#Me and Mead -This is it

Joining us this time to talk about "This is it" is the Takahata family.
Their daughter welcomed us after changing into a beautiful dress, while Mr. Takahata looked on with a gentle smile. We spoke with him about his encounter with mead and the value he places on time spent with his family.

Meeting ANTELOPE

"It started about a year ago when I had mead at IL COPPIA, a restaurant just a 10-minute drive from ANTELOPE. We often toast to special family occasions there."

On a bright, sunny day, Mr. Takahata welcomed us by setting up a camping table and serving ice-cold lemonade, happily sharing the story of how he discovered ANTELOPE.

Since we are of a similar generation, we had a wonderful time chatting about life and everything in between. IL COPPIA is an Italian restaurant that has carried our mead for a long time; between the lovely atmosphere, the food, and the conversation with owners Mr. and Mrs. Kida, it is a truly comfortable space.

How to enjoy "This is it"

"The honey aroma and gentle sweetness make it easy to recommend even to those who aren't fond of alcohol. When I drink it myself, I enjoy it slowly on its own while watching TV or a movie after the kids are fast asleep."

Mr. Takahata explained that the appeal of "This is it" lies in its body, which is satisfying enough to be enjoyed on its own. He also noted that its gentle 6% alcohol content makes it easy to drink without any fuss. It felt like he was describing exactly what we aim for with our mead, leaving me with a deep sense of fulfillment that summer afternoon.

Hopes for ANTELOPE

"Being able to see the inside of the brewery is very appealing, so I hope it becomes a place where many people can gather. I’d especially love to see more events, and if it becomes a place where people with children can easily drop by, I think it will become a landmark for the community."

ANTELOPE is a company built on the connections made through mead. While we often host events to expand those connections, they tend to be heavily focused on alcohol. I could only nod in agreement with the insights of Mr. Takahata, who supports the future of ANTELOPE from a long-term perspective.

Starting in the fall of 2024, we will also begin producing sweets in a corner of the brewery. We will do our best to become a brewery that serves as the face of Yasu—a place where people of all ages can easily gather.

Thank you, Mr. Takahata.