Upcoming New Product Information【Late Summer ~ Fall '24】

Here is the new product release information for late August through September 2024.
These are the meads currently resting in our tanks that are turning out beautifully.

We’ll let you know as soon as everything is ready, so be sure to check back in.

〈Tank 1: Plum, Cinnamon, and Cacao Nib Mead〉
A sweet-and-tart, low-alcohol mead with a lovely color. It’s the kind of drink you’d want to keep in the fridge and enjoy after a nice hot bath. This city-pop-inspired mead will be out after the Obon holidays.

〈Tank 2: Super Dry Mead using various herbs〉
A mead made with plenty of fresh herbs harvested from the fields of mitosaya, a distillery in Chiba. It’s a Metheglin style, pushed to be extremely dry. We steeped the herbs in honey, fermented it with lactic acid bacteria, and moved it to alcoholic fermentation without heat treatment. We’ll be bottle-conditioning 2 cases in champagne bottles, so let us know if you’re interested!🌿

〈Tank 3: Antelope Sling - Yellow〉
We couldn't get our hands on any cherries, so Antelope Sling will be going "yellow" this summer. It features pineapple and coconut—a Piña Colada vibe. I feel a bit guilty if you ask where the original Singapore Sling went, but it has a touch of sweetness and a crisp, pleasant tang from the pineapple. The ABV is down 2% to 8%.

〈Tank 4: Mead using two types of Mohei-san's tea〉
I’d like to explain more about this mead later, but the mango-like notes of the sunflower honey, the supportive base of the roasted tea leaves, and the organic acids from the fermentation are mixing together in a way I’m really excited about.
In honor of Mohei-san, Yazawa will also stay behind in the factory as an AI in the future. This one should be ready by mid-September. If you’re wondering who Mohei-san is, let’s go to Shizuoka together!

〈Tank 5: Mead made with Abe Farm's peaches and Soran-san's herb recipe〉
This looks like it’s going to be a mead that makes you realize what it means to make something "interesting." Right now, it only contains peaches, but we used peaches harvested throughout the season, from the very first ones to the very last, added right on schedule.

The greatest charm of making alcohol is being able to use seasonal ingredients throughout their entire harvest window. Early or late, it’s all good, so let’s use it all!👆️

〈Tank 6: Mead made only with Papa◯Farm's grapes and honey〉
It’s back again this year: the A.P. season. A waterless mead, naturally fermented. Of course, no nutrients or chemicals were used at all. This year, we’ll be preparing two batches by staggering the harvest times. Maybe we can release it in the spring—we’ll see.
It’s also quite sophisticated to compare A.P. from different years.

〈Tank 7: Gio - Myanmar Sunflower Honey ver.〉
This year’s Gio features a richer honey. Okada-kun changed it on his own, resulting in a "Supernova" level of cost, but even with different honey, Gio seems to always land on that signature flavor profile. That’s pretty interesting, too. This one should be ready as early as after the Obon holidays.