Brewer's Note 〈R2R7〉

I have created an anniversary mead for the first time.

R2R7.

It is pronounced "R-two-R-seven."
 
At ANTELOPE, we rarely make alcohol for our anniversary. Part of it was because I thought it felt a bit cheap, and I was stubborn about wanting to avoid that kind of production. But as the number of people supporting us has grown little by little, my way of thinking has changed.
 
“A place to challenge oneself with confidence, prepared by those who support such challenges.”
 
I feel that is what a celebratory anniversary day is all about. Having come to that interpretation, I decided to take on the challenge.
 
There was a challenge I had always wanted to try: “Creating the satisfaction of a Belgian beer without using malt or hops.”
 
There are many producers in the beer world who consistently deliver overwhelming satisfaction. Among them is the vast variety of Belgian styles, and the style known as 'wit' never fails to have its devoted followers.
 
A unique flavor and body derived from wheat, acidity, and the spicy nuances created by orange peel and coriander. A pleasant carbonation with low alcohol content.
 
The challenge was to brew these elements into a mead.
 
I chose basil. Four different types, in fact. Each has wonderful characteristics: one with a sweet aroma, one with a vintage hop-like scent and bitterness, one with a lemon-like aroma, and one with a banana-like scent.
I learned about all of them directly on-site from Basil House in Hamamatsu, and made my selections.
 
The pesticide-free basil was potent, with a strength that could hold its own against the aromas of the yeast.
 
The yeast is a mixed-culture variety, and we pitched two types simultaneously. I hope that by intertwining these complex elements, we can achieve a slightly fuller body while keeping the alcohol content low.

〈Yasu → Hamamatsu〉

The person who introduced me to Mr. Atsushi of "Basil House," the basil farm for this project, was Mr. Shiomi of Yohoya, well-known for his Shio Mead. I happened to be looking for herbs to soak in the aging barrels for Shio Mead and was consulting with him about that as well.

Before being introduced to Basil House, I had been thinking about using orange peel and Hokkaido coriander seeds for this production, too.

But the passion of Mr. Atsushi and the allure of the different basil varieties wouldn't stop stirring our emotions.
Before I knew it, I was overcome with an inexplicable surge of determination: "Let's mix various types of basil and have each one play the roles of hops, orange peel, coriander, and yeast!"

Basil House thinks about agriculture on a global scale, and you can see glimpses of that everywhere in their basil cultivation. The charm of hybrid basil and the emphasis on diversity. There are moments where even just picking up a basil leaf makes me look back on my own life.

The four types of basil sent to us were all unique and powerful. I felt as though they were saying they could live on their own.

〈Tasting Note〉
ABV is 6%. Upon opening, a sweet aroma reminiscent of holy basil, cinnamon, and vanilla rises. A sharp, refreshing sensation like lemon peel follows, with a light mouthfeel. There is a faint banana-like quality and soft acidity, similar to a fermented wheat beer. Our own homage to Belgian beer.

ーーー
Style: Sparkling Metheglyn w/ Basils
ABV: 6%
Carbonation: Yes
Volume: 500ml
Ingredients: Myanmar honey, Basil (Kapoor Tulsi, Vana, Oya, Lemon)
Sweetness (10-point scale): 2 (Dry)
Recommended Serving Temperature: Well-chilled (4-8℃)
Pairing: French fries, salty bread, Acqua Pazza

〈Mead making〉
Each of the four types of basil was made into tea at different times before adding the honey. Saison yeast and Lachancea yeast were pitched simultaneously in a nearly 1:1 ratio. After primary fermentation was complete, it was carbonated and bottled without heat treatment.

〈Label〉
From Nari

To ANTELOPE, which is celebrating its 5th anniversary.
I drew this label with feelings of gratitude for the many people who have met, connected with, and supported ANTELOPE so far.

When I recall the days spent at ANTELOPE, I realize that we have always had dependable companions around us.
The days we have accumulated have, at some point, become a large and beautiful bouquet.

The flower language of holy basil is "blessing."

Whether you are new here,

Or have been with us for a long time,

I want you to cherish the overflowing feelings as you pick this up.

A luxurious mead made with four types of basil. I hope you enjoy it along with the label.

Blessing for you.