#Me and Mead -What Churchill Said

Sharing their thoughts on "What Churchill Said" this time are Ashida-san, who loves vegetables, and her partner, Ueda-san.
They told us about their wonderful encounter with mead.

An Encounter with ANTELOPE

After taking the Special Rapid Service from Yasu and transferring to the Takarazuka Line in Osaka for 20 to 30 minutes, you arrive at the lovely town where Ashida-san lives, a place where a sense of Kobe-style charm blends with a tranquil suburban atmosphere.

Ashida-san first encountered our mead early last spring.
She told us that she had "What Churchill Said" at a French restaurant she visited during a trip to Kagoshima. Having always had a deep interest in fermented foods and drinks, Ashida-san had heard of mead but had never tried it, let alone come across it before.
In that context, she found mead on the wine list at "Altana Shokudo," an excellent restaurant that still shines brightly in her memory, finally fulfilling her long-held wish to try it.

Oh, how happy that makes us.
We are delighted not only that her first mead was our creation, but even more so that it moved the heart of someone who normally finds alcohol doesn't suit her, creating a new connection. So, how does Ashida-san enjoy her mead?

How to Enjoy What Churchill Said

Ashida-san enjoys it paired with seasonal vegetable dishes. She often savors mead alongside grilled seasonal vegetables or marinated salads she finds at her local organic greengrocer. She even hosts what you might call "mead parties" for her friends.

We had no idea such wonderful gatherings were happening right here in the Kansai region. As for us, our home parties are nothing more than yakiniku sessions. We really should try to emulate the lovely parties held by Ashida-san and her friends.

Expectations for ANTELOPE

Having discovered mead through "What Churchill Said," Ashida-san now looks forward to encountering new meads made with seasonal ingredients.

"It would be even more exciting if you released meads that beautifully capture the sense of the seasons, and if you actively experimented with using not just fruits, but also vegetables in your mead."

This is a wonderful suggestion, perfectly fitting for Ashida-san, who regularly enjoys vegetarian cuisine at home.
During the interview, she even treated us to some locally grown, in-season figs.

Ashida-san, Ueda-san, thank you so much.