After two years in the making, we have crafted a peach mead.

This mead captures the essence of late summer, using "Natsukko" peaches from Abe Farm in Niigata and two types of fresh thyme from Shiga. The thyme includes creeping thyme and jasmine thyme grown by Iiri Farm. The herb combination that enhances the aroma of the peaches was curated by Soran-san from NOMURA SHOTEN.

In an age where mixology is trending, this creation aims for an exciting, scientific deliciousness even within the world of mead. If I am in Japan and can savor the four seasons, I want to keep creating products thoughtfully designed for each one, which is why I named it after the season.


<Niigata ⇔ Yasu ⇔ Tokyo>

It takes over seven hours to drive from Yasu to Niigata. But for a passionate event at Hasegawa-ya or a planned visit to Abe Farm, it’s not a burden at all. If anything, it’s the spirit of saying, "Let me go, I'm eager to get there."

It may seem like a long, long journey at first glance, but I don't mind driving because I can unexpectedly clear my mind and think about work. That said, of course, three hours is better than seven.🚗

When I received Abe-san's warm hospitality on the final day, it felt like everything was worth it. Abe-san taught me that not only are their peaches famous, but their pears are as well. Abe-san also ponders major topics like the significance of agriculture in Niigata and what "natural" means to us.

Peaches grown by such a man.

We packed everything into a single tank, from the slightly firm, aromatic ones harvested earliest in the season to the soft, mellow, and ripe peaches of the late season.
It is a work packed with the late summer of Japan.

The perfect match was herbs. I had the pleasure of meeting Soran-san from NOMURA SHOTEN at an event in Tokyo, and afterward, they visited our factory in Shiga to create the herb recipe on-site.

The combination they came up with was thyme and cinnamon.
It’s a pairing we could never have come up with on our own. A technique only someone like Soran-san, backed by logic and experience, could produce. It's exciting. I can feel the "Meadology."


<Tasting Note>
With an ABV of 8%, this yellow liquid has a hint of peach viscosity. The herbal, spicy scent of thyme is followed by notes of peach and plum. We added sweetness, supported by a touch of cinnamon. We aimed for a unified profile. It is carbonated.

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Style: Specialty Mead
ABV: 8%
Carbonation: Yes
Volume: 500ml
Ingredients: Honey (Myanmar), Peaches (Niigata, Abe Farm), Thyme, Cinnamon
Sweetness (10-point scale): 6 (Semi-sweet)
Recommended Serving Temperature: Chilled well (4-8℃)
Pairing: Grilled chicken, lamb chops, rare cheesecake

<Mead making>
Peaches were added to the tank each time they arrived from Abe Farm. Thyme was cold-steeped in the late stages of fermentation. We added a bit more honey afterward and pasteurized it. Carbonated and bottled.

<Naming>
I hear the word "Mixology" at bars more often now. Since we also use science to make mead, I wanted to create something with that same mindset. What resulted was "Meadology."

The label was created by Nari.
"It's very simple, but when you put it on, it looks crisp and cute. We combined the green of the herbs, the pink of the peaches, and the yellow of the moon. I like the pop and positive feel of it."

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