Good morning!
Our "Ohayou Biwako" (Good Morning Biwako) segment has started, and I find myself delighted by every single comment and reaction from all of you.
My mother was an elementary school teacher, and she would often write newsletters at home. As a child, I used to think, "I can't believe she does something so tough," but now I realize she was likely picturing the happy faces of those who would be reading them.

It’s a rainy day here in Shiga Prefecture.
I love reporting the weather. Perhaps it's because if the weather is wonderful, someone might think, "Maybe I should go to Shiga," or if it’s raining, someone might think they’d like to see Lake Biwa on a rainy day☼

Come to think of it, about two weeks ago, a small tank arrived—about 70L in size. After I posted it on Instagram, many people reached out saying they wanted to try making small batches with it🏭️

I originally bought it with the intent of helping Okada-kun and Yusuke improve their brewing skills, or perhaps just so they could better grasp the joy and difficulty of making sake by treating it as their own project.

I was pleasantly surprised that there was such demand.
It’s already operational, so if there is anyone out there who would like to try making their own original mead, I’m happy to offer advice on anything👏
Our usual Nari-chan will provide full support for the labels, so I’m sure we can create something that fits the vibe of your shop.

Though, I say that, but we only have two tanks. Who knows when it will actually happen.


Today's Column - Mead and Dining -

Alcohol and food seem inseparable. Though in reality, they don't have to be, and there are plenty of times where the drink takes center stage.
In Japan, specifically, a culture specialized for table-use has matured around sake and shochu, so I feel that if we are making it in Japan, we need to think about how it pairs with food.
Q: Does mead pair well with food?
A: Historically, mead was often enjoyed as an aperitif or digestif. However, recently, thanks to the efforts of restaurants, various pairing examples are emerging.
I imagine liquor stores receive similar questions often, so I’d like to write a column revisiting the question: "What exactly is the sweetness of mead?"
1. Smoked food x Mead
"If you're unsure, just pair it with smoked food. If you're still unsure, just prepare some smoked salt and sprinkle it on your dish, and you'll be fine."

That's what a mead book said. It’s a bit rough, but it feels like it’s hitting the nail on the head. The aldehyde-like scents often found in mead can be green or nutty, so bold aromas pair nicely too.
2. Sour x Sweet
Pairing sour mead with sweet dishes, or sweet mead with sour dishes, is a pairing trend our team is currently excited about.
Okada-kun once brought me some homemade sauerkraut to pair with Deepseek, but I was too scared to eat it.
3. The potential of Fish x Mead
The first time I had a proper pairing was at "Gallo" in Tokyo, where they served lake fish with mead.
I think pairing fish dishes with mead is something unique to Japan, where fresh fish is readily available.
Since then, I’ve had "Sea Bream Marinated x The Last Supper" in Kyoto, and I have high expectations for the potential of fish dish pairings.
4. Chinese food is fine for now
If you're in doubt, confidently recommend sweet and savory Chinese dishes, and a trend-chaser like me will be thrilled and say, "This is the best!"
5. Can mead be an accompaniment to a meal?
It can, and we genuinely believe in that potential. After all, with the variety of food and alcohol expanding so much, how could it be so easily dismissed as "it doesn't go with food because it has residual sugar"?
Someday, we have to be the ones to make it a common scene in restaurants to hear, "He'll have the sparkling wine, and I'll have a glass of mead."
I’ll do my best☼
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