Here is the product release information for November–December 2023.
We crafted this lineup hoping that our mead would bring you the same sense of excitement as putting on a favorite outfit you’ve been looking forward to wearing.

Please note that the release dates are approximate and may be subject to change.

New Release Items - Late Fall '23 - 

  1. Mexican Marigold -Mexican Marigold and Japanese Pear-

  2. Apple In Shock '23 -Crabapple and Jasmine Tea-

  3. Adam Ådan -Hops and Madagascar Vanilla-

  4. Le Dessin -Osmanthus and Uwajima Mandarin-

  5. This is it -ANTELOPE Initial Batch- 

  6. Various Barrel-Aged Meads [Deepseek, Strawberry, Kiwi, Chocolate, Apple Pie]

     

     

1. Mexican Marigold -Mexican Marigold and Japanese Pear- [From Nov 1st]

A sparkling mead made using freshly picked Mexican marigold sprouts and Japanese pears from Shiga Prefecture.

Ingredients: Honey from Myanmar, Mexican Marigold, Japanese Pear
Alc: 10%
Carbonation: High
Taste: A bottle where you can directly experience the aroma of Mexican marigold. The soft fragrance and sweetness of the Japanese pear wrap around the bitterness, creating a complex balance. Finished in white wine barrels for just a month and a half. With its high carbonation, this is an accessible, sophisticated drink that I’d love to pair with the very first course of a meal.

Our first collaboration mead with "SOWER," a restaurant located in the Kohoku region stretching from the northern shore of Lake Biwa. It was born from their invitation: "The Mexican marigolds in our garden smell wonderful, would you like to make them into mead?" Limited to 200 bottles.

 

2. Apple In Shock '23 -Crabapple and Jasmine Tea- [From Nov 1st]

A cyser/apple mead made with crabapples (Maypole) from Nagano Prefecture, with a touch of jasmine tea added. This is the '23 version of "Apple In Shock."

Ingredients: Honey from Myanmar, Crabapple, Jasmine Tea
Alc: 10%
Carbonation: Moderate
Taste: The refreshing acidity of the apples is layered with just a hint of jasmine tea aroma. Its low acidity and residual sugar make it easy to enjoy with a meal. However, since the aroma, flavor, and finish are each quite distinctive, it’s also very enjoyable on its own.

 

3. Adam Ådan -Hops and Madagascar Vanilla- [From Nov 6th]

We took a simple mead, dry-hopped it twice, and infused it with Madagascar vanilla. It’s a moment that reminds me of when I was 25, studying nothing but hops. This is a hop mead into which I poured everything I’m capable of right now.

Ingredients: Honey from Myanmar, Hops (Citra), Vanilla
Alc: 12%
Carbonation: High
Taste: Triple IPA-like aroma, low bitterness, with a subtle acidity and a lingering vanilla finish. For pairings, I’d love to try this with rich dishes like duck or sautéed pork.

You’ll surely recognize this scent. It uses a classic amount of dry hops and a classic way of utilizing vanilla. But the flavor when it hits your palate should be something entirely different. This bottle is packed with the youth of the "young Yazawa" from back then, when I was studying with pure passion, thinking about how interesting alcohol is and wanting to express it more.

 

4. Le Dessin -Osmanthus and Uwajima Mandarin- [From Nov 13th]

Every year, osmanthus is what comes to mind when I think of the scent of autumn. This bottle was brewed using osmanthus gathered from the tree growing next to the factory and flowers collected by my gardener friends. I wanted to add a mandarin-like scent, so we incorporated Uwajima mandarins, which come into season in November.

Ingredients: Honey from Myanmar, Uwajima Mandarin, Osmanthus
Alc: 8%
Carbonation: High
Taste: Filled with the Japanese-inflected aroma of mandarin citrus and the floral scent of osmanthus. It has a slight sweetness and a pleasantly firm carbonation. It’s perfect for a light drink right after a bath.

We were so excited to make this osmanthus mead this year. The simple osmanthus mead was already delicious, but we talked amongst ourselves, wondering if we could take it one step further, and decided to combine it with the Uwajima mandarins. Sometimes you just feel the need to sketch, don't you?

5. This is it -ANTELOPE Initial Batch- [From Nov 6th]

This is the sparkling mead we released to the world when we first started, the one that taught us so many things. The only thing that has changed is the bottle size. Whether you’ve had it before or never tried it, we hope it makes everyone think that "mead" might actually be something special.

Ingredients: Honey from Myanmar, Malt
Alc: 6%
Carbonation: Moderate
Taste: A sweet honey aroma with a soft mouthfeel. It’s exactly what you’d imagine honey wine to taste like. The slight bitterness felt on the finish is characteristic of honey from Myanmar—it's good.

Nostalgic—for us, that one word says it all. We brewed this mead for the first time in a year and a half. We didn't change a single thing; we brewed it exactly as we did back then.

6. Barrel-Aged Mead 

Various types of barrel-aged meads are standing by. I don't want to share too much info and diminish the excitement, so here is just a little bit.

① Deepseek: Full of the joys of bourbon barrel aging. A good mead.

② Strawberry Mead: We’ve created a shortcake inside a bottle of mead.

③ Kiwi Mead: Not overly kiwi-forward, but the balance of acidity and sweetness is good.

④ Chocolate: A collaboration mead with a bean-to-bar chocolatier in Kobe. Drinkable chocolate.

⑤ Apple Pie: A "bochet" style mead with apples added to make it apple-pie-like. It may be released after winter passes.

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