KAPPA MEROMEAD

We crafted a mead to commemorate the 1st anniversary of KAPPA SHOKUDO.
Located in Shibuya, the shop has long carried our mead, and we envisioned a place where all sorts of interesting and energetic people could gather. Truly, a "yokai" building.

And among them, the most ordinary yokai of all: the KAPPA.
We celebrated with a cucumber mead.

With garden herbs, cucumber, and lactic acid fermentation—a production as strange as a yokai itself.

〈Tasting Note〉
A slightly cloudy, earthy color. The scent of cucumber is intertwined with the earthy, spicy aroma of fennel. The attack is slightly sweet with a well-balanced acidity. A finish so drinkable, you could sip it all day even without a meal.

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Style: Metheglin
ABV: 6%
Carbonation: Yes
Volume: 500ml
Ingredients: Honey (Myanmar), Cucumber, Fennel, Roselle, Thyme, Lemon Verbena
Sweetness (1-10): 5 (Semi-Sweet)
Serving Temperature: Well-chilled (4-8℃)

〈Mead making〉
Domestic honey is mixed into tea made from herbs harvested in the garden. Cucumber peels are steeped at the same time as the yeast is pitched. Once fermentation is complete, the herbs are removed and the mead is pasteurized. Carbonation is added before bottling.