〈Brewer's Note 〉Mexican Marigold

Introducing "Mexican Marigold," a mead made with Mexican marigold shoots and Japanese pears from Ryuo Town.

〈Yasu→Kohoku〉

This is our first collaborative mead with "SOWER," a restaurant located in the Kohoku region, stretching out from the northern shore of Lake Biwa. Many plants grow wild in SOWER's garden. With the idea of using those plants to craft a mead, our team visited SOWER this past August.

〈SOWER = Sower of Seeds〉 We want to sow various seeds rooted in food here, much like how we grow tomorrow's meals by sowing seeds, tilling the soil, and borrowing the power of nature as it shifts with the four seasons.

SOWER has very strong convictions, and seeing the garden in person really brings home the importance of their philosophy: "sowing seeds and working with nature." Blooming around the small stream flowing into Lake Biwa was Mexican marigold, giving off a supple yet powerful scent.

"It's a lovely scent; it's one of my favorites," said Kathy, the manager.

Because we wanted to preserve that beautiful scent as much as possible while ensuring the "botanical" character didn't become too overwhelming, we decided to use only the freshest morning shoots.

〈Tasting Note〉

The top note is the powerful scent of Mexican marigold. It is very hard to describe—a warm, "white" scent. There are moments where it even recalls white grapes. Having finished it for one month in white wine barrels, there is a hint of butter in the background. The unique bitterness from the shoots combines with the delicate acidity of the pears for a balance that is complex yet pleasing. It also has strong carbonation. Because the body is full, the flavor holds up even when served well-chilled. Enjoy it from your first toast through your first course.

Honey: Myanmar Honey
Fruits & Herbs: "Kosui" pears from Iekichi Farm in Ryuo, "Mexican marigold" from SOWER's garden
Fermentation: Mexican marigold infused after primary fermentation; finished in white wine barrels, then Kosui pear juice added and heat-pasteurized.
Alcohol: 11.2%
pH: 3.99
Residual Sugar: 37.5g/L
Volume: 500ml

〈Mead making〉

We used fresh Mexican marigold shoots to extract the scent, taking care not to let the bitter botanical notes become too prominent. We chose not to put the scent through fermentation because we wanted to capture the exact Mexican marigold aroma that Kathy envisions.

Still, it became a bit too bitter, so we balanced it by adding the soft sweetness and acidity of the Japanese pears. It is a drink with a scent that feels familiar yet entirely unique. It also has a distinctively mature nuance. The finish in white wine barrels added a crispness and further depth.