Autonomous Mead

Our members are active in the towns where we live and work, operating with "autonomy"—freely, independently, and self-reliantly.
Using "autonomy" as our keyword, we are developing experimental activities that cross various fields and cultures—food, clothing, and shelter—through collaboration and partnership with external communities.

That is how this group, "Jichiku" (Autonomous Zone), which we formed in September 2025, describes itself.

Making mead from ingredients we produce ourselves is something no one could do alone.
That’s why we formed this band; we were able to use only our own materials and brew it ourselves.

〈Local→Jichiku〉

We know that even a grid that looks uniform takes on an entirely different meaning when you change your angle or perspective. The honey used this time is from Seto, and the rye is from Shiga. We harvest our own ingredients and brew them with our own hands. This is a spirit packed with that kind of luxury.

It carries a viscosity reminiscent of soba-yu (buckwheat water), and we have crafted it to have a light body with a pleasant acidity.

〈Tasting Note〉
The cloudy white color comes from the honey and the rye. Beneath the soft, soba-yu-like viscosity lies a peach-like aroma and a firm acidity. In the finish, the graininess derived from the rye emerges. It is best enjoyed with simple ingredients.

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Style: Braggot
ABV: 4%
Carbonation: Yes
Volume: 500ml
Ingredients: Honey from Seto, Rye (grown in Shiga Prefecture)
Sweetness (1-10 scale): 3 (Semi-Dry)
Serving Temperature: Well-chilled (4-8℃)

〈Mead making〉
The rye is coarsely crushed, soaked in hot water, and stirred for 30 minutes. After extracting the viscosity into the liquid, domestic honey is mixed in. Yeast is added, and after primary fermentation is complete, the mead is clarified and pasteurized. Finally, it is carbonated and bottled.