Brewer's Note

This year’s mead, made with Mr. Shiomi’s honey, is finally here. It’s superb.

“Yohoya,” located in Tenryu, Hamamatsu City, Shizuoka, produces honey that I can honestly say is delicious from the bottom of my heart. They are not only our mentors in beekeeping, but also the place that inspired us to take on the challenge of making mead using only domestic honey.

In our first year, we only used white wine barrels. In our second year, we produced two varieties: white wine barrel-aged and red wine barrel-aged.
This year, in addition to the regular white wine barrel-aged version, with the help of a domestic whisky maker, we were also able to age it in barrels that previously held Akashi Whisky.

We received a comment from Mr. Shiomi about this year’s honey, which we have included below. Also, as we produced a larger quantity this year, we hope to share Shiomead across the country and convey the wonders of mead together.
I’m so happy. I want to spread the word about what kind of mead can be made from such delicious honey✍️

Every year, we have had limited quantities and restricted sales channels, but this year Mr. Shiomi shared these heart-warming words: “It is an immense honor to have Shiomead spread nationwide.”
I hope you can feel the potential of domestic honey through ANTELOPE again this year.

〈Comment for Honey from Ryota Shiomi 〉

In the foothills of Hamamatsu City, Shizuoka Prefecture, where we live,
honey is primarily harvested only for about one month, from May to June.

By mid-June, when we had our final harvest of the year, the nectar flow from the mountains ceased, and robbing began.

Robbing is a phenomenon where honeybees attack other colonies to steal honey when their own food source runs dry.

It’s not only impossible to work under these conditions, but it’s also bad for the bees.
We must put the bees first.

We gave up on active harvesting, but fortunately, we were able to gather a small amount of honey.

Although the flavor of honey harvested at this time of year is not very stable,
I sent a sample to Mr. Yazawa.

He said, “Let’s go with this.”

This marks the third year of mead making with Antelope.

From flowers to honeybees,
from honeybees to beekeeper,
from beekeeper to brewer,

and from the brewer
to the lips of the people.

I am happy to entrust this sweet nectar, which is not stolen but offered only with goodwill, to a brewer who treats it with such heart and the utmost creativity.

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〈Tasting Note〉
The ABV is 14%. This is the Shiomead with the highest honey content, body, and ABV to date. The white wine barrel-aged version offers refreshing notes of white peach, mandarin orange, and mint, and once on the palate, the beautiful, cool taste of the honey—as experienced every year—spreads completely. The Akashi whisky barrel version exudes a warm aroma reminiscent of sun-ripened mandarin oranges. On the palate, the woody notes characteristic of whisky barrels transform into hints of butter and peanuts. It is a truly fascinating experience to see how different barrels create such distinct finishes. We highly recommend trying both.

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Style: Traditional Japanese Mead
ABV: 14%
Carbonation: Still
Content: 500ml
Ingredients: Pure honey (from Tenryu, Hamamatsu City)
Sweetness (10-point scale): 10 (Very Sweet)
Serving Temperature: Cellar to Room Temperature (12–24℃)
Pairing:
White Wine Barrel: Poached chicken (with salt, pepper & olive oil), Nanban-zuke (marinated fried fish)
Whisky Barrel: Butter-sautéed squid, hot pot, sauerkraut

〈Mead making〉
After mixing the honey and water, primary fermentation takes place in a stainless steel tank. Once the sugar content reaches 10 Plato, primary fermentation is complete, and the mead is transferred to barrels. After aging, it is drawn and bottled. No sulfites or filtration used.