Apple in Shock '23

Introducing "Apple in Shock '23," an apple mead/cyser.
This is a mead created to celebrate the anniversary of "THE MUSEN IN SHOCK," located in Minami-Senba, Osaka.

〈Yasu→Nagano〉

We once again used apples from Yamashita Fruit Farm in Kamiminochi District, Nagano Prefecture. During the production of the 2022 Apple in Shock, we consulted with them about the texture and acidity of the apples, which led us to use Maypole and Bramley varieties. We used the same combination again this year. The difference from last year is that we picked the apples ourselves this time.

It seems these crabapples are primarily grown for pollination and are rarely used. I decided to harvest 100kg of these trees, which had grown to about 3 meters in height, and spent time picking them by myself at the end of August. I don’t think for a second that it makes me virtuous, nor does it necessarily make the product taste better because I picked them myself, but it certainly changes one's emotional investment in the process.

I believe that whether you can sense the ingredients with all five senses and maintain a conscious approach to production while embracing the atmosphere of the fruit makes a difference in the final product. That is why we want to make the effort to visit and see the ingredients with our own feet whenever possible.

〈Tasting Note〉

While it retains the fresh aroma of apples, there are also many complex nuances derived from fermentation. The subtle plum-like scent that appears in the top notes comes from the jasmine. The apple acidity is firm, and it feels quite dry, making it a great pairing for a wide range of dishes.

Honey: Myanmar Honey
Fruit & Herb: Maypole, Bramley, Jasmine
Fermentation: Apples and jasmine were added during the late stage of primary fermentation; pasteurized after aging.
Alcohol: 10%
pH: 3.38
Residual Sugar: 35.0g/L
Volume: 500ml

THE MUSEN IN SHOCK has plenty of side dishes that make the drinks go down well. We aimed for an unpretentious, easy-drinking experience that pairs well with any dish. Their anniversary is November 1st. If you’re in the area, please come by and celebrate!

〈Mead making〉

We decided not to heat the apples this year. We wanted to make the most of the acidity naturally present in the Maypole and Bramley, and we wanted to convey the fresh aroma of the Yamashita Fruit Farm's apples directly without the need for heat, so we experimented with a cold-side addition.

Since the apple-derived acidity provided a clear backbone, I thought I’d add a little extra body with jasmine to ensure the flavor wasn't purely apple-dominated.

It has a slightly cloudy appearance. You might notice some sediment settling at the bottom, but personally, I feel that mead lees are less unpleasant than those in wine, so there’s no need to be too concerned about it.