in those papers.

It has a clean, refreshing finish that is hard to describe, shifting away from a scent like the lumber section of a home improvement store. We’ve finished it dry, so we hope you can enjoy it like a wine.✍️

〈Tokyo → Nagano → ANTELOPE〉

The linden honey we used this time was introduced to us by Mr. Tanaka of "Yama to Hachimitsu" in Tokyo.

I believe it's been over two years since we started working together. I had liked his linden honey since I first visited his shop and bought some to take home. I was thinking about how delicious it was when he asked if I would like to try using it.

We did it!!
I was looking forward to seeing how much of the strong aroma of the honey would carry over into the mead. Before aging, it was a bit harsh and I was worried, but as expected, it was a high-potential honey, and it turned out wonderfully.

〈Tasting Note〉
The ABV is 12%. It is woody and herbal, with distinct notes of Japanese cypress and green apple. Even unfiltered, the liquid is beautifully clear from long-term aging. It is dry but doesn't feel thin-bodied, and it has a wonderful, lingering finish that envelopes the palate.

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Style: Traditional Barrel Aged Mead
ABV (Alcohol by Volume): 12%
Carbonation: None
Volume: 500ml
Ingredients: Linden Honey (Nagano Prefecture)
Sweetness (10-point scale): 3 (Semi-dry)
Serving Temperature: Cellar temperature (8-12°C)
Pairing: Cream pasta with lemon, or honestly, I don't know—I'd actually love for you to tell me (this aroma is so novel to me that I'm not sure what the "right" answer is).

〈Mead making〉
Linden honey and water are mixed, and yeast is added. As soon as primary fermentation is complete, it is aged in white wine barrels. It is bottled once we determine it has reached its peak flavor.

〈Label〉
Since it's linden honey, we went with an image of a linden tree. The label color is inspired by the mountains. It's the perfect shade to match the aroma.