Candy Logic

I tried solving the equation for sweetness once more.
Naturally, it is beautiful as it is. But this time, I dared to construct its deliciousness using "logic." Breaking down the balance of aroma, acidity, and sweetness, and then reconstructing it. It is a mead that feels a bit chemical and exciting, almost like an experiment in a science lab.

With respect to the free-spirited approach of American mead making.

That is how I created Candy Logic.
We have always focused on cherishing domestic raw materials and bringing out their characteristics in our meads. However, craftsmanship is also about letting the creator’s ego shine, and it is equally important to plan logically and gather ingredients efficiently.

Creating a piece packed with the sensibilities of capitalism is also an important task.
By logically composing the flavor, we reproduced that rich, over-the-top American taste in a low-alcohol Japanese style.

Do you love Dr Pepper? Let’s go.

〈Tasting Note〉

It features the unique aroma of cranberry, the richness of cinnamon and black sugar, and an overtly scientific scent reminiscent of Dr Pepper. The balance of acidity and sweetness is excellent, giving me the feeling that this is the cutting edge of mead.

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Style: Free-Style Mead

ABV (Alcohol by Volume): 6%

Carbonation: Yes

Content: 500ml

Ingredients: Honey (Myanmar), Cranberry, Orange Peel, Molasses Sugar, Cinnamon

Sweetness (10-point scale): 7 (Sweet)

Serving Temperature: Well-chilled (4-8°C)

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〈Mead making〉

All ingredients except for molasses sugar and cinnamon are mixed in order and fermented.
Cinnamon is added during the middle stage of fermentation, and molasses is added in the late stage before the mead is aged at a low temperature. After racking, it is pasteurized. Carbonation is added, and then it is bottled.