AP Late Harvest〈Brewer's Note〉

Mr. Ogasawara grows grapes using natural farming methods at PAPA◯FARM in Katano, Osaka.
He’s very stylish and a glowing father who recently welcomed his third child.

It’s been over three years since I first met Mr. Ogasawara.
Three years have already passed since that first, unforgettable AP production.

Focusing on natural fermentation, and incorporating a bit of winemaking technique into our mead-making.
Taking the time to get involved and face agriculture, even if just a little.
(Although, I know I deserve to be scolded for saying that, considering I only help with the harvest for a single day.)

I am grateful to Mr. Ogasawara, who enjoys all of that and brews with me.

This year, we harvested Mr. Ogasawara’s Delaware grapes in two separate stages—early and late—and brewed them on the same day for natural fermentation.
Usually, the early harvest results in a higher alcohol content and the late harvest in lower, but this year it was the opposite.

The late-harvest AP2025 has a firm richness and has truly become something like sherry. It has power, yet there is enough residual sugar to be tasted. It’s very nice.
Every year, the difference in taste is so distinct that I end up categorizing them as table wines or dessert wines, but this year both turned out to be excellent additions to a meal.

A very precious mead.
We’re going to let ours age a while, too.