〈Brewer's Note〉Orangette

A chocolate mead created in collaboration with "Un Son Doux pâtisserie," a new French confectionery and bean-to-bar shop opening in Kyoto.

Inspired by orangettes—candies made of chocolate-covered orange peel—we picked seasonal oranges in Wakayama and blended them with original chocolate specially crafted for us by Un Son Doux. Enjoying this with a light buzz and good conversation is the modern way to go. Its approachable flavor also makes it a perfect gift.

〈French→Love〉

Mr. Shimizu, the owner of "Un Son Doux pâtisserie," is a highly skilled pastry chef who trained in France. Having had him make the welcome chocolates for my wedding, I’ve long cherished the bittersweet memory and the dream of collaborating with him on something.

With the opening of Un Son Doux pâtisserie decided and oranges currently in season, Mr. Shimizu suggested a mead inspired by the orangette. I thought it would be interesting to turn a chocolate that is relatively common in France into a mead.

France is sometimes described as having a philosophy of romanticism. We crafted this for you with all our love.

〈Tasting Note〉

I went to Nakayama Farm in Wakayama to source these Navel oranges, specifically the Shiranui Navel variety. Known for their intense acidity and sweetness, they really capture the essence of an orange. We had the chocolate specially made with a stronger cacao profile to balance the bitterness, sweetness, and acidity.

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Style: Chocolate Mead

ABV: 4%

Carbonation: None

Volume: 500ml

Ingredients: Honey, Orange, Chocolate

Sweetness (10-point scale): 8 (very-sweet)

Pairing: Bitter chocolate, brownies, or even well-seared lamb chops

Serving temperature: Cellar temperature (8-12°C)

〈Mead making〉

Melting the chocolate without letting it separate has always been our biggest challenge. Thanks to technical guidance from Mr. Shimizu, we finally managed to pull it off.

Truly, professionals are amazing.

We prepared fresh orange peels, turning some into homemade dried peels and adding the freshly peeled aroma of the rest to the mead. It traps a citrus scent different from tangerines, pairing perfectly with the cacao notes.
As for the bitterness, we achieved this by briefly simmering a portion of the peels with the juice. I believe you will be able to feel a genuine, fruit-forward nuance. 🍊