<Brewer's Note> Miyamoto

Introducing Miyamoto, a mead made with two types of blood oranges from Uwajima in Ehime Prefecture.


It's a 6 hour drive from Shiga. I went to Miyamoto Farm, which organically grows a variety of citrus fruits, in Uwajima, located in the southern part of Ehime Prefecture.

I first met Miyamoto Farm because I wanted to make mead using fresh blood oranges. I found Miyamoto Farm on the internet and asked them if I would like to see their cultivation on site. He said, ``I'd like to cooperate with you, as I have a good connection with you.'' So the next week, I immediately flew to Ehime.

When we arrived at the farm, we saw all kinds of citrus fruits growing right in front of us, and it was a wonderful sight worthy of the citrus kingdom. Mr. Miyamoto left JA and grows citrus fruits such as Kiyomi, Haruka, and Kawachi Bankan organically, as well as blood oranges. I can't put into words the emotion I felt when I picked and ate citrus fruits at the farm on a crisp, sunny day. Mr. Miyamoto's words, ``The mandarin oranges eaten on the farm are the most delicious,'' left an impression on me.

〈Tasiting Note〉

The color is a slightly hazy orange. It has a flavor of blood orange peel, a little inky, and a bit of a dairy atmosphere, and it is characterized by minerals from citrus grown near the sea and soft acidity from blood orange. The juice of the blood orange stands out on the finish. The residual sugar is low for mead, making it good for drinking with meals. Prosciutto wrapped around fruit, ham, and marinated salmon also come to mind.

Honey: Honey from Myanmar Fruit: Moro (blood orange) 33%, Tarocco (blood orange) 67%
Fermentation: Mix the entire amount of fruit juice with honey, ferment, and mature in a tank for one and a half months.
Alcohol: 10.5%
pH: 3.72
Residual sugar: 36.3g/L
Contents: 750ml

〈Mead making〉

We use two varieties of blood oranges freshly picked in Uwajima. Since we do not use any pesticides after the fruit ripens, we decided to add fruit juice before fermentation, which has less of an effect on the yeast. At Miyamoto Farm, we blend two varieties of blood oranges and sell juice every year. This year, it is a blend of 33% Moro, which has a good aroma and color, and 67% Tarocco, which has a high acidity and sugar content. We also showed the utmost respect to Miyamoto Farm by making fruit juice in the same proportions and using it to make mead.

We fermented yeast for white wine at low temperatures to produce a fermentation with as much fruit juice as possible. It is highly nutritious and the main fermentation process goes smoothly even at low temperatures. It is aged in tanks for a month and a half, and then bottled when the skeleton becomes rounded. The finish has become a bit acidic over time, but this is a bottle you should definitely drink while it's still fresh.