〈Brewer's Note〉Koko Hole 11

It was early summer, one year ago, when our project to create mead using plums and Japanese pepper (sansho) from Wakasa began. After being shown the abundant nature of Wakasa by Yaokumagawa-juku, I became inspired to craft mead using the fascinating crops of this enchanting land.

We picked Beni-Sashi plums, and for the Japanese pepper, we harvested both the leaves and the berries.

Since we had an outdoor event planned for one year later, we decided we wanted to have this ready to drink by then. We went for a dry, carbonated style that could be enjoyed from a single hand. Just imagining the abundance of citric acid makes my mouth pucker.

〈Wakasa→Yasu〉

Many people probably only think of Wakayama when they hear "plums." I was no exception; I had no idea that Fukui Prefecture was a plum-producing region.

We were able to pick Beni-Sashi plums at the Fushimi Farm. When I asked if there were any rules for picking them, the team at Fushimi Farm smiled and told me, "Just pick them all, that's it." Their faces were so wonderful, yet frankly a bit intimidating.

There was no way we could pick them all, but we were still given a generous amount of plums. We put these plums into a barrel along with the sansho and left them to age. Without really thinking, I said, "It's a hole-in-one!" and innocently stuffed the plums through the bung hole, effectively losing any way to get them back out again.

The plums, left for so long, provided an abundance of citric acid. It’s perfect.❀

〈Tasting Note〉

The vibrant aroma is like spring flowers, with the scent of plum following shortly after. You can hardly taste the sansho, but it works as a member of the orchestra, playing its part. The attack is smooth, with a solid acidity. I want to chill this and drink it while the sun is still out.

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Style: Melomel

ABV: 9%

Carbonation: Yes

Volume: 375ml

Ingredients: Myanmar honey, plums, sansho (Japanese pepper)

Sweetness (10-point scale): 2 (Dry)

Serving temperature: Chilled well (4-8℃)

〈Mead making〉

The plums and sansho were aged with the mead in the barrel for 8 months. The plums, which initially had a mild impression, developed a vibrant and deep acidity after being soaked for a long time.

I was quite anxious as the acidity grew stronger day by day, but there was no way to get the plums out anyway. So, I just waited for spring to arrive. The result is overflowing with the scent of white flowers, making it perfect for the season. Since it's dry, it's great for a crisp toast, and it's perfect for spending a luxurious moment.