Brewer's Note 〈L'atoumo〉

A Christmas-themed mead made with apples, hops, and shell ginger (gettō).

Christmas drinks tend to be on the sweet side, but we crafted a spicy aroma using hops and shell ginger, balanced by the light acidity and astringency of apples to create a mead capable of withstanding aging.

"L'atoumo" is the French word for shell ginger.
We sourced this wonderful herb from Iiri Farm, a local Japanese herb farm.
The spicy, exotic scent of the herb was a perfect match for the aged, cheese-like aroma of the hops.

The apples are from our perennial favorite, Yamashita Fruit Farm in Nagano Prefecture.
They have a wonderful balance of acidity and aroma.


〈"I just really wanted to use shell ginger"〉



The shell ginger used this time is from Iiri Farm in Moriyama, Shiga Prefecture. The apples are from Yamashita Fruit Farm in Nagano Prefecture. The hops are from the U.S., but we used ones aged for four years.

The theme this time is "making shell ginger the star" and creating a "dry mead."
Initially, I thought about making it with just shell ginger and hops, but with apples in season—and because I've always wanted to try it after seeing Son of the Smith, whom I consider a friend in spirit, craft cider with hops and apples—I decided to take on the challenge.

Between the long soaking time, the difficulty in clearing the lees which led to a longer hop soak, and the high beta-acid content of the aged hops causing bitterness to increase during maturation, there were quite a few hurdles, and while it is slightly bitter, I love it that way.

It is made in the pét-nat style, though the carbonation is weak and the lees content a bit high.
It might be a bit of a sophisticated Christmas offering for a refined palate, but that's part of its charm.

〈Tasting Note〉
Alcohol content is 12%. A cloudy, brown liquid with soft, delicate carbonation. The spicy scent of shell ginger blends with the herbal aroma of hops; the mouthfeel has a faint sweetness but is complemented by a sharp bitterness. The apple acidity is gentle and does not interfere with the bitterness.
I hope you enjoy it chilled and take your time as the aromas continue to open up. It stays delicious long after opening.

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Style: Speciality Cyser
ABV: 12％
Carbonation: Petillant (Lightly sparkling)
Volume: 750ml
Ingredients: Apples (Nagano), Honey (Myanmar), Hops, Shell ginger
Sweetness (10-point scale): 2 (Dry)
Serving temperature: Well-chilled (4-8℃)
Pairing: Herbed french fries, lasagna, spaghetti alle vongole

〈Mead making〉
Apples are finely chopped and macerated with honey. Shell ginger and hops are then added to the kettle. Whirlpooled and transferred to a tank. Yeast added. Racked multiple times and bottled just before fermentation concludes. Shipped after 2 months of maturation from primary in-bottle fermentation.


〈Label〉
There is a comfort to the heaviness of winter.
I hope this becomes a drink etched into history, like a heritage site.
Make your special night even more precious. Let us raise a toast.