It was back in the warmth of spring that we all brainstormed our year-end barrel-aged mead.Among the many candidates, we chose mango.
Drawn to the personality and commitment to cultivation of Mr. Hidaka, representative of Star Fruit Company in Saito City, Miyazaki Prefecture, we were able to use an abundance of peak-season mangoes.
The preparation was done together with fans who are interested in barrel-aged mead.Everyone's face lit up at the aroma and taste of the fully ripe mangoes we sampled.
After fermentation, it was moved into red wine barrels and aged for about 6 months.
It might seem contradictory to have a tropical fruit in the cold season, but I can picture people drinking it slowly while tucked into a kotatsu over the New Year holidays.
It would also be good with a little milk added for a lassi-style drink, or served hot.
〈Tasting Note〉
A deeper yellow color than usual. A sweet aroma reminiscent of brown sugar; when warmed in the glass by your hands, a rich, cream-like fragrance emerges.
The taste, which was extremely sharp before barrel-aging, transformed into a softer acidity and mouthfeel as it aged.
Style: Melomel
ABV: 14%
Carbonation: None
Volume: 500ml
Ingredients: Myanmar honey, Mango (Miyazaki Prefecture)
Sweetness (10-point scale): 9 (Very-Sweet)
Recommended serving temperature: Room temperature (14-20℃), or warmed (55-60℃)
〈Mead making〉Honey and mango are mixed for primary fermentation. Mango is also dry-hopped during fermentation. Transferred to red wine barrels just before fermentation finishes. Aged for about 6 months. Bottled.
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