〈Brewer's Note〉Oldies

"Was it this hot last year?"
That's the phrase we find ourselves humming—not so much out of nostalgia, but as if we’re lashing out against the heat that has arrived once again.

Have you had any watermelon yet?🍉
We’ve already enjoyed the season's first! This is the first mead recipe written by Yusuke, who is from Kumamoto, with his mentor Okada-kun by his side, supporting him every step of the way.

They tracked down the watermelon farmers themselves, visited a salt maker in Amakusa to see their process, felt the passion behind the ingredients, and loaded them all into a light van to bring them home.

With Yusuke writing his first mead recipe and Okada-kun supporting a junior for the first time, how far have their skills grown?

〈Kumamoto ⇒ Yasu〉

It was so like Yusuke to honestly want to use ingredients from his hometown of Kumamoto. I initially thought he might choose citrus, but since that season had already passed, I was surprised when he picked watermelon.

In the world of beer, watermelon is often paired with salt in the Gose style. I wondered if he would use lactic acid fermentation for this mead, but he decided to keep it simple, letting the pure flavor of the watermelon shine through.

I can tell he must have had a wonderful time with the watermelon farmers and salt makers in Kumamoto. If that’s the case, then that’s the way to go.

They say a person's character shows in the alcohol they make. How does Yusuke’s passion measure up?
Check.

〈Tasting Note〉
At just over 8% ABV, it has a contemporary feel. The aroma of watermelon bursts forth from the very first sniff, expertly highlighting the distinct character of the fruit, which is quite different from cucumber. The attack is sweet with mild acidity. The bread-like finish was an intentional touch to reflect the texture of watermelon. The real test is seeing if his expressive power can match his careful planning.

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Style: Fruited Sour Sparkling Mead / Melomel
ABV: 8%
Carbonation: Yes
Volume: 500ml
Ingredients: Watermelon (from Kumamoto), Honey, Salt (from Amakusa)
Sweetness (10-point scale): 5 (Semi-Sweet)
Serving Temperature: Well-chilled (4-8℃)
Pairing: Biscuits, bread, curry, ethnic dishes, BBQ

〈Mead making〉
We separated the watermelon juice from the seeds, then mixed it with honey and salt for primary fermentation. We added the salt gradually while monitoring the fermentation process. We spent a long time racking the fruit pulp to arrive at the final product.

〈Naming〉
The name Yusuke first proposed was "Summer Melody."
It felt a bit too literal, so I wanted something with a little more charm. Playing on the Japanese word for "nostalgic tunes" (natsumero), we named it "Natsumero."
The design was inspired by the excitement of summer beginning, paired with the nostalgic atmosphere suggested by the name.