Le Dessin

Just as I did last year, I picked osmanthus flowers again this year.
To be precise, I picked them, and they were picked for me as well. Thanks to the help of many people, I was able to take on the challenge of making osmanthus mead again this year.

Le Dessin

A sweet and tart mead made with osmanthus and mandarin oranges. Last year’s profile was centered on acidity, with the osmanthus and mandarins added during the mid-to-late stages of fermentation to capture their fresh, straightforward aromas.

This year, I began soaking the osmanthus in the tank from the moment they were picked, chasing the scent of the flowers throughout the fermentation process. For the pairing, I used precious, low-pesticide mandarin oranges from Uwajima.

Because the lingering summer heat lasted so long, the low-pesticide orchards were overwhelmed by a massive surge of insects. Much of the harvest suffered damage both inside and out. Despite these difficulties, Miyamoto Farm worked tirelessly, sacrificing sleep, to provide us with the best yield they could offer.

The alcohol content remains 8%, just like last time.
What has changed is the intensity of the sweetness and the acidity that stretches out toward the finish. The longer summer makes the onset of the cold feel much sharper. I wanted something sweet for this season, so I adjusted the sweetness to be as pronounced as possible.

〈Summer to Autumn〉

A long summer, a short autumn.
When I look back on my childhood, it feels like summer was always long and autumn was always short. Perhaps as we become adults, the brevity of autumn starts to carry a hint of loneliness.

It feels cruel that such a beautiful and delicious season should be so fleeting.

Our job is to bottle the seasons.
We turn them into alcohol, assign a vintage, and pack the emotions and upheavals of that year into a bottle to pass on to the next generation—or to grow the circle of cherished customers who help us share that story.

This year’s osmanthus was powerful, and the mandarins were a product that conveyed both softness and true kindness, despite the harsh environment they grew in.

〈Tasting Note〉
8% ABV. A finish with strong sweetness followed by rising acidity. The scent unfolds in order: osmanthus, black tea, and honey. As the temperature rises, the vibrant, bursting acidity and aroma of the mandarin emerge. Enjoy it with cookies or even ice cream after a bath.

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Style: Speciality
ABV: 8%
Carbonation: Yes
Volume: 500ml
Ingredients: Honey (Myanmar), Mandarin orange (Uwajima), Osmanthus
Sweetness (10-point scale): 7 (Dry)
Serving Temperature: Well-chilled (4-8℃)
Pairing: Spicy shrimp, cookies, or ice cream.

〈Mead making〉
Freshly picked osmanthus flowers are fermented with honey. After soaking for just under two weeks, squeezed mandarin juice is added. It is then matured, heat-treated, carbonated for three days, and bottled.

〈Label〉
I drew mandarins rolling amidst the scent of osmanthus to represent the aroma of the fruit. The base color is a deeper yellow than last year, with green accents representing the color of mandarin leaves. The season of osmanthus has returned again this year. That scent that comes with the autumn breeze. Even as time passes, let us return here again. Saying, "I’m home! Do you have any mandarins?"