Hello!

DEEPSEEK, the barrel-aged series we released last year, has now entered its second year.

A relaxing day off with a glass of DEEPSEEK is simply wonderful. It continues to evolve slowly in the bottle, so it might be fun to tuck a little away and compare the flavors over time.

DEEPSEEK -Honey-

  • Viscous texture with a deep golden hue

  • Intense aromas of rich honey, butter, and vanilla

  • Balanced acidity with a very sweet finish

"Barrel-Aged"—I believe this is a challenge that never ceases to provide interest and adventure for those aspiring to brew. Some brewers even call barrel aging a "Blackbox" because you never know what you'll get when you finally take the liquid out. This time, we aged a high-alcohol, sweet mead in bourbon barrels for six months. When preparing barrels for bourbon, the insides are charred thoroughly, which causes a chemical change in the wood components and forms many vanilla-like notes. That is why bourbon has such a distinctive sweet, vanilla-like aroma, and why other spirits aged in bourbon barrels often take on a luscious scent as well.

DEEPSEEK Barrel-Aged Mead also takes on those sweet aromas, and its rich mouthfeel provides a sense of satisfaction as if you were eating a dessert made with luxurious amounts of honey. To allow you to enjoy it in small portions, we’ve put this release in 500ml bottles with a screw cap.

It has a long finish, so you can enjoy the mead on its own, or pair it with high-cacao chocolate to enjoy the harmony of bitterness and sweetness.

Episode

Since this is our second release, I thought I’d leave in some of my naive thoughts from the first year. My thoughts for this year are simply: "Man, barrel-aging really is something...!!!!" This is the perfect drink for when it's cold outside.

While this was our first time releasing a barrel-aged product, it was also our first attempt at another process: traditional mead brewing, where you don't artificially stop the fermentation.

Although it was our first time crafting a fully fermented mead, it finished at the ideal point, and we were able to create a mead perfect for barrel aging. The base mead had strong notes of vanilla and cinnamon even before it hit the barrel, so I must admit, my expectations were high from the start. I couldn't stop the excitement in my chest, thinking, "Maybe we're making something incredible?" I kept wondering how it would be tomorrow, or in a month. It was a feeling just like watching morning glories grow when I was a child.

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