A classic Metheglin made with plenty of herbs picked from the gardens at mitosaya. Metheglin is a style of mead made with herbs and spices. It sounds a bit like "medicine," and in fact, it really was a style drunk in the old days with the hope of medicinal benefits.

While many are sweet, we decided to make this one dry because we wanted to pair it with the curry we were treated to at mitosaya that day.

By the way, "that day" was June 4th. It was the day we headed out to mitosaya and learned all about their herbs—our memorable "mitosaya anniversary." Though perhaps "Salad Anniversary" would be more fitting in this case?


〈Yasu ⇒ Otaki Town ⇒ Yasu〉



We generally want to see things on-site at all times. Not only do we believe it's the greatest form of respect, but the field is always the best place to learn.

For this trip, the three of us piled into a night bus to Chiba, where we were shown the herb garden and even pointed to some red berries with a warning that "eating those will send you straight to the other side," among many other lessons.

Thinking about which herbs would be fun to use, we spent our time sniffing everything on-site.
On the way home, we all threw out ideas for the recipe.
We decided to go with the one that two of us agreed on.🌿

〈Tasting Note〉
At 8% ABV, it features a light acidity paired with the powerful aroma of curry leaves and a dry finish. Even Mr. Eguchi from mitosaya laughed and said, "That curry leaf is strong!" It really does make its presence known. But we love it. Serve it well-chilled to brighten up the remaining summer heat at your next party.

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Style: Metheglin
ABV: 8%
Carbonation: Yes
Volume: 500ml
Ingredients: Honey (Myanmar), Lemongrass, Kaffir Lime, Curry Leaf, Rue
Sweetness (10-point scale): 1 (Dry)
Serving Temperature: Well-chilled (4-8°C)
Pairing: Ethnic dishes (especially shrimp), Thai cuisine, Panna Cotta

〈Mead making〉
We brewed lots of herbal teas to spark our imagination before building the recipe. We mixed honey and water, heated it, and steeped the herbs. We added the rue in the late stages of fermentation, as we didn't want its aroma to fade away.


〈Naming〉
The lemon curry we were served at mitosaya was so delicious that we created this as an homage to that overwhelming memory. Using curry leaf and rue as the main botanicals, and interpreting the acidity from fermentation as lemon, we have lemon + curry + rue. Yes, bon appétit.

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