〈Brewer's Note〉Deepseek - Ginger, Apple -

We decided to release this mead, which has been aging in a bourbon barrel with ginger and crabapples, to coincide with the launch of Ginger Cat 3.

Both use the same fresh ginger from Kochi.
The character changes depending on whether it is used before fermentation or added as an infusion afterward. The osmotic pressure also varies based on the alcohol content and sweetness, which in turn alters the overall flavor profile.

Even so, barrel aging is undeniably fascinating. That is the ultimate takeaway.
It is incredible how a liquid that I kept thinking tasted like pickled red ginger gradually pulls itself together; that is what makes alcohol so interesting.

I can't stop doing it. There are fewer than 300 bottles. Super-limited, check.

〈2023 ⇒2024〉

The interesting thing about barrels is that you end up forgetting about what’s aging inside. While making it, you’re always wondering how it will turn out, but there comes a moment when you realize, "Oh right, that was in there."

Then, when you taste it, you feel the greatness of time. It's cool. How can it be cool when the brewery is extreme hot? Please check it out.

〈Tasting Note〉
The ABV is 14%. It has a strong body and is filled with an aroma that evokes the lands of Asia. The scent of ginger is supported by the subtle acidity of crabapples balancing the sweetness. I love it so much that I find myself thinking, couldn't this mead replace Yomeishu or Shaoxing wine entirely? Could it even change the world?

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Style: Bourbon Barrel Aged Methegrin
ABV: 14%
Carbonation: None
Volume: 500ml
Ingredients: Honey (Myanmar), ginger, crabapple
Sweetness (1-10 scale): 9 (Very Sweet)
Recommended Serving Temperature: Cellar temperature (8-12℃)
Pairing: Chocolate, Chinese cuisine, braised dishes (nitsuke), pickled plums (umeboshi)

〈Mead making〉
We added ginger and crabapples to Deepseek-honey, then further aged it in a bourbon barrel for just under a year.