Wilt

Introducing our enthusiastic peer and farmer: Mr. Oma of "Nice grapes."

For our previous release, "Pluck," we gently accented the light Muscat flavor with floral notes derived from honey. To draw out a different expression of Shine Muscat, we crafted this second release using fully ripened grapes.

The name is "Wilt."
It means to wither. Fully ripened Shine Muscat lacks the crispness of its greener stage; instead, it has lost some moisture, its acidity has converted to sugar, and it offers a thoroughly settled, mature impression.

We created a mead to express that sweetness, and to further emphasize the aroma, we used "Ura-Beni" black tea, sourced through the help of Mr. Tajimi, representative of the Japan Tea Split Association.

To add tension to the dense flavor profile, we finished it for two months in whiskey barrels.
It’s the perfect drink to enjoy slowly from winter through spring.

Here is the introduction written by Mr. Oma himself.

〈Who's Oma, Nice grapes〉

Born in 1994. Raised in Yamanashi Prefecture, Mr. Oma has been watching grape cultivation since he was a small child. He shared his thoughts on this year’s harvest.

⭐︎On Cultivation

What I am always conscious of while farming is:
Performing maintenance and weeding at the optimal time!

At a glance, grape growing might look like it's left to nature,
but it requires significant human intervention.
Amidst the various processes, there are many indicators, such as leaf count and soil temperature.
However, due to the extreme weather in recent years, the typical order of operations is often reversed, or tasks become overwhelming all at once,
making it impossible to follow the textbook.
We are required to respond flexibly to the environmental changes of each passing year.
I try not to look only at the grapes themselves,
but to observe the surrounding environment:
the grass at my feet, the growth of trees, the insects, and the songs of the birds.

While the climate changes every year, the plant growth cycle does not shift drastically.

I recall that when these flowers began to bloom, I performed this specific grape task,

and I use that as a basis for my decision-making.

By working at the right time, we can reduce unnecessary chemical applications
and improve labor efficiency.
Above all, I believe it is the shortest path to producing high-quality grapes.

⭐︎To those drinking this mead

I would be delighted if Shine Muscat became a more familiar part of your life!
It is, of course, delicious to eat as is,
but I hope you discover new possibilities for Shine Muscat—whether used in cooking or transformed into alcohol.

〈Tasting Note〉

A sensual impression where the aroma of black tea leaves mingles with the slightly damp, earthy scent from the Shine Muscat skins. It appears as a cloudy brown color. The sweetness of the honey is followed by the gentle, savory depth of the Shine Muscat, ending with a finish of tannins and barrel-aged notes.

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Style: Pyment

ABV: 11%

Carbonation: Lightly sparkling

Content: 500ml

Ingredients: Honey, Shine Muscat, black tea

Sweetness (10-point scale): 8 (Sweet)

Recommended serving temperature: Well-chilled (4-8℃)

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〈Mead making〉

We received the wilted Shine Muscat, plucked each grape from the bunch, blended them, and mixed them with honey. Black tea leaves were steeped during the mid-stage of fermentation. After removing the tea leaves, the mead was finished in whiskey barrels for two months, then bottled.