〈Brewer's Note〉Hachiroku Lemon

The lemons grown by Lakes Farm near our factory are Kumiko-san's top recommendation. We added a clear lemon nuance with a hint of ginger as a secret ingredient.

We have expressed that nostalgic feeling of "honey lemon" through mead. Interestingly, the culture of "honey lemon" reportedly entered Japan in 1986.

Being low in alcohol and sweet, it is recommended even for those who are not fond of alcohol, and I hope even those who usually drink only dry beverages will try this nostalgic flavor🎐

〈Local→Local〉

There are many wonderful farmers in Yasu, where our factory is based. One of them is Kumiko-san from Lakes Farm, affectionately known as "Kumi-chan." We have been making mead using her blueberries since last year, which are packed with the fully pesticide-free fruit she grows.

This time, we used Kumiko-san's pesticide-free lemons and added a subtle hint of ginger as a secret ingredient. Wanting to bring out the natural flavors of the ingredients, we soaked the lemons and ginger in honey for a week and used that honey for brewing.

It would be rude to the farmers to simply lump everything together by saying it's good because it's local.
But I can confidently say that our local area is great. That is how wonderful the producers around us are. It’s cool to drink this on a sunny afternoon.

〈Tasting Note〉

A slightly deep yellow color. The sweet scent of honey paired with the gentle, green aroma of lemon. Despite the low alcohol content, the body is satisfying, derived from the deep nuances of Burmese honey. The finish leaves a nostalgic bitterness from using the whole lemon. Enjoy it on its own or with baked goods.

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Style: Melomel - Fruited Mead -

ABV (Alcohol by Volume): 3%

Carbonation: Yes

Volume: 500ml

Ingredients: Honey, Lemon (from Yasu), Ginger (from Shimanto)

Sweetness (10-point scale): 7 (Sweet)

Serving Temperature: Chilled (4-8℃)

〈Mead making〉

It’s been nearly a year since I started experimenting with soaking ingredients in honey. I would do it out of curiosity, and day after day, I would just nod to myself, thinking, "Oh, so that’s what happens." The time has finally come to put that experience to use.

The suggestion actually came from Okada-kun.
"Apparently, honey lemon is made by soaking lemons in honey," he said.

Well, of course it is.

I thought, but his strangely serious gaze was so persuasive that I said, "Let's do it! Let's brew it with honey that's been soaked." Low-alcohol beverages carry many risks, so we managed this one more strictly than usual. That is how this honey lemon mead, "Hachiroku Lemon," was born.

This is a bottle I want you to drink while reminiscing about the days when you thought katakana words sounded cool.